Laura Mariano
Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/2 cup creamy peanut butter
- 1/3 cup pure maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons melted coconut oil
GLAZE
- 2 cups mini chocolate chips, divided
- 2 tablespoons avocado oil
- 1/3 cup milk
- chocolate sprinkles, for decorating
- crushed lucky charms marshmallows, for decorating
Instructions
1. Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter
2. In a bowl, stir together the bananas, peanut butter, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Stir in the coconut oil.
3. Divide the batter evenly among the molds in the prepared pan, filling 1/2-2/3 of the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release, and invert the pan.
4. Meanwhile, make the glaze. You can make both glazes or just one.
Glaze 1: Microwave the chocolate chips and oil on 30-second intervals, stirring after each, until melted and smooth.
Glaze 2: Microwave the chocolate chips and milk on 30-second intervals, stirring after each, until melted and smooth.
5. Dip the doughnuts into the glaze. Decorate, as desired with sprinkles and or crushed marshmallows. Enjoy and have fun with these!
