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Categories:
bananas pineapple coconut palm sugar coconut oil Or Almond Milk butter vanilla baking soda salt coconut flour chocolate chips strawberry sauce
Viewed: 43 - Published at: 4 years agoIngredients
- 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)
Method
- Preheat oven to 350 degrees F.
- Add everything except chocolate chips and strawberry sauce to the bowl of a food processor.
- Process to create a smooth batter, but dont overdo it as you dont want to completely puree the pineapple.
- Stir in the chocolate chips by hand.
- Fill 9 standard muffin cups equally with batter, creating a teaspoon-sized crater in the center of each one.
- Fill each crater with 1 teaspoon strawberry sauce.
- Bake muffins for 2025 minutes and cool on a wire rack.
- Youll probably want to let them cool completely and even refrigerate them before you eat them because they might be slightly gooey when warm.
- Enjoy!
