Ingredients
Scale
- 1 1/4 cup gluten-free flour (I used Bob’s Red Mill 1-to-1)
- 2 tsps baking powder
- 1 tsp cinnamon
- 1 ripe banana
- 1/4 cup coconut sugar
- 1/4 cup Bee Free Honee (or other liquid sweetener)
- 1/2 cup non-dairy milk
- CINNAMON COCONUT SUGAR COATING
- 1/4 cup coconut sugar
- 2 tbsps arrowroot powder (or cornstarch)
- 1/2 tsp cinnamon
Instructions
- FOR THE CINNAMON SUGAR COATING: Blend all the ingredients on high until fine and powdery. Your blender must be VERY dry, so do this step first.
- FOR THE DONUTS: Preheat the oven to 375F.
- Stir together the flour, baking powder, and cinnamon in a large bowl.
- Blend the banana, non-dairy milk, coconut sugar, and honee in a blender until smooth.
- Pour the wet ingredients into the dry and mix well.
- Using a piping bag or a ziplock, fill your donut pan. If you don’t have a donut pan, then you can use a mini muffin pan. If your muffin or donut pan is not silicone, be sure to oil or line it.
- Bake for 11 minutes at 375F.
- Allow the donuts to cool completely. Seriously. Completely cool.
- Once cool, coat in the powdered coconut sugar. Be sure to coat them immediately before serving because with time, the coconut sugar will begin to dissolve. It will still taste good but no longer be that perfect powdery coating.