These donuts are amazingly good, are sweet but not too much, gluten free and the crispy crust is optional but if you are not focusing too much on calories, I totally recommend making the crumble crust. I did this recipe with my friend Paola, she is always trying to feed her family with healthy food, and she is taking her first steps on the baking department, so we did this recipe together and now we share it with you. I had donut silicon molds so we use those, but you can make muffins or a bread loaf.
Ingredients
1/2 cup of coconut flour
1/2 cup of oat flour (can be blended oats)
pinch of salt
1/2 teaspoon of baking soda
6 large eggs
1/2 cups of mashed ripe bananas (ripe is always good to sweeten then recipe)
1/2 of melted coconut oil (preferable extra virgin)
2/3 cup of honey (can be substitute for agave syrup but I love honey)
1 tablespoon of vanilla extract
1/2 cup of chocolate chips, pecans, macadamia nuts or cranberries (optional)
First, we will mix the dry ingredients in a medium size bowl, coconut flour, oat flour, baking soda and salt.
In the mixer we will combine first the coconut oil and the honey and when is combine add the eggs one by one until everything is mixed I like to put my vanilla with the eggs or add the vanilla after the eggs and then add the mashed banana, when everything is combined start adding the dry ingredients with a spoon, spoon by spoon with the mixer on until you finish adding the dry ingredients.
Turn of the mixer and add the nuts or chocolate chips and mix with a spatula.
Fill the donut molds up to 3/4 of the capacity.
For silicon molds you don’t need to use anything to prepare the molds but if you want you can spray them with some oil or put some butter and flour to prevent the donuts to stick on the mold. I don’t use anything with silicone molds.
For the crispy crumble you will need
2 tablespoons of brown sugar
2 tablespoons of softened butter
2 tablespoons of shredded coconut
1/4 cup of oats
Combine all these ingredients with a fork and add some on top of every mold.
Bake at 355 F for 25 min approx.