Ingredients
1 tablespoon smooth peanut butter
2 bananas
150ml oat milk
2 tablespoons peanut butter
1 teaspoon vanilla extract
100g gluten-free flour
100g Natvia natural sweetener
40g cocoa powder
1 teaspoon baking powder
For the icing -
3 tablespoons zero icing sugar
1 tablespoon smooth peanut butter
Dash of water
Peanut butter filled chocolate eggs (no added sugar)
Method
1. Blend the bananas, milk, nut butter, vanilla, flour, sweetener, cocoa powder and baking powder until quite thick and smooth.
2. Spoon the mixture between a 6-hole silicone donut tin to fill to the top and bake for 20 minutes until risen and golden. Leave to cool then pop out onto a wire rack.
3. Mix together the icing sugar, peanut butter and a dash of water to make a thick but slightly runny paste. Spoon over each donut to cover.
4. Decorate with a peanut butter egg and sprinkle with nuts then enjoy!
