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There are many wonderful things about living in New York: incredible restaurants, renowned museums, amazing nightlife, reliable public transportation, and countless opportunities to educate, improve, and entertain yourself. You might have noticed one omission from that list: the New York rental market.

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Coming from a huge, sunny, 3-bedroom, wall-to-wall window apartment in San Francisco, I knew finding a decent apartment in New York would not be a minor feat. And after viewing a 486 square foot shoebox apartment, I started to truly appreciate just how hard it was going to be.

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So, in spite of my exhaustive, full-time 2-week long search, I find myself still sleeping in my little twin bed in my parent’s house, without a home of my own. On the one hand, I’m living out of a suitcase, which makes it incredibly hard to dress myself in the fabulous fashion I’m accustomed to. On the other hand, my parents are doing my laundry, packing my lunch, and making sure I have a few dollars in my wallet. Yeahhhh, it’s pretty great.

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So when I found a few spotty bananas just lazing about (quite like myself), I justified my hankering for banana bread as a means of being productive. I found a recipe for banana cupcakes but decided, with all due respect to Martha, I could adapt it to make it slightly healthier.

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Skipping on the frosting, adjusting the sugar, and throwing in a few spices, I thought I had created a perfectly delightful and delightfully healthy treat. But I couldn’t help but think that something was missing. And then I had a second stroke of genius - what would really make these really spectacular would be some milk chocolate chips. Yes, that’s right, just as I inched toward healthy, I made an about-face and sped toward sinfully unhealthy. I’m really my own worst enemy. Once I gave in to chocolate chips I thought, what’s a little cookie butter drizzled on top? It’s a slippery slope, you see.

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When I pulled these out of the oven, I knew I was on to something. These were ridiculously good, especially when warm and gooey. In fact, I’m salivating right now just thinking about them.

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5 minutes later…Yeah, I just polished off the last of them.

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Banana Chocolate Chunk Muffins

Makes 12 muffins

Recipe greatly adapted from

Martha Stewart

  • 1 ½ cups all-purpose flour, (spooned and leveled)
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted
  • 1 ½ cups mashed bananas (about 2 or 3 ripe bananas)
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • ½ cup (or more, depending on your preference) milk chocolate chips
  • Optional: Cookie butter (for drizzling)
  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another mixing bowl, mix together butter, mashed bananas, eggs, and vanilla. Stir into the flour mixture and throw in chocolate chips until just combined (do not overmix).
  3. Dividing evenly, spoon batter into muffin cups.
  4. Bake until a toothpick inserted in center of a cupcake comes out clean, 15 to 20 minutes. Remove cupcakes from pan; cool completely on a wire rack.
  5. Warm 1 tablespoon of cookie butter in the microwave until it’s nice and runny. Drizzle the melted cookie butter on the tops of the muffins.

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