1cupof flourI use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1–1 substitute
½teaspoonof baking soda
1teaspoonof baking powder
pinchof salt
½teaspoonof cinnamon
¼cupof maple syrup
½cup+ 2 tablespoons of almond milk
3tablespoonsof nut butter- I used peanut butter this time but have also made these with almond butter
1teaspoonof vanilla extract
1medium bananamashed
2tablespoonsof cocoa powder
For the frosting:
2tablespoonsof dark chocolate
1teaspoonof coconut oil
½cupof powdered sugar
1tablespoonof plant based milkplus more as needed
Sprinkles for topping if desired
Instructions
Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan (these can also be made as muffins if desired but might need 5 extra minutes in the oven!).
In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
Over top of the wet ingredients, sift together the flour, baking soda, baking powder, salt, cocoa powder and cinnamon and mix everything together to combine.
Evenly spoon or pipe the mixture into the 6 muffin cups.
Bake in oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool slightly and then remove from the pan to a wire rack to cool more.
Make the frosting by melting the chocolate and coconut oil in a small bowl until just melted. Whisk in the powdered sugar and milk. Add a teaspoon more milk as needed to thicken the frosting to your desired thickness.
Dip each cooled donut into the frosting and add sprinkles as desired. ENJOY!