Whole Wheat Mayo Banana Muffins

Mayonnaise in muffins sounds strange right up until you remember what mayo actually is: oil, egg, and a little acid, the very things that make a banana muffin moist and tender. Using it here means you skip measuring out separate oil and eggs, and the crumb comes out soft and rich.

These lean wholesome thanks to whole wheat flour, which brings a nutty, hearty bite, while ripe mashed banana keeps everything sweet and moist. The batter is a one-bowl, stir-and-go affair, which makes it a solid way to rescue bananas that have gone past snacking.

A dusting of powdered sugar on top is all the finishing they need.

Kitchen Tips

• Use the brownest, spottiest bananas you’ve got; the riper they are, the sweeter and more banana-forward the muffins.
• Don’t overmix once the flour goes in, or whole wheat muffins turn dense and tough.
• Test the center with a skewer; whole wheat batter can look done on top before the middle is set.

Variations

• Fold in chopped walnuts, pecans, or chocolate chips.
• Add a teaspoon of cinnamon or a pinch of nutmeg to the batter.
• Swap half the whole wheat flour for all-purpose for a lighter crumb.