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Preheat oven to 175°C/350°F.
In a large mixing bowl, mix together mashed bananas, egg, maple syrup, milk and vanilla until fully combined.
In a separate bowl, mix together almond flour, plain flour, cacao powder, chocolate protein and bicarbonate of soda until fully combined. Then gradually whisk dry ingredients into wet ingredients until you are left with a smooth and thick mixture.
Spread your mixture between 12 ring doughnut moulds (each mould should be roughly half full), then bake for 12 mins. Make sure they are cooked through by inserting a toothpick and ensuring it comes out clean, then remove from oven and leave to completely cool.
Meanwhile, add Nutella and coconut oil to a small bowl and microwave in 30 second intervals until melted, then mix together.
Once your doughnuts have cooled, remove from moulds, then dip the more ‘perfect looking’ side of each doughnut into chocolate-hazelnut glaze. Ensure each doughnut is well coated, shake off any excess glaze, then leave to glaze to set.
Decorate with some ground almonds (optional).
Nutritional Info
Cals – 139
Carbs – 13g
Protein – 8.5g
Fat – 6g
Ingredients
Serves 12
For The Wet Ingredients
- 2 bananas - mashed.
- 1 egg.
- 3 tbsp of maple syrup.
- 100ml of milk.
- Tbsp of peanut butter.
- Tsp of vanilla.
For The Dry Ingredients
- 40g of almond flour.
- 40g plain flour.
- 3 scoops of chocolate whey protein (can be vegan protein).
- Tbsp cacao powder.
- Tsp bicarbonate of soda.
For The Chocolate-Hazlenut Glaze
- 75g of Nutella.
- Tsp of coconut oil.
- Ground almonds, to decorate.
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