Today, 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.