This is another healthy recipe that I found on Pinterest. The original recipe with sugar came from The Well Traveled Wife and the healthier version came from Fit and Healthy with Debbie Reichert and this is my version. These were pretty good and would be great for breakfast with coffee. I made some with just pecans (a little bland), some with just chocolate chips, and some with both pecans and chocolate chips (the best). This mixture made 14 perfect muffins. According to my calculations (which could be wrong), they are about 189 calories per muffin. I think next time I am going to make two batches, one with honey and one with sugar and see which I like better. I found out there are a lot of calories in honey so if you are trying to cut sugar out then go for it but I am going to try the sugar.
3 bananas (really ripe)
2/3 cup honey (if you use sugar instead, you may need too use a little less sugar)
2 1/2 cups old fashioned oats
1 cup semi-sweet chocolate chips
1/2 cup pecans
2 tablespoons ground flaxseed
6 ounce plain non-fat greek yogurt
1 tsp vanilla
1 tsp baking soda
1. Preheat oven to 350 degrees. Line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse till the oats are smooth. Add bananas and blend together well. Mixture should be sticky and thick but blended.
3. In a large bowl mix eggs, vanilla, baking soda, flaxseed, honey, and yogurt.
4. Scoop out the banana and oats mixture from the food processor into the bowl and mix well. Add in pecan and chocolate chips, mix.
5. Fill muffin tins.
6. Set timer for 18-20 minutes. It took mine 24 minutes. When toothpick is clean they are done.
7. Allow to cool for about 10 minutes.