Ingredients
DONUT
- 1/2 c spelt flour (or oat flour)
- 1/2 c vanilla protein powder
- 1/4 c natural sweetener
- 1/2 c overly ripe banana mashed (approx. 1 medium banana)
- 1 egg
- 1/4 c coconut oil
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp ground cinnamon
- 2 tbsp vegan choc chips
GLAZE
- 1/2 c extra light cream cheese
- 2 tbsp unsweetened almond milk
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1 tsp vanilla extract
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1/4 tsp salt
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1/2 c Natvia icing mix
METHOD
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Blend all the glaze ingredients in a blender and place in fridge until required.
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Preheat the oven to 160C. Prepare a 6 hole or 12 doughnut pan with non-stick spray.
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In a large bowl mix the protein powder, flour, baking powder, baking soda, spices and sweetener. Set aside.
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In a medium sized bowl, mix the egg, banana, almond milk and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir in the coconut oil. Do not over mix, batter should be thick. Stir in choc chips.
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Spoon the batter into the doughnut holes. Bake for 10-12 min.
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Allow doughnuts to sit in the pan for 5 minutes and then place on a wire rack to cool. Repeat until all the batter has been used.
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Spread the glaze over each doughnut.
Serves 6-7 doughnuts
