Hey Hey! It’s finally Friday! It’s been quite a busy week! I am just waiting for a free day when I can do whatever I want!
My personal face book page has timeline now and I am so disappointed! I know a lot of other people who don’t like it either. It does the same thing as before but I hate the format of it. I guess it’s like everything. When there is change we just have to get used to it. The only problem now is remembering all the dates of thing I want to add to my timeline—it may never be correct!
This past June when I went to the Wilton Tent Sale I bought some donut pans. For whatever reason I just had to have them! Hello beautiful!
These were so good. I loved the density of these. They were gone before I knew it. I don’t regularly eat donuts for breakfast so we ate them throughout the day. They went down really well with a cold glass of milk.
Run to your nearest store and buy these pans. I can’t wait to try other donuts too.
Banana Bread Breakfast Donuts
- 2 cups spelt flour (or white, or Arrowhead Mills gf works)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/4 cup oil, plus 2 T milk of choice (If you prefer fat-free doughnuts, omit oil and increase milk to 1/3 cup.)
- 1 and 1/2 tsp pure vanilla extract
- 1/2 cup agave or maple syrup
- 1 and 1/2 T lemon juice
- 1 stevia packet (or 1 T more agave or other sweetener)
- 2 c tightly-packed, mashed banana (measured after mashing)
- optional: chocolate chips, walnuts, or shredded coconut
Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) If you have a doughnut pan, grease and pour in batter. If you don’t have a doughnut pan, you can make this recipe into muffins by using a muffin pan. Cook 30-35 minutes, or less if using a mini doughnut pan.
I made 12 donuts and 24 mini donuts with this recipe. The mini donuts were adorable.
Inspired by www.chocolatecoveredkatie.com