Aaah the donuts, this nice round doughnut with a soft dough that makes us all addicted! If, like us, you're a fan of these little American pastries, this is the moment to eat more of them for International Donut Day. However, if summer is just around the corner, it's better to limit the damage. That's why we prepared a healthy, lighter, gluten-free and dairy-free recipe for you. A way to indulge yourself without feeling guilty!
Step 1: Preheat oven to 180°C and grease a mini baking pan.
Step 2: In a large bowl, whisk together the almond flour, buckwheat flour, protein powder, baking soda, cinnamon and salt.
Step 3: In a separate medium bowl, add mashed banana, 1/2 cup peanut butter, honey, almond milk and egg and whisk until well combined.
Step 4: Add the wet mixture to the dry ingredients and stir until well blended. The dough will be thick.
Step 5: Spoon the batter into the prepared doughnut pan and using a round cookie cutter, scoop out the center to form Donuts.
Step 6: Bake for 14 to 16 minutes, or until a toothpick inserted into a donut comes out clean.
Step 7: Add white chocolate and remaining peanut butter to a small microwave-safe bowl and microwave on high for two 30-second intervals, stirring between each interval. Once heated, stir until smooth. Add drops of pink food coloring to get a vibrant pinky color.
Step 8: Dip the top of each doughnut into the pink chocolate glaze and let the excess glaze drip off before placing back on the rack. Decorate with sprinkles.
Step 9: Store doughnuts in refrigerator until chocolate is set.
Step 10: Enjoy!