Chocolate Chip Banana Muffins

posted by Andrea | 11/17/2010

Since we’re moving on Dec. 26, I won’t be doing much baking. However, I already have a freezer full of baked goods that should last us through every holiday party…and maybe even into the New Year {I can’t help it, I’m addicted to planning ahead and I have a vicious sweet tooth!}

Of course I used my hand-dandy stackable cooking racks to save lots of space during my baking marathon!! And one of my all-time favorite recipes to make during the holidays (and year round) is…

Chocolate Chip Banana Muffins!

I’m not trying to gloat…but seriously, my recipe makes THE BEST chocolate chip banana muffins around. Well, the recipe is actually from my mom; and who knows where she got it from — but it’s still the best!

Plus it makes a bunch, and it’s really easy to double so you can have banana muffins all winter long.


  • 2 eggs — yolks separated
  • 1 stick butter or 1/2 c. shortening
  • 1 c. sugar
  • 4 VERY ripe bananas {I keep containers of 4 in my freezer and simply defrost them}
  • 1 T. cold water {don’t do this if you are using frozen and defrosted bananas}
  • 2 c. flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/4 t. salt
  • 12 oz. bag mini chocolate chips


  1. Preheat oven to 325 F. — Line your muffin tins with paper cups or spray with non-stick spray.
  2. Crack eggs — put yolks in main mixing bowl and whites in a separate small mixing bowl.
  3. Beat the whites until they are very fluffy; set aside for later.
  4. Add butter and sugar to the egg yolks; mix until well combined.
  5. Add the bananas and cold water {if applicable} to the egg yolk mixture.
  6. Mix dry ingredients in a separate bowl and add them to the banana mixture.
  7. Stir egg whites into banana mixture.
  8. Stir in chocolate chips — FINALLY!!
  9. Pour into prepared muffin tins and bake for 20-25 minutes.

Cool your muffins on cooling racks {you are going to get some aren’t you?} and enjoy the chocolaty goodness.

Oh, and because of the banana — I consider these a health food 🙂

These muffins {and the cooling racks} would make great clutter-free Christmas gifts — only 39 days left!!

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!


Filed under: Food

Leave a comment


  1. Sarah


    Oh my word! I’m afraid these are going to have to replace my Grammy’s banana bread I’ve been using for 20 years. They’re SO delicious! And…so worth the effort.


  2. Calliope


    I did your recipe yesterday and my son loved it. I made one big loaf of banana bread instead of muffins and it turned out great!
    I find it a bit more sweet than i prefer so next time I will lessen the sugar.
    Thank you!


    Andrea Reply:

    yay – glad it met your son’s approval!!


  3. Olga


    Made these today, very easy and tasty. I used dark chocolate morsels and the sweetness is perfect for me, kids loved them. Pinning the recipe! Also made your potatoe wedges today-those are addictive, seriously. Will make them many times more.
    Thanks Andrea! God bless you and your family.


    Andrea Reply:

    Thanks Olga! We actually just made the potato wedges last night again and the kids gobbled them up!


  4. Brandi Clevinger


    I had some very overriped bananas, and I knew I could find some reliable banana bread recipes on your site! Thank you for another reliable recipe that is just nothing short of delicious – and super simple!! Sharing and pinning!


    Andrea Reply:

    These muffins are our favorites — glad you like them too!


  5. Cathy


    When you defrost your bananas due use the liquid that comes out after defrosted. Also Can you peel them and put them in a zip loc bag then freeze them?



  6. Maria


    Hi Andrea:

    Could you please confirm if the temperature of 325 F is correct as my muffins weren’t at all golden brown after 25 minutes so I raised the temperature to 350 F and left them in for an additional 5 minutes in order to brown them and they turned out great.

    Thanks so much. Love your blog. Have learned so much.


    Andrea Reply:

    Maria, this will totally depend on your own oven. I bake my muffins at 325 — but obviously, if they are fully done, then turn the temperature up or leave them in the oven for a few minutes longer. Also, if you have an older oven, I’d suggest getting a thermometer to put inside the oven — this way, you can verify what the internal oven temp actually is (our old oven was WAY off so we used our internal thermometer all the time 🙂


    Maria Reply:

    Thanks so much for your quick response! I’ll take your suggestion and use an oven thermometer next time just to make sure. Our oven is about 10 years old so it may just be on its last legs. Again, thanks for taking the time out of your busy day to respond.

    Have a wonderful day!


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  10. Lindsey


    Those sound amazing!!! Would it work in a small pan? Or would the baking times change?

    Thanks Lindsey


    Lindsey Reply:

    Also what would be the preferred method of frezzing the muffins?


  11. Rivki Locker (Ordinary Blogger)


    I make a very similar recipe, but mine doesn’t use separated eggs. That seems like a really good technique for making lighter, fluffier muffins. I’ll have to try that. And I am totally on board with you – banana muffins have GOT to be good for you with all those healthy potassium-rich bananas in them! 🙂


    Andrea Reply:

    yes, these muffins are very light and fluffy — so delicious!!