I’ve been feeling a little under the weather this week. For some reason I was craving muffins, so instead of resting the other afternoon like I should have been, I dragged myself into the kitchen to make muffins. The black banana perched on my counter pretty much dictated what type of muffins I would make.Though these contain banana, it’s really not a strong flavor once they are baked. You can still taste it, but it doesn’t hit you over the head like some banana baked goods can. The nuttiness of the flax and the bits of chocolate really help to balance out the banana. These little muffins surely won’t win a beauty contest, but they are quite delicious. As is, they are already healthier than the typical sugar bombs you find at breakfast spreads and coffee shops, but you can make them even more virtuous by leaving out the chocolate chips and going easy on the agave. If for some reason you can’t eat these up within a few days, you can freeze them. Just thaw them out whenever you get a craving for muffins 🙂
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