Hint: Search for a Category like "Drinks" or product, like "Stevia"

Gluten-Free Banana Chocolate Chip Mini Muffins

Name: Gluten-Free Banana Chocolate Chip Mini Muffins
Prep time: 10 min
Total time: 25 min
Cuisine: Breads, Breakfast, Diabetes-Friendly Recipes
Ingredients: 2 overly-ripe medium bananas; ½ cup Splenda® Stevia Sweetener Jar; 1 cup plain nonfat Greek yogurt; 2 eggs; ¼ teaspoon kosher salt; 2 ½ cups gluten free rolled oats; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ⅓ cup stevia-sweetened dark chocolate chips

Makes 36 mini muffins Calories 100 Prep Time 10 minutes Total Time 25 minutes Made with Splenda® Stevia Sweetener

Ingredients

2 overly-ripe medium bananas

½ cup Splenda® Stevia Sweetener Jar

1 cup plain nonfat Greek yogurt

2 eggs

¼ teaspoon kosher salt

2 ½ cups gluten free rolled oats

1 ½ teaspoons baking powder

½ teaspoon baking soda

⅓ cup stevia-sweetened dark chocolate chips

Nutrition Info Per Serving

Serving Size: 2 mini muffins

Calories	100
Total Fat	2.5g
Saturated Fat	1g
Cholesterol	20mg
Sodium	120mg
Total Carbs	21g
Dietary Fiber	3g
Sugars	2g
Protein	4g

Instructions

Preheat oven to 400°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!