This recipe was given to me by my aunt. Everyone loves these moist muffins!

Moist Banana Muffins

flour

baking soda

baking powder

white sugar

bananas,

mayonnaise

chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.


Stir the flour, baking soda, baking powder, and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full.


Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.


This one is A KEEPER! I have been searching for the perfect banana bread/muffin recipe for years, and I have finally found it. For those of you who may be thinking "Mayonnaise! What???" do not fear, there is no residual mayonnaise taste in these muffins whatsoever. If you think about it, mayo is really just egg whites and vinegar, which often appear together in cake recipes. And these are very cake-y indeed. Even my banana-phobic brother in law couldn't get enough of these. Also, to the reviewer who found the recipe not liquid-y enough, something must have gone horribly wrong. You do have to make sure that you choose bananas that are past their prime, they'll break down into liquid and sugar better/faster. Also, the mayo makes this recipe a little more "sticky" than the typical quickbread batter. Just go with it, you won't be sorry.

Mix the bananas and mayo together first, then add the dry ingredients. I made it in my KitchenAide mixer - VERY moist - no need to add any other liquid. Oh, delicious!! I'll definitely make again!

these are easily the best banana muffins I've ever made. I generally don't keep real mayo, so I usually have my kids make the muffins after I make the mayo. I didn't realize the recipe was backward until after I had already went on autopilot and done it the way I usually do, adding dry to wet ingredients. I have also made these with just under a cup of pumpkin puree instead of the bananas, adding a bit of pumpkin pie spice, and it was still wonderful! Great recipe.

there is no liquid in this recipe therefore it was floury and wouldn't mix in - I had to add 1 cup of milk.  I did not care for this recipe at all.

I brought these on a bar crawl. Incredibly loud drunk people were silenced by these muffins. Enough said.

These muffins are the answer to my over-ripened bananas!  I used mayo with olive oil and sub'd brown sugar for the white.  They came out so delicious and moist!  No need for added liquid; as stated in previous reviews, mash the bananas and mayo and then add the dry ingredients.  I think next time I'll sub quinoa flour for the all-purpose to give it a more nutty-earthy flavor and perhaps add some walnuts.

The title doesn't lie...these are absolutely delicious and so moist!  The mayonnaise is a great trick, cannot taste at all and definitely adds to the moisture level.  I too combined the bananas and mayo first then stirred in dry ingredients and it worked perfectly.  Added a teaspoon of vanilla also.  I got 18 muffins out of this and they only took about 15 minutes in my oven.  Got rave reviews from everyone!

Good recipe! Soooo moist that they were a little sticky. I recommend leaving them in a little longer than 20 minutes. That being said, I still ate 6 muffins this evening after making them. I also added some crushed walnuts and copious amounts of chcolate chips. I doubled the recipe and it made 36 good sized muffins.

I just made these and they are easy and delicious.  I added nuts and chocolate chips.  I followed the advice of mashing the bananas & mayo first, then added the dry ingredients.  It was the perfect consistency.  I also got 18 muffins out of the 12 muffin recipe.

moist banana muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

Cost: $1.51 /serving

Author : scholzy

Ingredients

Instructions

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