Gingerbread Banana Almond Butter Mini Cakes

Ingredients:

• 1 1/2 cups Bob’s Red Mill 1 to 1 flour
• 3 very ripe large mashed bananas
• 1/2 cup coconut sugar
• 1/2 tsp sea salt
• 2 eggs
• 1/4 cup applesauce
• 1 tsp vanilla
• 1/2 cup chocolate chips
• 1 tsp baking soda
• 1/4 cup almond milk
• 1/3 cup almond butter (for the swirl)
• gingerbread spices (1/4 tsp cloves, 1/2 tsp ginger, 2 tsp cinnamon)

Instructions:

1. Mix all the wet ingredients for the batter (leave the almond butter out)
2. Add in the dry and mix well to create a smooth batter
3. In 6 non-stick ramekins, pour the batter about 1/3 of the way up
4. Pour a little almond butter into the center of the batter
5. Top off each ramekin with a little more batter to cover the almond butter center until there is no more batter left. If you have extra, grab another ramekin and make another!
6. Add a little more almond butter on top and create a swirl using a toothpick
7. Bake for about 30 minutes at 350 or until the edges are golden brown
8. Cool, top with extra chocolate chips, and enjoy!