Monday, April 2, 2018

Gluten-Free Peanut Butter Banana Donuts

Happy Monday!  When it comes to breakfast, do you have a must have food item?  For me, it's peanut butter (or sunflower seed butter) and/or bananas.  These gluten-free peanut butter banana donuts have both! 
Here, I also tried to reduce the amount of flour I used in an attempt to make them lower in carbs too.  I used garbanzo flour because it is high in fiber and protein and incorporates a good dose of antioxidants, B-vitamins, iron and potassium.
Here is the recipe I used:
1/2 cup garbanzo flour
1/2 cup peanut butter
1 cup banana (brown ones work best)
1 tsp baking soda
1 tsp apple cider vinegar
1 tsp vanilla
1 egg white
As you can see, I did not add any sugar to this recipe.  These donuts have a lot of banana in them so they are naturally sweetened.  If you like things on the sweeter side, you can add two tablespoons of coconut sugar.  I mixed the dry and wet ingredients separately and then combined them together.  The mix is enough for six donuts.

The donuts are moist, flavorful and high in protein.  They are lighter in consistency because they have less flour.  My toddler was able to eat his donut though with no problem whatsoever.  You can store them in the fridge for a few days but I know they won't last too long!

Hope you enjoyed this post.  Thank you for reading!

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