Whole Wheat Sugar Free Banana Chocolate Chip Mini Muffins

1. Preheat oven to 350ºF. Spray mini muffin pans with nonstick cooking spray.
2. In a large bowl or the bowl of your stand mixer, combine the flour, baking soda, baking powder, flaxseed, Stevia, and salt. Mix well.
3. In another bowl, whisk together the eggs, vanilla extract, applesauce, and milk. Add them to the mixer with the dry ingredients and combine well.
4. Add cream cheese and bananas and mix until combined.
5. If using chocolate chips, mix them in now.
6. Using an ice cream scoop or spoon, pour the mixture into each cup. If you want more mini muffins, fill them 3/4 of the way. If you want larger ones as I have made—which only makes 3 dozen—fill them level to the top of the cup.
7. Bake for 30 minutes or until a toothpick inserted into the center comes out pretty clean. Let them cool for a few minutes then finish cooling them on a wire rack.
8. These can be frozen in a Ziploc bag or an airtight container once cooled. Thaw them the night before you want them for breakfast or a snack.