Strawberry Banana Donuts

I was up and down a lot last night, and not because of the kids either. It’s always a hard start to the day when you don’t get good sleep. So when the kiddos woke me up just after 7:00am, mama was the one in need of extra snuggles from them. So we snuggled. Then I made my coffee, and decided that mama wanted donuts with sprinkles for breakfast. The kids, naturally, agreed with my choice.(:

INGREDIENTS

• 30g vegan protein powder (I use dotfit vanilla best plant protein

• 55g organic white flour

• 55g organic almond flour

• 3/4 tsp. baking powder

• 1/4 tsp. salt 

• 1/4 cup sourdough discard

• 1/4 cup Greek yogurt

• 4 eggs

• 1/4 maple syrup

• 1 tbsp. melted coconut oil

• 1 tsp. pure vanilla extract or vanilla paste

• 1/4 cup dried strawberry powder

• 1 smashed old (black preferably) banana

• 1/4 cup chocolate of choice. I used 2 tbsp dark, 2 tbsp white

• Sprinkles (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. In glass mixing bowl, mash banana.

3. In that same bowl, add in eggs, sourdough discard, maple syrup, Greek yogurt, vanilla, and coconut oil. Mix well.

4. In a separate bowl, add flours, protein powder, strawberry powder, baking powder, salt, and chopped chocolate.

5. Add wet ingredients to dry ingredients and stir until well incorporated.

6. Lightly spray the wells of two silicone donut pans with cooking spray, then add dough mixture into wells evenly. Top with sprinkles or more chocolate.

7. Bake donuts in a preheated oven for 25 minutes. Check with toothpick to ensure cooked throughout.

8. Leftover donuts will keep in an airtight container in the fridge up to one week, or in the freezer up to one month.