Banana Chocolate Chip Mini Muffins
This recipe brought to you by Splenda®, a proud supporter of the American Diabetes Association® and Diabetes Food Hub®.
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- Prep time
- 10 min
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- Cook time
- 25 min
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- Servings
- 18 Servings
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- Serving size
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2 Mini Muffins
Ingredients
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Overly-Ripe Banana
- 2 whole
- 2 whole
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Splenda® Stevia Sweetener Jar
- 1/2 cup
- 1/2 cup
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Plain Nonfat Greek yogurt
- 1 cup
- 1 cup
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eggs
- 2 whole
- 2 whole
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Kosher Salt
- 1/4 tsp
- 1/4 tsp
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Gluten-Free Rolled Oats
- 2 1/2 cup
- 2 1/2 cup
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baking powder
- 1 1/2 tsp
- 1 1/2 tsp
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baking soda
- 1/2 tsp
- 1/2 tsp
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Stevia Sweetened Dark Chocolate Chips
- 1/3 cup
- 1/3 cup
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Directions
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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.
Reviews
Write a Review-
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!
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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
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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.