1 Box Gluten Free Pantry Muffin/Scone Mix (can't find it-use a vanilla muffin or cake mix)
2.5 bananas Mushed up- just use a fork and mush until fairly smooth
1 cup Cranberry Brulee Kefir (can't find Cranberry Brulee- use cranberry, coconut, vanilla or blueberry)
1 cup Coconut
7 Tablespoons Soft Butter ( if you want to lighten it up more you can substitute half the butter with applesauce)
2 Eggs, slightly beaten
1/2 tsp vanilla
1/4 cup powder sugar
Preheat oven 350.
Mush up banana, Soften butter (use 6 tablespoons in muffin/bread mix reserve 1 tbsn to toast coconut) eggs slightly beaten, and 1 cup cranberry brulee kefir. Then add mix and 1/2 tpn vanilla. Mix well until smooth and not so bumpy!
Then take coconut and 1 tablespoon butter and medium heat toast coconut and set aside.
Take muffin pan or bread pan and fill 1/4 way. Then top with toasted coconut and fill the other 1/4 way.
Bake at 350 for 16 minutes or your toothpick comes back clean.
Top with a dried cranberry and dust with powder sugar!