1/2ripe banana, mashed(60 g) sub 1/4 cup applesauce/pumpkin puree
1/3cupany milk(80 g) I use unsweetened almond milk
2tbspmaple syrup(42 g)
2tbspnut/seed butter(32 g) I use almond butter
1/4tspvanilla extract
2/3cupflour(80 g) gf all purpose if desired
1tspbaking powder
1/4tspbaking soda
pinch ofsalt
Chocolate coating
1/2cupchocolate chips(90 g)
2tsp coconut oil(10 g)
Instructions
Preheat oven to 350F and grease a regular sized donut pan (mine are silicone). You can also use a muffin pan.
Combine banana, milk, maple, nut butter, vanilla until mixed. Whisk together all dry and fold into the wet, don't overmix. Batter should be pourable, if not add 1 tsp milk/water and fold until it is.
Pour into pan (only filling half-way for the most round-shaped donuts) and bake for about 20 minutes. Let them cool completely before trying to remove from the molds.
While the donuts are baking/cooling, melt the chocolate with the oil (I use microwave in 20 sec increments).
Then cover each cooled donut with chocolate (about 10 g per donut) and add sprinkles if you like. There will be chocolate left over to use for something else.