Banana Split Muffins

Banana Split Muffins

Years ago, a friend made these muffins for our family and we were immediately smitten. Mayo stands in for eggs and makes the muffins deliciously moist. It's a perfect recipe for when you have an abundance of near-liquid bananas.

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.