Mash the Banana (2).
Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, combine Whole Wheat Pastry Flour (1 3/4 cup), Brown Sugar (1/4 cup), Baking Powder (1 teaspoon), Baking Soda (1 teaspoon), Salt (1/2 teaspoon) and Ground Flaxseed (2 tablespoon).
In a smaller bowl, mix the mashed banana, Egg (1), Coconut Oil (1/2 cup), Plain Yogurt (1/2 cup) and Vanilla Extract (1 teaspoon).
Mix wet ingredients into dry ingredients just until moistened.
Fold in Dark Chocolate Chips (3/4 cup) and Pecans (1/2 cup).
Fill paper-lined muffin cups two-thirds full. Bake for 25 minutes or until a toothpick comes out clean.
Cool for 5 minutes, transfer to wire racks and serve.