Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, combine
Whole Wheat Pastry Flour (1 3/4 cups)
Brown Sugar (1/4 cup)
Baking Powder (1 tsp)
Baking Soda (1 tsp)
Salt (1/2 tsp)
Ground Flaxseed (2 Tbsp)
In a smaller bowl, mix the mashed banana,
Coconut Oil (1/2 cup)
Plain Yogurt (1/2 cup)
Vanilla Extract (1 tsp)
Mix wet ingredients into dry ingredients just until moistened.
Dark Chocolate Chips (3/4 cup)
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.