This is the easiest, yummiest Banana Wheat Muffins recipe that is the perfect way to use up ripe bananas! It only takes a few simple ingredients — and doesn’t use any eggs, milk, or oil!
It is also one of the fastest muffin recipes ever, making it an awesome last-minute addition to your meal when you’re short on time and your pantry is almost empty, but you still need something else to fill up hungry bellies. In fact, I can whip these muffins up from start to finish in about 30 minutes.
This is a great basic recipe to customize according to your preferences — add some chocolate chips, throw in some cinnamon or nuts, or whatever your heart desires! I personally love that it uses mayonnaise (don’t worry — you can’t taste it!) because I can regularly get mayonnaise for free (or almost free) with coupons, sales and rebates, and this recipe is a perfect way to use it up.
These muffins are especially wonderful straight out of the oven slathered with butter or peanut butter, but they might even be better the next day! I love sticking them in the freezer so my boys can quickly grab one to pack in their lunches on school days. They are great at breakfast — and they also pair beautifully with soups in the winter months. In conclusion…we eat these muffins pretty much any time and with any meal, haha!
Easiest Banana Wheat Muffin Ingredients
- 1 1/3 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mayonnaise
- 3/4 cup sugar
- 3 mashed ripe bananas
How to Make These Easiest Banana Wheat Muffins
- Preheat the oven to 350 degrees. In a bowl, combine the flour, baking soda, and salt.
2. In another bowl, mash the bananas. Add the mayonnaise and sugar.
3. Stir the wet ingredients into dry ingredients just until moistened.
4. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes.
Easiest Banana Wheat Muffins
This is the easiest, yummiest recipe that is the perfect way to use up ripe bananas! It only takes a few simple ingredients – and doesn’t use any eggs, milk, or oil!
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Ingredients
- 1 1/3 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mayonnaise
- 3/4 cup sugar
- 3 mashed ripe bananas
Instructions
Preheat the oven to 350 degrees. In a bowl, combine the flour, baking soda, and salt.
In another bowl, mash the bananas. Add the mayonnaise and sugar.
Stir the wet ingredients into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes.
Notes
These muffins are especially wonderful straight out of the oven slathered with butter or peanut butter, but they might even be better the next day! I love sticking them in the freezer so my boys can quickly grab one to pack in their lunches on school days.
Nutrition
Calories: 263kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 307mg | Potassium: 137mg | Fiber: 1g | Sugar: 16g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg
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FAQs About Banana Wheat Muffins:
These banana muffins are deliciously moist, thanks to their very ripe bananas and mayonnaise.
Yes! Whole wheat flour makes these banana muffins hearty, nutritious, and delicious.
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