Preheat oven to 350º. Spray a 12 cup muffin pan with nonstick cooking spray or line with cupcake liners.
In a medium bowl, whisk together SPLENDA®, flour, salt and baking soda.
Add bananas, butter, egg, vanilla and yogurt to a blender or food processor and blend well.
Add dry ingredients and blend until smooth and creamy.
Add a ½ cup of the chocolate chips and fold gently into the creamy mixture.
Spoon into muffin pan, distributing filling evenly. Sprinkle with remaining chocolate chips. I'm bringing back my mellon baller trick to fill the muffin cups, remember that one? ;)
Bake 15 - 18 minutes (they're done with an inserted toothpick comes out clean).
Cool on a rack for 10 minutes.