Diabetes Diet | Diet Plans & Nutritional Guidance for Diabetes

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

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Step-By-Step Instructions:

Preheat oven to 400 degrees °F. Prepare a mini-muffin tin by spraying with non-stick cooking spray.
In a blender or food processor, combine the bananas, Splenda® Stevia Jar, Greek yo-gurt, eggs, and salt until smooth.
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.
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!
Note: Muffins will keep in an air-tight container for up to 3 days.

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
Cholesterol
20mg

7%
Sodium
105mg

5%
Total Carbohydrate
19g

7%
- Dietary Fiber
  2g
  
  7%
- Total Sugars
  2g
- Added Sugars
  0g
  
  0%
Protein
4g
Potassium
160mg
3%

Ingredients

banana(s) (overly ripe)

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