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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

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  • ¾ cup SPLENDA® Granulated No Calorie Sweetener
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup bananas very soft or even mushy (about 3 medium bananas)
  • ¼  cup nonfat banana yogurt if you don't have banana, plain or vanilla work fine as well
  • 2 tablespoons unsalted butter softened
  • 1 egg
  • 2 teaspoons vanilla
  • ¾  cup chocolate chips


  • 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.
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