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Prep time
10 minutes
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Cook time
12 minutes
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Serves
12
Author Notes
Yummy high fiber breakfast doughnuts with a sprinkle of cinnamon sugar. —nicolelupu
Ingredients
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1/2 cup
coconut oil (melted and cooled, can sub butter)
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1/2 cup
monk fruit sugar (I used lakanto)
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2
eggs
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3/4 cup
coconut flour
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3/4 cup
almond flour
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2 tablespoons
psyllium husk powder
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1 teaspoon
baking soda
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2 teaspoons
baking powder
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1 teaspoon
salt
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1 teaspoon
apple cider vinegar
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3
bananas (ripe and mashed)
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1/2 cup
sour cream
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1 teaspoon
vanilla extract
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1 tablespoon
butter (unsalted)
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1/4 cup
sugar
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1 teaspoon
cinnamon
Directions
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Preheat your oven to 375 degree and grease your doughnut pan.
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In a small bowl combine your almond flour, coconut flour, baking soda, baking power, salt and psyllium husk powder.
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In a large bowl whisk together your coconut oil, monk fruit sugar, eggs, acv and vanilla.
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Add the dry mixture to the wet and combine, then add in your bananas and sour cream and mix until fully incorporated.
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Fill your doughnut pan with the batter, for ease I like to pipe the batter in using a pastry bag or Ziploc with the tip snipped.
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Melt your tablespoon of butter in a small dish and add the cinnamon to the sugar in a large bowl.
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Bake the doughnuts for 12-15 minutes or until a toothpick comes out clean. Allow doughnuts to rest for 3-5 mins then carefully remove from pan and use a pastry brush to butter the tops of the doughnuts and roll in the cinnamon and sugar mixture.
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