Description
Delicious gluten-free and paleo banana protein donuts perfect for breakfast or a post-workout snack!
Ingredients
Scale
- 1 cup blanched almond flour (95g)
- 1/2 cup pea protein (48g)
- 1 tsp cinnamon (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup mashed banana (125g)
- 1/3 cup yogurt (unsweetened coconut yogurt)
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1 Tbsp sunflower seed butter (or any nut butter)
Instructions
- Preheat your oven to 350 degrees F and grease 8 slots of a donut pan.
- Mix the dry ingredients: almond flour, pea protein, cinnamon, baking soda, and salt in a large bowl.
- Add the wet ingredients: eggs, mashed banana, yogurt, water, and vanilla extract. Whisk until smooth.
- Fill the donut pan with the batter, nearly to the top.
- Bake at 350 degrees F for 25-28 minutes, or until a toothpick comes out clean.
- Cool the donuts in the pan for about 10 minutes, then transfer to a wire rack.
- Make the glaze by melting dark chocolate and stirring in sunflower seed butter until smooth.
- Glaze each donut by dipping the top into the chocolate mixture. Refrigerate to set.
- Store leftovers in an airtight container in the fridge for up to one week.
Notes
Allow eggs and yogurt to reach room temperature for the best results.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 donut
- Calories: 140
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg