Banana Mayonnaise Muffins (Moist and Delicious)

These banana mayonnaise muffins are moist, delicious, and easy to make with 6 ingredients and in 3 simple steps. No eggs, oil or butter required! They’re the perfect thing to bake when you want a sweet treat, but you’re low on baking ingredients. Don’t be surprised if these become a new family favourite! Note: Nut topping is optional.

Due to the current state of affairs, we’re only grocery shopping every two weeks here, so I’ve been getting creative in the kitchen, cooking and baking with what I have on hand, and relying on recipes that require minimal ingredients.

See our: Egg-Free, Dairy-Free, Chocolate Depression Cake, our No-Yeast Pizza Dough and our 2-Ingredient Bread Dough.

This banana muffin recipe is particularly handy right now because it doesn’t require eggs, butter or oil.

Mayonnaise or Miracle Whip is the ingredient in the recipe, and as crazy as muffins made with mayo might sound, they are absolutely delicious.

You may also like my: crazy banana cake, my bread machine banana bread and my banana chocolate chip bundt cake.

Mayo replaces eggs and oil…

My mom has been making this recipe for as long as I can remember. I loved these muffins when I was a kid, but I’ll admit, I was a little grossed out when I found out they contained mayo. Silly me. Mayonnaise is basically just eggs and oil whipped together, so it makes perfect sense that it can be used as a replacement for both when baking muffins and cakes. Hellman’s themselves even say so.

It’s the reason these muffins are so moist, and also why they hold together without eggs, oil or butter. They’re soft, fluffy and delicious. And no… they don’t taste like mayo. In fact, no-one would ever guess that’s the secret ingredient.

Mayonnaise or Miracle Whip?

I use Miracle Whip to make these muffins, but the Google Gods assure me that mayo and Miracle Whip are interchangeable when baking, so use whichever one you have on hand.

Side-note: this recipe originally belonged to my mom’s friend Edna Bosnell, who, for years, was a cook for Vincent Massey, the Governor General of Canada (1952-1959) and the first Canadian representative of Queen Elizabeth II. If this recipe has Edna’s stamp of approval on it, you know it has to be good.

Want to frost these muffins?

The original recipe doesn’t call for frosting or a topping, but I top mine with chopped pecans. If you’d prefer frosting, try easy homemade chocolate frosting recipe in this post, or the cream cheese frosting recipe in this post. If you’d prefer a sugar/crumble topping, you can use the one in this post.

Ok. Let’s make muffins.

Banana Mayo Muffin Recipe:

Makes 12 large muffins. Measurements can be found in the recipe card at the bottom of this post.

Gather your ingredients:

• 2 cups flour
• 1 cup white sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 2 mashed bananas
• 1 cup mayonnaise or Miracle Whip
• 12 pecans (optional)

Instructions – 3 Easy Steps:

Preheat oven to 375ºF.

Mash 2 well-ripened bananas and add the Miracle Whip (or mayo), and stir until well-combined.

In a separate bowl, mix dry ingredients together, and then add them to the wet ingredients. Gently fold the two together, taking care not to over-beat the batter. It should be somewhat lumpy once combined.

Line or spray the wells of your muffin pan, and divide batter evenly to fill all 12 wells.

Sprinkle with chopped nuts if desired.

Bake at 375ºF for 20 minutes, or until the muffins pass the toothpick test.

Remove from oven and transfer to cooling rack. (If frosting your muffins, allow them to cool completely.)

More of our favourite Muffin Recipes:

• Buttermilk Rhubarb Muffins
• Orange Oatmeal Raisin Muffins
• Pumpkin Chocolate Chip Mufins
• Easy Morning Glory Muffins