The Pioneer Woman Tasty Kitchen
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Little Banana Split Pound Cakes

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Level: Easy

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Description

These dense, delicious little gluten-free, dairy-free, and egg-free muffins are wonderful to make ahead for a quick breakfast!

Ingredients

  • 3  Ripe Bananas
  • ½ 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
  • ¼ cups Mini Dairy-free Chocolate Chips (like Enjoy Life)
  • 3 Tablespoons 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)

Preparation

Preheat oven to 350ºF.

Add everything except 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 batter, creating a teaspoon-sized crater in the center of each one. Fill each crater with 1 teaspoon strawberry sauce.

Bake muffins for 20–25 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 slightly gooey when warm. Enjoy!

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