ChocoBanana Frozen Yogurt Bites

Line an 18-count mini muffin pan with cupcake liners and set the pan aside.

In a blender add all of your ingredients, except for the strawberries. Process until smooth, you may have to scrape down the sides of the blender a couple of times to make sure everything is fully combined.

Add the banana batter into the mini muffin cups. With a small spoon smooth the tops of the batter. I also used a toothpick to swirl around to make sure there were no air bubbles.

Top the banana batter with strawberry slices.

Place the muffin pan in the freezer and freeze for at least one hour.
Then store in a freezer safe baggie.