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Gluten-Free Banana Chocolate Chip Mini Muffins diabetes friendly recipe

Gluten-Free Banana Chocolate Chip Mini Muffins

Meets nutrition guidance set by the American Diabetes Association®

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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
Added Sugars 0g
Protein 4g

Instructions

  1. Preheat oven to 400°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!

Note

  • Muffins will keep in an air-tight container for up to 3 days.

Made With

Splenda Stevia Sweetener Large Jar - Front

Splenda® Stevia Sweetener, 19 oz Jar

Buy Now View Product

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
Added Sugars 0g
Protein 4g

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