6-cavity donut pan OR muffin tin and muffin liners
wire rack (for cooling)
Ingredients
For the Donuts
1½cupsalmond flour
⅓cupraw cacao powder or unsweetened cocoa powder
¼cupcoconut flour
2tablespoonstapioca or arrowroot starch
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsea salt
2eggs, beaten
2very ripe bananas
⅓cupfull-fat coconut milk or dairy-free milk of choice
¼cupcoconut nectar or maple syrup
1teaspoonvanilla extract
For the Glaze
¼cuppalm oil shortening, ghee, or grass-fed butter, room temperature
¼cupcoconut oil, room temperature
1tablespooncoconut nectar or maple syrup(or 2 for more sweetness)
½teaspoonvanilla extract
Instructions
In a large bowl or stand up mixer, combine the almond flour, raw cacao powder or unsweetened cocoa powder, coconut flour, tapioca or arrowroot starch, baking powder, baking soda, and sea salt. Stir to blend.
In a separate bowl, whisk together the eggs, bananas, coconut milk, coconut nectar or maple syrup, and vanilla extract.
Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. WIth your spatula, give the batter a stir, and allow the batter to rest for 20 minutes.
Meanwhile, preheat the oven to 350˚F. Grease a 6-cavity donut pan with cooking spray.
After the batter rests, evenly distribute among the donut pan. Bake for 15 to 18 minutes until a toothpick inserted comes out clean. Allow the donuts to cool slightly in the pan (about 10 minutes) before transferring to a wire rack to cool completely (at least two hours before glazing).
Make the glaze. In a medium bowl, whisk the palm oil shortening and coconut oil together with a fork until blended. Add the coconut nectar or maple syrup, raw cacao powder or cocoa powder, vanilla extract and whisk again. Frost immediately on cooled donuts.
Notes
*This batter can also be made into cupcakes if you don’t have a donut pan. Line a muffin tin with liners and fill each one about 2/3 to 3/4 of the way. Bake 22 to 24 minutes until a toothpick comes out clean.