Banana Muffins

Prep Time
Cook Time
Ready In

"I have been making these super moist muffins for as far back as I can remember. Do not undercook these as they will cave in while cooling off. I have never cooked these for less than 30 minutes and sometimes a few minutes more, depending on how big the muffins are, until they are dark golden brown. You can add walnuts or chocolate chips in these muffins if you like. I have made them with each separately and with both together. 1/4 cup each is all you need."

Original is 12 servings


  • Serving Size: 1 (92.4 g)
  • Calories 187.1
  • Total Fat - 3.1 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 3.8 mg
  • Sodium - 279.6 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 19.2 g
  • Protein - 2.3 g
  • Calcium - 7 mg
  • Iron - 0.4 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Combine all ingredients together.

Step 3

Spoon into paper lined muffin cups and bake 30 minutes until dark golden brown.


No special items needed.

7 Reviews

dienia b

Very good and very easy love the mayonnaise for oil and eggs for end of month


review by:
(26 Sep 2022)

Kitchen Magic

Since I am always looking for a good muffin recipe I was intrigued by the mayonnaise in this particular one. They came out so nice and moist, and I would attribute that to the mayonnaise. Such a lovely way to start the day. Delicious bite after bite!


review by:
(12 Apr 2016)

Karen E

These were certainly jolly easy and worked well! I was a bit thrown off by so few ingredients, wait, what, wheres the rest, ha ha, but they worked like a charm! Thanks Bea, lovely muffins, much enjoyed, for Consideration Tag Game


review by:
(15 Oct 2015)


Only five ingredients for perfect moist muffins, wow these turned out great. I only got 10 muffins but I think may have overfilled the tins. thank you!


review by:
(24 Sep 2012)


We loved these soft, moist muffins so much! They were easy to prepare and with the addition of some pecans we had more than our share, loving every morsel.


review by:
(19 May 2012)


These are the moistest, lightest banana muffins I have ever made or eaten!! Made as directed but added a couple of teaspoons of cinnamon and about 1/4 cup pecans. I remember my Mom making chocolate cake with mayo...and it was always super moist. So I knew these would be the same. Again QueenBea, thank you for sharing this keeper recipe. *Update...ever since I first made these awesome muffins this recipe is the only one I make. This time I added 4 tsp of mixed baking spice and pecans. DD just loves them!


review by:
(10 Feb 2012)

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