Banana, Chocolate, and Pecan Muffins

Mmmmmmmm. These muffins are good. Maybe it's the dark chocolate (that certainly can't hurt, and it is good for you right?) maybe it's the yummy mellowness of the ripe banana combined with the crunch of the nuts.... but whatever, they are GOOD. Everyone agrees and the muffins perform an amazing vanishing act! I try to keep a few in the freezer for dessert (yes, they are that good) but it is a trick to have any left to freeze. I am pretty pleased with these.

Banana, Chocolate, and Pecan Muffins

1 1/4 cups oatmeal

1/2 cup whole wheat flour

1/4 cup ground flaxseed

3 tbsp salba (sometimes called chia seed)

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

2 eggs

1/4 cup plain yogurt

3 medium ripe bananas, mashed

1/2 cup agave syrup (you can sub honey)

1/3 cup canola oil

1/2 cup chopped pecans

2 cups good quality dark chocolate chips

Preheat oven to 375 F. Whisk together oatmeal, flour, flaxseed, baking powder, baking soda, and pecans. Combine eggs, yogurt, bananas, oil, and syrup. Fold into dry ingredients and add chocolate chips. Bake in greased muffin tin at 375 F for 22 minutes. Makes 12 large muffins.

The best way to have any to freeze is just to make them when nobody is home and freeze the whole batch! Sneaky I know but it works. Might be the only way. Anyhow, try them and let me know!

Oh! and these are pretty good for you too. Check out the good stuff - flaxseed, salba (both excellent sources of protein and omega3's), bananas, nuts, low in fat and of course, the chocolate! Not joking - it is good for you if it's dark. Serve them with grapefruit and some kind of eggs....mmmmmmm, yummy!