Yummy Banana Mini Donuts! This recipe makes eight but as you can see 3 ran out the door to school before I could stop them. These are great for a healthy snack, less than 1 tsp of added organic sugar in each one and lots more options to add less sugar too. Generally, I leave them plain and do not add sprinkles (all-natural), powdered sugar or chocolate chips (dairy free)...but for pictures sake, I thought it would look nice! However, in a pinch for a birthday party or dessert then this would work well. To get the sprinkles and chips to stick, I used a very small amount of honey applied with a mini spatula. For less sugar options you may add 1 tbsp of organic sugar or substitute the sugar with pure maple syrup in a 1 to 1 ratio (I have done both and they still taste great).
This recipe uses Teff Flour, one of my favorite gluten free ancient grains. It has an amazing range of important nutrients—protein, fiber, vitamins and minerals ...lots of calcium and magnesium. This is a great articleWhat’s Old Is New Again:Introducing Ardent Mills™ Ancient Grains" from Ardent Mills™, and discusses "ancient grains at a glance" and provides a Whole Grain Flour Nutritional Data sheet from source: USDA National Database for Standard Reference, Release 19 and ConAgra Food, Inc.
3/4 cup Teff Flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 flax egg (1 tbsp flax meal + 3 tbsp water)
1 tsp vanilla
2 tbsp organic pure cane sugar (or substitute with pure maple syrup 1 to 1 ratio)
2 small/medium ripe bananas
2 1/2 tbsp coconut oil
*Options: It's always best to use very ripe bananas as that will add natural sweetness and adding half the amount of sugar or maple syrup will still work well. However, if your bananas are not that sweet tasting you may add 1 tbsp of maple syrup in additions to the 2 tables of sugar.
Mix flax meal and water and set aside. Mix all dry ingredients together. Mash bananas with fork. Add wet to dry ingredients. Carefully fill silicone mini donuts mold. Place molds on cookie tray or pizza stone. Bake 350° for 25 minutes. Cool on cookie rack. If your donuts don't have the hole in the middle due to overfilling use an apple corer to make the hole.