Brunch

A slight twist on Chicklet14580's Lowfat Banana Muffins - I had to make a few tweaks and add some chocolate & pecans to get my self-proclaimed muffin-hater husband to even taste these. Now he loves them with coffee for breakfast! Quick tip: Occasionally I throw ripe bananas in the freezer to use for cooking/smoothies, etc. If you thaw two med. size frozen bananas in the microwave for about 30-45 seconds, you'll have the perfect consistency for the muffins, with very little need for mashing. Also, because I only had 3/4 C of bananas on hand, I substituted the remainder of the cup (the original recipe called for) with applesauce and the muffins came out perfectly moist. You could make the recipe with 1 C. Bananas & 1/2 C. Applesauce, or (if you're low on one or the other) substitute a little of each with the other to reach 1 1/2 Cups total (banana & apple sauce).Also, to make the recipe even more healthy, feel free to substitute whole-wheat flour for the white flour and/or substitute the 1 large egg with 2 large egg whites to reduce the fat from the yolk. You can also reduce the pecans & chocolate to 1/8 cup each.