Peanut Butter Banana Protein Donuts are soft and fluffy, with a hint of banana and topped with a thick chocolate peanut butter glaze.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:12 mini donuts
1/2 cup almond flour
1/2 cup buckwheat flour
1/4 cup vanilla protein powder (dairy-free, gluten-free)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup mashed banana (about 2 large ripe bananas)
1/2 + 1/4 cup natural smooth peanut butter, divided
1/4 cup honey
1/4 cup unsweetened almond milk
1/2 cup dark chocolate chips (dairy-free)
1/4 cup chopped raw peanuts
Pre-heat oven to 350F and grease a 12-cavity mini donut pan.
In a large bowl, stir or whisk together the almond flour, buckwheat flour, protein powder, baking soda, cinnamon and salt.
In a separate medium-sized bowl, add the mashed banana, 1/2 cup peanut butter, honey, almond milk and egg, and whisk together until well combined.
Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are well incorporated. The batter will be thick.
Spoon batter into the prepared donut pan and bake for 14-15 minutes, or until a tooth pick inserted into a donut comes out clean.
Let donuts cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
Add chocolate chips and remaining peanut butter to a small microwave-safe bowl and microwave on high for two 30-second intervals, stirring in between. Once heated, stir until the mixture is smooth.
Dip the top of each donut into the chocolate peanut butter glaze and let any excess glaze drip off before returning to the wire rack. Sprinkle on the chopped peanuts.
Transfer donuts to an airtight container and refrigerate until chocolate is set. Store at room temperature and enjoy within 2-3 days.
To keep these donuts gluten-free, be sure to use gluten-free protein powder. And to keep them dairy-free, use dairy-free protein powder and chocolate chips.
This recipe makes 12 mini-donuts. You can use a 6-cavity pan that makes larger donuts, just increase the baking time by a few minutes.
This recipe makes quite a bit of batter which results in extra-large mini donuts. If you want smaller donuts, you can spread the batter out into another pan to make about 18 smaller donuts. Just reduce the baking time by a few minutes.
If you use natural peanut butter with added salt, you may wish to eliminate the 1/2 teaspoon of salt added to the donut batter.
Keywords: protein donuts, dairy-free, gluten-free, peanut butter, banana