1 1/2 cups white whole-wheat flour
1/2 cup garbanzo bean flour (or another half cup white whole-wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/3 cup Splenda granular
1/3 cup packed Splenda Brown Sugar Blend
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
1 pkg sugar-free chocolate chips
Preheat oven to 350 degrees.
Spray 48 mini muffin cups or 24 regular muffin cups with nonstick cooking spray or line with paper cupcake liners; set aside.
In a medium mixing bowl combine the flours, baking powder, and salt. Set aside.
In a large mixing bowl combine the butter, Splenda both white and brown, and the vanilla; beat at medium speed of electric mixer until creamy. Beat in the mashed bananas and egg. Gradually mix in the flour mixture and stir in the chocolate chips. Spoon the batter evenly into the prepared muffin cups filling each cup about 2/3 full.
Bake muffins at 350 degrees for 15 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool 10 minutes in the pans on a wire rack. Remove the muffins to the wire racks to cool completely.