Little Banana Split Pound Cakes

• 3 Ripe Bananas
• 1/2 cups Drained, Canned Pineapple Chunks
• 3 Tablespoons Coconut Palm Sugar
• 4 Tablespoons Coconut Oil
• 4 Tablespoons Flax Or Almond Milk
• 3 Tablespoons Cashew Butter
• 2 Tablespoons Psyllium Husk Powder (no Additives)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Soda
• Pinch Sea Salt
• 6 Tablespoons Coconut Flour
• 1/4 cups Mini Dairy-free Chocolate Chips (like Enjoy Life)
• 3 Tablespoons Organic Strawberry Sauce (I Used St. Dalfour But If You Cant Find That You May Want To Use Natural, Juice-sweetened Strawberry Fruit Spread Instead)

1. Preheat oven to 350 degrees F.
2. Add everything except chocolate chips and strawberry sauce to the bowl of a food processor.
3. Process to create a smooth batter, but dont overdo it as you dont want to completely puree the pineapple.
4. Stir in the chocolate chips by hand.
5. Fill 9 standard muffin cups equally with batter, creating a teaspoon-sized crater in the center of each one.
6. Fill each crater with 1 teaspoon strawberry sauce.
7. Bake muffins for 2025 minutes and cool on a wire rack.
8. Youll probably want to let them cool completely and even refrigerate them before you eat them because they might be slightly gooey when warm.
9. Enjoy!

bananas, pineapple, coconut palm sugar, coconut oil, or almond milk, butter, vanilla, baking soda, salt, coconut flour, chocolate chips, strawberry sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/little-banana-split-pound-cakes/ (may not work)