Banana Chocolate Chip Muffins

Bananas are a staple in the Giese Household. They’re on our grocery list every single week. But, I like mine green (go ahead and tell me I’m weird, I’m not going to change), and my husband likes his perfectly yellow- seriously not a spot of green or brown. So I eat them at the beginning of the week and Mike maybe gets one or two “perfect” bananas towards the end of the week….and then the rest go into the freezer to be made into banana chocolate chip muffins every other weekend. I’m going to get this out of the way right away, with the exception of one minor (and totally optional tweak) this recipe is not mine. A good friend gave it to me about 6 years ago, and its the only one I’ve ever used since.  They are hands down the most moist and delicious banana muffins I’ve ever eaten. The recipe also doubles very well (I imagine triples well too, but my Kitchen Aid isn’t big enough to test that theory…) , and they freeze perfectly too! I’ve been making them on the days its cool enough outside to use my oven without risking overheating our house, and throwing them into the freezer for when the baby comes and I have no time for baking!


  • 1/4 cup salted butter or margine
  • 1 cup golden brown sugar
  • 1 large egg
  • 3-4 (I routinely use 4….) very ripe bananas
  • 1.5 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon (My one totally optional tweak, but highly recommended)
  • 1 cup chocolate chips


  1. Preheat oven to 325 F, and line muffin tins.
  2. With electric mixer, cream butter and brown sugar until light and fluffy.
  3. Add egg and beat until combined
  4. In a separate medium sized bowl, combine flour, salt, baking powder, baking soda, and cinnamon (if desired).
  5. Add dry ingredients to wet ingredients, and mix until combined.
  6. Separately mash bananas, then add them to batter and mix to combined. Hand mix in chocolate chips.
  7. Bake for 18-23 minutes until inserted toothpick comes out clean. DO NOT OVER BAKE. Muffins might not be golden brown on top, but you don’t want these babies to dry out!! Trust the toothpick.
  8. Allow to cool completely (or at least try…. I usually eat one right away….) on wire rack before packing into container or freezer bags.
  9. Enjoy!

Thank you Gallagher Family for sharing your family recipe with me and for allowing me to share it with our followers! I know they will love it just as much as we do!!

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