January 11, 2017

Banana Muffin Recipe

I used to be one of those people that would "ugh" at the sight of overripe bananas sitting on the kitchen counter before tossing them right into the trash. Well those same squishy, freakly bananas have now become my best friend because they transform into the most amazing banana muffins. I'm talking the Beyonce of banana muffins (yeah, I went there).

After you scroll through this recipe, I'm sure you'll notice something a little different than most muffin recipes you've tried. There are no eggs, milk or oil involved in making these. That is because we are going to replace it my secret baking weapon: mayonnaise. Baking these muffins with mayo creates an amazingly moist and tender texture. 

They are incredibly fluffy the day they are baked but if you like your muffins more dense and a little on the chewy side, store them in a container for a day or two. 

Serving size: 12-14 (using a cupcake pan) or 6 jumbo muffins

♡ 3 ripe bananas (the softer and more freckles, the better) 
♡ 3/4 cup white sugar 
♡ 2 cups flour 
♡ 1 teaspoon baking soda 
♡ 1 teaspoon baking powder 
♡ 1 cup mayo 
♡ 2 teaspoon ground cinnamon  
♡ 1 teaspoon vanilla extract 
♡ Chocolate chips and/or chopped walnuts (optional) 

Preheat oven to 375 F and line muffin tin with liners. 

Using a fork, mash the bananas until it resembles the consistency of applesauce. 

Stir in the sugar, flour, baking soda, baking powder and mix. 

Add the mayo, ground cinnamon and vanilla extract until smooth. 

Add in the chocolate chips/chopped walnuts (optional) 

Fill muffin liners 3/4 of the way full. 

Bake in preheated oven until the tops are nice and puffed and golden brown. Use a toothpick to test if it comes out clean, about 18-20 minutes. 

Let rest for about 10-15 minutes on a cooling rack. 



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