Chocolate Banana Muffins

EnjoyToday, I feel like giving back to the world. I’ve been struggling to be good and avoid eating gluten and dairy, but sometimes it proves to be hard. But I do try and the following recipe is the proof I successfully concocted something worth serving to guests. The original recipe was for a banana bread and was given to me by a good friend—thanks, S. I made several substitutions and I had two bananas instead of three, but the final result actually surprised me.

The ingredients I had in the pantry:

  1. 2 Ripe Bananas
  2. 2 Cups of Gluten Free Pantry Decadent Chocolate Cake Mix
  3. 2 Eggs
  4. 3/4 Cup of Nutiva Organic Extra Virgin Coconut Oil

This is how I did it:

I threw everything into the Kitchenaid bowl and let the machine work its magic until  the bananas were completely dissolved and all the ingredients were well mixed. Meanwhile, I turned on my oven at 350F and oiled the muffin tray with a few drops of the coconut oil. I filled the muffin cups up to two third and put them into the oven for 30 minutes. Notice that my oven doesn’t cook well, but after the thirty minutes mark I poked one muffin with a wooden skewer and it was moist but not dry. I let them cool inside the open oven and then tried one and it smelled and tasted better than I thought. Reason why I thought to share the joy. As an aside, the image a the top of this post is actually a picture I took with my cell phone of one of the muffins. I used Paint.NET to give the picture a little makeup.

Chocolate Banana Muffins

2 thoughts on “Chocolate Banana Muffins

    1. Ripe bananas were exactly what prompted me to try the new culinary creation 🙂 I think it should work with other brands as well. If you’ll give it a try, I’d like to know how it turned out.

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