Delicious and wholesome, feel free to treat yourself to two!!
2cupswhite whole wheat flour or gluten-free* flour
1 ½tspbaking powder
½tbspcoconut oil or unsalted butter, melted
1 ½tspvanilla stevia
¾cupunsweetened cashew milk
¼cupunsweetened cocoa powder
3 ½tbspunsweetened cashew milk
¼tspvanilla stevia, or adjusted to taste
Preheat the oven to 350°F, and lightly coat 28 mini donut cups with nonstick cooking spray.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
In a separate bowl, whisk together the coconut oil, vanilla extract, and vanilla stevia. Stir in the mashed banana. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.)
Transfer the batter to a large zip-topped plastic bag, and cut off one corner, Pipe the batter into the prepared donut cups.
Bake at 350°F for 12-15 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack to cool completely.
Just before serving, prepare the glaze by stirring together the cocoa powder, milk, vanilla extract, -and vanilla stevia.
Dip each donut into the glaze, and place back onto the wire racks or a plate to let the glaze set.