Banana Bread Donuts

Indulge in these nutrient-dense, insulin-friendly baked banana bread donuts

Ingredients

• 1 1/4 cups whole wheat pastry flour (provides complex carbohydrates)
• 1/2 cup almond flour (healthy fats and protein)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (anti-inflammatory properties)
• 1/2 teaspoon sea salt
• 2 large eggs (organic, pasture-raised preferred)
• 1 cup mashed overripe bananas (natural potassium and prebiotic fiber)
• 2 tablespoons unsweetened applesauce (low-calorie moisture)
• 1/2 cup pure maple syrup (low-glycemic sweetener)
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

1. Preheat and Prep: Set your oven to 350°F (175°C) and grease or spray a 12-cup donut pan.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat pastry flour, almond flour, baking powder, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients: In a separate bowl, combine the eggs, mashed bananas, applesauce, maple syrup, and vanilla extract until smooth.
4. Combine: Fold the wet ingredients into the dry ingredients. Mix until just combined; do not over-mix, as this can make the donuts dense rather than fluffy.
5. Pipe the Batter: Transfer the batter into a pastry bag or a large Ziploc bag with the corner snipped off. Pipe the batter evenly into the 12 donut wells.
6. Bake: Place in the center rack of the oven and bake for 11-14 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the donuts to rest in the pan for 5 minutes before transferring them to a wire cooling rack.
8. Optional Glaze: Once completely cooled, whisk together 1/2 cup erythritol, 1 tablespoon milk, and 1/4 teaspoon vanilla. Dip the tops and let set.