Banana Split Muffins

Years ago, Tina, one of my best friends, made these muffins for our family and we were immediately smitten. This recipe is just slightly different from the one she made for us–hers had Miracle Whip and this one has real mayonnaise. Before you shun the recipe because of the mayo factor, notice that the batter doesn’t include eggs. The mayo replaces the eggs and makes the muffins deliciously moist. It’s a perfect recipe for when you have some of those near-liquid bananas to use. Sixteen-year-old Bard and four-year-old Baby made six batches of these today, giving us enough to eat and enough to freeze for quick breakfasts.

Banana Split Muffins

1 1/3 cup mashed bananas (about 6 medium)
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup semi-sweet miniature chocolate chips
1 teaspoon baking soda
1 teaspoon salt
1/2 cup real mayonnaise, not light or fat-free
1/3 cup drained, chopped maraschino cherries
12 maraschino cherries, cut in half

Preheat oven to 375 degrees.

In a large bowl, combine dry ingredients. In another bowl, combine bananas and mayo. Stir into the dry ingredients just until moistened. Fold in the chocolate chips and chopped cherries. Fill greased or paper-lines muffin cups about 3/4 full. Bake at 375 for 20-25 minutes or until muffins test done. Press a cherry half, cut-side-down, into the top of each muffin. Cool for 5 minutes in the pan before removing to a wire cooling rack. Makes one dozen muffins.

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