Chocobanana Frozen Yogurt Bites

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   Top the banana batter with strawberry slices.

5. 5

   Place the muffin pan in the freezer and freeze for at least one hour.

6. 6

   Then store in a freezer safe baggie.

* Per serving · 4 servings · Values may vary.

No additional tips available.