1Preheat Oven to 350 degrees. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.
2Combine flour, baking powder and salt in medium bowl, set aside.
3Combine butter, splenda sugar blend, splenda brown sugar blend and vanilla in large bowl; beat at medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups 2/3 full.
4Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove muffins from pans to wire rack to cool completely.