This has been my family’s go-to muffin recipe for I-can’t-even-remember-how-long. It’s quick, easy, delicious, and so simple to keep on hand. So long to store-bought muffin mixes that only make six muffins. This mix can be kept in the freezer or pantry and then brought out at a moment’s notice. All you have to do is add an egg, oil, and milk. And your favorite flavorings/toppings of course. Banana chocolate chip is my go-to, so I thought I’d share its delights with you.

Muffin Mix:
8 cups flour
3 cups sugar
3 Tbsp. baking powder
2 tsp. each: salt, cinnamon, nutmeg


Pour it all together in an airtight container or plastic bag, shake it up well, then store it to use at your convenience. When you’re ready to make muffins, it’s quite simple.

Banana Chocolate Chip Muffins (makes about 12 muffins):
1 cup milk
½ cup oil
1 egg
2 ¾ cups muffin mix
2 ripe bananas
¾ cup chocolate chips

Preheat the oven to 400. Whisk together milk, oil, and egg. Add muffin mix and stir well. Mash the bananas and then stir them in as well. I like to mash them separately and then add them to the dough so I don’t miss any big chunks. Then stir in the chocolate chips and they’re ready to bake. Usually 20-25 minutes is a good estimate, but keep an eye on them throughout. If in doubt, you can always test with a toothpick!





And there you have it: warm, golden-brown, chocolatey goodness. They’re the perfect consistency and oh so tasty. And you can always throw in a cup of tea and a good book while you’re at it. The three make a pretty winning combination.