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CHOCOLATE BANANA NUT DONUTS

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Chocolate Banana Nut Donuts with Vanilla Toffee Yogurt “Icing”

Chocolate Banana Nut Donuts with Vanilla Toffee Yogurt “Icing”

These fudgy banana nut donuts are super easy to make, free of grains & refined sugar, and packed with fibre, healthy fats, protein, and even adaptogens.  Doesn’t get much better than that!

Ingredients for 12 donuts:

  • 3/4 cup coconut flour

  • 1/4 cup Further Food chocolate collagen with reishi (or use regular collagen peptides plus an extra Tbsp of cacao)

  • 1/4 cup Giddy Yo raw cacao powder

  • 1/4 cup Lakanto Golden sugar-free monk fruit sweetener (or substitute coconut sugar)

  • 1 Tbsp maca powder (optional)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 4 pasture-raised eggs

  • 3 ripe bananas, mashed

  • 1/3 cup almond butter

  • 1/4 cup coconut oil, melted

  • 1 tsp pure vanilla extract

  • 1/2 cup finely chopped walnuts (optional)

  • 1/2 cup dark chocolate chips (I like to use Lily’s sugar-free chips)

  • optional topping: Vanilla Toffee Yogurt “Icing” (note below) or Majik Coconut Icing (recipe below)

Directions:

  1. Preheat oven to 350F.

  2. Put coconut flour, collagen, cacao, sweetener, maca, baking soda, and salt in a large bowl and stir to combine.

  3. In a medium bowl, whisk together eggs, banana, almond butter, oil, and vanilla.

  4. Add wet ingredients to dry ingredients and stir to combine. Fold in walnuts and chocolate chips if using.

  5. Fill rings of silicone donut mold and bake at 350F for 20 minutes or until toothpick inserted comes out clean.

  6. Cool in mold for 5 minutes then remove and finish cooling on wire rack. Cool completely before icing.

Chocolate Banana Nut Donuts can be stored in an airtight container in the fridge for a week or frozen (before icing) for up to 2 months.

Note: For the Vanilla Toffee Yogurt “Icing” I mixed homemade probiotic coconut yogurt with Nuzest Clean Lean Smooth Vanilla protein powder, Lakanto sugar-free monk fruit sweetener, Nuts’N’More Toffee Crunch peanut butter, and a touch of pure vanilla extract.

Majik Coconut Icing

This recipe requires coconut cream.  If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk.  The liquid can be reserved and used later (perhaps in a tasty smoothie!).

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Ingredients:

  • 1 cup well-chilled coconut cream

  • 1 tsp pure vanilla extract

  • Lakanto sugar-free monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste

  • optional for blue colour: 1 scoop Blue Majik spirulina powder

Directions:

Put the cold coconut cream and vanilla in a bowl. Beat until smooth.  Add spirulina powder and sweetener to taste.  Use immediately or refrigerate until ready to spread on cooled donuts.