How to Make Banana Chocolate Chip Mini Muffins
These flourless banana chocolate chip mini muffins may be small in size, but they are big in nutrition! They contain potassium-rich bananas, protein-rich Greek yogurt, and high-fiber oats. Their sweetness comes from 100% natural Splenda® Stevia Sweetener! These mini muffins can be enjoyed as part of your breakfast or as a snack or dessert. The little ones in your family will love them too!
10 min prep time
25 min cook time
18servings
2 Mini Muffins
Step-By-Step Instructions:
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Preheat oven to 400 degrees °F. Prepare a mini-muffin tin by spraying with non-stick cooking spray.
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In a blender or food processor, combine the bananas, Splenda® Stevia Jar, Greek yo-gurt, eggs, and salt until smooth.
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Add in oats, baking powder, and baking soda, and blend again until smooth. Sprinkle in dark chocolate chips and stir in the blender with a spatula, scraping down the sides of the blender as well.
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Scoop batter into a mini-muffin tin, filling each 3/4 of the way full. Bake for 12 minutes, until muffins are done. Remove, let cool, and enjoy!
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Note: Muffins will keep in an air-tight container for up to 3 days.
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub. Learn more about Splenda.
Nutrition facts
18 Servings
-
Serving Size
2 Mini Muffins
-
Amount per serving
Calories
100
- % Daily value*
-
Total Fat
2.5g
3%-
Saturated Fat
1.1g
6% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
20mg
7% -
Sodium
105mg
5% -
Total Carbohydrate
19g
7%-
Dietary Fiber
2g
7% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
4g
-
Potassium
160mg
3%