My Everyday Banana Chocolate Chip Muffins

I call these my Everyday Banana Chocolate Chip Muffins because, well… I eat one every single day! They’re quick to make, naturally sweetened, and the perfect pairing with my morning mocha latte.

Every morning, I start my day by making my latte, grabbing a muffin from the fridge, and settling into my cozy fireplace room for some quiet time before the rest of the house wakes up. It’s my little ritual, and these muffins are a key part of it!

They’re soft, just the right amount of sweet, and come together in no time. Plus, they store beautifully in the fridge, making them the ultimate grab-and-go breakfast or snack.

Ingredients

Dry Ingredients:

• 1 ½ cups flour (I love using golden wheat for this recipe)

• 1 teaspoon baking soda

• A sprinkle of salt

Wet Ingredients:

• 2–3 ripe bananas (depending on size)

• 1 egg

• 1 teaspoon vanilla

• ½ cup maple syrup

• ⅓ cup melted butter

Optional Mix-Ins:

• Dark chocolate chips (I use exactly six Ghirardelli chips per muffin—trust me, it’s the perfect amount!)

• Chopped walnuts (I love adding these, but since my kids take these to their nut-free school, I skip them.)

Instructions

1. Preheat your oven to 350°F and grease or line a muffin tin.

2. In a bowl, whisk together the flour, baking soda, and salt.

3. In a separate bowl, mash the bananas. Stir in the egg, vanilla, maple syrup, and melted butter.

4. Add the dry ingredients to the wet and mix until just combined.

5. Scoop the batter into your muffin tin. If you’re like me and don’t want to mess with liners, use a non-stick pan so you can pop them out easily for storage!

6. Now for my favorite part—chocolate chips! I add exactly six per muffin (because a bite without chocolate is just sad), then give each muffin a little stir to distribute them evenly.

7. Bake for about 22 minutes or until golden brown and a toothpick comes out clean.

8. Let them cool, then store in the fridge for an easy grab-and-go snack.

Enjoy!

These muffins are delicious warm out of the oven, but my favorite way to eat them is straight from the fridge the next morning. They get this slightly dense, almost cake-like texture that I can’t get enough of!

If you try them, let me know—do you prefer them warm or chilled? And do you have a must-have treat every day?

Print out my full recipe here and happy baking!