Ingredients
- very ripe bananasmashed (about 2/3 cup s)
- tablespoon coconut oil or grass-fed buttermelted
- eggs
- tablespoon maple syrup
- 1/2 teaspoon vanilla extra ct
- 1/4 cup125 grams almond flour
- tablespoon s14 grams coconut flour
- 1/8 teaspoon salt
- teaspoon baking powder
- 1/4 cup chocolate chips
- teaspoon coconut oil
Instructions
- Preheat oven to 350ºF and grease a 6 hole doughnut pan.
- Whisk together mashed bananas, coconut oil, eggs, maple syrup and vanilla in a large bowl. Add in the almond flour, coconut flour, salt and baking powder and mix together until fully combined.
- Place batter inside of a pastry bag, or a ziploc bag with small hole cut out of the corner of it, and pipe the batter about ¾ of the way up the doughnut pan.
- Bake in the preheated oven for 15 minutes until a toothpick comes out clean. Remove the donuts from the pan and let them cool completely on a baking rack.
- Melt the chocolate and coconut oil together over a double boiler or using your preferred method.
- Carefully dip doughnuts into the melted chocolate, and set back on the cooling rack to set.
- Doughnuts will keep for 3 days, covered in the refrigerator or up to 1 day at room temperature, covered.
