'They're moist and delicious,' remarks Donna, who enjoys cooking and gardening. 'When I use locally ground flour, these muffins have a slight crunch that's delightful.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the flours, baking soda and salt. In another bowl, combine mayonnaise, sugar and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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Tips

Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.

Nutrition Facts

264 calories; protein 2.6g; carbohydrates 31.4g; fat 14.9g; cholesterol 7mg; sodium 290.8mg. Full Nutrition
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Reviews (41)

Rating: 5 stars
07/08/2008
This is a good base recipe. I changed some things up, to suit our tastes. I did 1/2 c. of brown sugar and 1/4 c. white sugar. I added vanilla flavoring and a bit of cinnamon, nutmeg and ginger. The batter was a little dry, so I added an egg that had been whipped a bit. I had some sour cream I wanted to use up, so I did about 1/4 c. of sour cream and the remaining 3/4 c. mayo. With these additions, the muffins cooked up beautifully. They were wonderfully moist and had a bit of a tang. I frosted them with a caramel icing I also found on this site. My whole family loves these. These might replace my old stand-by Banana Cream Muffins. Also, this makes 18 standard muffins, instead of 12. Read More
(19)
Rating: 5 stars
06/20/2011
I hate when people change recipes around a lot and review them . . . . but that's just what I'm doing, too - This was good, so I felt the need to review it! I used mostly whole wheat flour with a little all purpose. I cut down the sugar to 1/2 cup. I added nutmeg, cinnamon and a good amount of grounded flax seeds. And the biggest change was that I replaced all of the mayo with applesauce. I wasn't sure how that would work out, but these muffins came out really good! A big hit with the kids, too! I would definitely make them again! Read More
(14)
Rating: 4 stars
02/22/2007
I love a recipe that's delish, quick to pull together and with very few ingredients! (To further simplify, I just did one cup of each type flour.) Exceeded my expectations! They were very moist and delicious. More cakey and crumbly than dense. (I added some vanilla, cinnamon and ground flax seed.) I'd also try this as a base for carrot or apple muffins. Read More
(11)
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Rating: 5 stars
12/15/2008
I've made these many many times. I sometimes use 1C whole wheat flour and 1C AP flour to make it simple. Most of the time, I use all whole wheat flour and like it just as well. I grind my own white wheat at home, so if you're using store bought whole wheat flour, you probably wouldn't want to use all whole wheat. Although I've made this recipe as written, I prefer to cut the sugar back to 1/2 cup and add mini choc chips. Read More
(11)
Rating: 5 stars
06/10/2010
Oh so ymmy. I made the recipe as stated, but on suggestion added 1 tsp vanilla and 1/2 tsp gingerbread spice. Batter was a tad thick so I added 2-3 tbsp water. They are light, fluffy and moist. Will be keeping this one in my muffin rotation. Thank you. Read More
(8)
Rating: 5 stars
05/18/2011
These muffins are crazy moist. If you are making them for a larger group, I suggest making more than you think you need, because people lose control eating these. It is important to leave them in the pan for five minutes as suggested after removing them from the oven. Thank you for the great and way too easy recipe. Read More
(8)
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Rating: 4 stars
12/20/2010
Wonderful! Added cinnamon, nutmeg and a handful of pecan chips. Also had to add 1 T water. Read More
(6)
Rating: 4 stars
03/22/2011
These were really good. I put a tiny scoop of peanut butter in the middle of each one, so that probably made them taste a little different. I love whole wheat flour, the texture is delicious - and so much healthier. They were moist too. I'd make these again. Read More
(5)
Rating: 5 stars
07/01/2011
Delicious! Sweet and moist! Perfect just the way it is! I would just recommend you be sure not to overcook- 20 min in my oven was perfect and you want them not even golden brown but more blonde in color - the knife came out clean so they were ready! Great recipe!!! However, I got great results also with a few modifications: Used just slightly less than 2/3 cup whole wheat flour making up the rest with raw wheat germ I had on hand (adds folic acid I guess.) I also used Kraft Olive Oil Mayo - isn't technically a light mayo but I believe it does have fewer calories and fat than full regular mayo - worked great. I used just barely slightly less than 1 cup mayo making up the rest with some leftover unsweetened applesauce I wanted to use up - seriously like two spoon fulls. I also added a dash of cinnamon b/c I just like cinnamon. I greased the muffin pan with butter because I was out of paper muffin cups. So I just wanted to be precise, but these modifications were just based on stuff I had in my kitchen. The recipe as is is perfect!!! Read More
(5)