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Gluten-Free Banana Chocolate Chip Mini Muffins diabetes friendly recipe

Gluten-Free Banana Chocolate Chip Mini Muffins

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


  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!


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

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