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1. Preheat oven to 350u00b0F. Spray mini muffin pans with nonstick cooking spray.
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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.
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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.
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4. Add cream cheese and bananas and mix until combined.
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5. If using chocolate chips, mix them in now.
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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.
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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.
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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.
