Banana Split Muffins.

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Listen up: if you read one post on my blog and swear to never return ever again, MAKE IT THIS POST.

These muffins will change your life.

Really, my twenty years of life would be a little less exciting if I had not have met these muffins.

You guys may think I’m exaggerating, but I’ve never met someone who didn’t like one of these babies. I’m convinced that if world leaders brought these to their meetings, World Peace would’ve been accomplished ages ago.

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If you loathe bananas and hate the thought of them in a muffin, do not fear. The bananas main purpose is to give the muffins a moist texture. Sorry I just used the word moist, but it was necessary to describe the absolute deliciousness of these little treats. The same goes for the light mayo in the recipe. I know 95% of the population is disgusted by mayo but hear me out: it’s just for moisture…you CANNOT taste it. Don’t let the fear of mayo stop you from playing the muffin game. If you loathe chocolate and hate the thought of it in a muffin, I have no idea where you’re coming from and feel sorry for the joy that is missing from your life.

I’ve been eating these for as long as I can remember, and I haven’t EVER gotten sick of them. Not even slightly sick of them. More like I’ve been in love with them…my whole life.

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One time my mom made these for my sorority house during finals week, and the whole container was gone within 10 minutes. I kid you not. Although I was a little annoyed I didn’t get one, I know the feeling of not being able to control oneself around these suckers. In fact, I may have eaten five a few just this morning.

These are called Banana Split Muffins because you have the option of adding maraschino cherries and/or nuts to them, but I like to keep it solely banana and chocolate. Whatever floats your boat, I’m pretty sure these would be delicious even if you added sardines or something to them.

But maybe don’t try that.

Make these. Now. You won’t regret it.

Xoxo.

Banana Split Muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving: About 2 dozen muffins (mini)
Preheat oven to 350 degrees.
1 1/2 Cups Flour
1 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Baking Soda
Combine the above dry ingredients in large mixing bowl. Mix together the following ingredients and then combine with the dry ingredients.
1 Egg
1/2 Cup Light Mayonnaise
3 Ripe Mashed Bananas
6 Ounces Chocolate Chips
Line a mini-muffin pan with mini cupcake liners. Use melon ball scooper to scoop up muffin dough and drop into each muffin cup. Try to keep each scooped amount almost the same for even baking. Place on the middle rack of the oven and bake for approximately 15 minutes and lightly browned.
The banana split part comes in if you decide to place a maraschino cherry in the middle of the muffin right after they come out. Be sure to drain off all the juice of the cherry.
You can also make large muffins–just set your oven tempurate to 375 degrees, scoop larger amounts into the muffin cups and bake for almost 25 minutes.
Be sure and let cool before eating, enjoy!
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