The Banana Chocolate Muffin Recipe I Made Without Enough Chocolate Chips

After months of not baking, I went into the kitchen yesterday morning to make something delicious. It was still early, but the whole house already smelled oh-so-amazing—thanks to another one of Luvita Ho's foolproof recipes. Easy, quick, and impossible to mess up—welcome to my banana chocolate muffin photo collection.

The first thing I did after melting the butter was gently crush the bananas—I still wanted to taste some chunks in the muffin.

Next, I started mixing the banana and melted butter with regular and palm sugar.

Whoops! I accidentally dropped some of the palm sugar on my sister's digital scale. She didn't find out until she saw the picture on my Instagram story (peace out, homie).

Continuing with the rest of the ingredients...

Well, this was where I got a little... creative. My mom had convinced me a week earlier that we had enough chocolate chips at home to make muffins. I had trusted her. But when I checked the refrigerator that morning... we did have chocolate chips—just barely.

Since I had a chocolate bar with me, I decided to make up for the shortage by slicing it into small chunks. My sister helped me with the slicing.

Then, my sister and I put the batter into the muffin cups I had ordered from Shopee.

My cute muffins were ready to bake!

During baking, the muffins puffed up beautifully. I peeked into the oven and snapped a picture as proof.

But when I turned off the stove, they shrank back to normal size. Weird—but still delicious.

Honestly, they tasted more like banana cake than muffins, but I loved how the banana flavor came through. In conclusion, this recipe is so easy and delicious—I'll definitely be making it again.

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