Banana Chocolate Chip Mini Muffins

Banana Chocolate Chip Mini Muffins
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda®.
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!

This recipe brought to you by Splenda®, a proud supporter of the American Diabetes Association® and Diabetes Food Hub®.
  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    18 Servings
  • Serving size
    2 Mini Muffins
Nutrition Facts

Nutrition Facts

18 Servings

  • Serving Size
    2 Mini Muffins
  • Amount per serving Calories 100

  • Total Fat 2.5g
    • Saturated Fat 1.1g
    • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 105mg
  • Total Carbohydrate 19g
    • Dietary Fiber 2g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 4g
  • Potassium 160mg
  • Phosphorus 150mg

Choices/Exchanges: 1/2 Starch, 1/2 Carbohydrate, 1/2 Fat



  • Overly-Ripe Banana
    2 whole
  • Splenda® Stevia Sweetener Jar
    1/2 cup
  • Plain Nonfat Greek yogurt
    1 cup
  • eggs
    2 whole
  • Kosher Salt
    1/4 tsp
  • Gluten-Free Rolled Oats
    2 1/2 cup
  • baking powder
    1 1/2 tsp
  • baking soda
    1/2 tsp
  • Stevia Sweetened Dark Chocolate Chips
    1/3 cup


  1. Preheat oven to 400 degrees °F. Prepare a mini-muffin tin by spraying with non-stick cooking spray.

  2. In a blender or food processor, combine the bananas, Splenda® Stevia Jar, Greek yo-gurt, eggs, and salt until smooth.

  3. 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.

  4. 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!

  5. Note: Muffins will keep in an air-tight container for up to 3 days.

  • Recommended

    I found it easier to blend the oats in to a fine powder first then slowly add them to the mix to create that batter like consistency. Or you could simply buy oat flour. They turned out great!

  • Not recommended

    Recipe came out fine but looked nothing like the picture. The photo shows regular muffins, mine were basically oatmeal bites. I may make it again but don't expect muffins

  • Not recommended

    why? we need to know the reason there was a thumbs down. that is an awful lot of ingredients for us to buy just to have it turn out a flop.