Double Chocolate Mini Donuts 🍩
Makes 16 mini donuts
Macros per donut (no glaze):
128 cals - 6g F - 15g C - 3.6g P
Macros per donut with glaze:
188 cals - 18g F - 19g C - 4g P
Preheat oven to 350 F. Grease a donut tin with oil or vegan butter, set aside. Make your flax and water mixture and set in the fridge to gel, 5 minutes. Add banana, coconut milk, coconut sugar and avocado oil to a high speed blender and blend until smooth, set aside. To a mixing bowl add brown rice flour, protein powder, cacao, baking powder, baking soda and salt, whisk to combine. Pour your blender mixture and flax egg mixture into the flour mixture and whisk everything together until just combined, don’t over mix. Using a small spoon (or piping bag if you fancy) and add batter to donut pan, filling ¾ full. Bake donuts for 9 minutes, or until risen and slightly cracked on the tops. Allow donuts to cool completely before removing from pan.
Glaze: Using a microwave or double broiler, melt your chocolate and oil together. Dip each donut into the glaze coating the tops, add sprinkles if desired! Place the donuts in the fridge to set the glaze quickly. ENJOY!
