Ingredients:
3 ripe bananas
½ cup drained, canned pineapple chunks
3 Tbs. coconut palm sugar
4 Tbs. coconut oil
4 Tbs. flax milk
3 Tbs. cashew butter
2 Tbs. psyllium husk powder (no additives)
1 tsp. vanilla extract
1 tsp. baking soda
Pinch sea salt
6 Tbs. coconut flour
Heaping ¼ cup mini dairy-free chocolate chips (like Enjoy Life)
3 Tbs. organic strawberry sauce (I used St. Dalfour but if you can’t find that you may want to use natural, juice-sweetened strawberry fruit spread instead)
Directions:
Preheat your oven to 350 degrees. Add everything but the chocolate chips and strawberry sauce to the bowl of a food processor. Process to create a smooth batter, but don’t overdo it as you don’t want to completely puree the pineapple. Stir in the chocolate chips by hand. Fill 9 standard muffin cups equally with the batter, creating a teaspoon-sized crater in the center of each one. Fill each crater with a teaspoon of strawberry sauce. Bake the muffins for 20 to 25 minutes and cool on a wire rack. You’ll probably want to let them cool completely and even refrigerate them before you eat them because they might be gooey. Enjoy!
