These donut holes are gluten-free, high in protein and easy to prepare. They are perfect for back to school!
It's officially back to school at our house which means that breakfast needs to be nutritious and fun for the kiddos. These donut holes are a win in my book. I mean, who doesn't like peanut butter and bananas for breakfast, right?
They come together pretty quickly and you can freeze them too. Here are the details you need:
Ingredients
3/4 cup Bob's Red Mill almond flour
1/4 cup Bob's Red Mill coconut flour+ 2 tbsp
1 scoop Vegan Smart pea protein powder
1 banana
2 tbsp peanut butter
4 oz unsweetened applesauce
1/4 cup unsweetened almond milk
1 egg
1/4 tsp baking soda
1/4 tsp baking powder
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Preheat the oven to 350F and grease the bottom of a donut hole tray. Mash your banana. Make sure you pick one with brown spots on it for maximum sweetness. Add the rest of the wet ingredients and mix well. In a separate bowl, mix the dry ingredients together. Combine the dry and wet ingredients together. The mix will be a little sticky. Scoop out 1.5 tbsp of mix and roll into a ball in your hand. Place on the donut hole tin. Repeat for the rest of the mix. You should get 12 donut holes. Bake the donut holes for 14 minutes and let them cool on a rack. Enjoy!
These donut holes are just the perfect size for little hands. I do about 3 per serving with some milk and fruit on the side. They work great as snacks after school too. They have a brownie texture and are naturally sweetened by the banana.
Here are the nutrition facts for these donut holes.
Love the texture of these donut holes and how well the almond and coconut flours work together! They have been a great hit at my house. Enjoy!
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