Ingredients: (yields 24 servings)

• 6 very ripe bananas

• 3/4 cup mini chocolate chips (dark or milk chocolate)

Instructions:

1. Line a baking sheet with parchment paper. Slice bananas into ½ inch slices and lay flat on the parchment-lined baking sheet. Cover with plastic wrap and place in the freezer for 1-1/2 hours.

2. Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender. You want the bananas to softened just a bit, but still be frozen.

3. Place the bananas in the food processor and pulse/blend until smooth and creamy. Stir in ½ cup mini chocolate chips.

4. Grease a mini muffin pan with non-stick cooking spray. Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips. Place the muffin pan in the freezer for an hour.

5. Remove the pan from the freezer and pop each bite out with a knife. Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.

Nutrition Facts: per serving - 1 mini muffin bite

Calories: 56

Protein: 0g

Carbohydrates: 9g

Fiber: 1g

Fat: 2g