Low Sugar Chocolate Dipped Doughnuts

Ingredients

3 very ripe bananas, mashed

2 eggs, at room temperature

1/3 cup pure maple syrup

1/3 cup butter, melted and cooled

1 teaspoon vanilla extract

1 cup oat flour

¾ all purpose gluten free flour

1 teaspoon baking soda

¼ teaspoon kosher salt

¾ cup dark chocolate chips

1 ½ teaspoon coconut oil

Method

1. Preheat oven to 350 degrees F and grease 2 (6 hole) doughnut tins.

2. In a large bowl (using electric mixer) mix the mashed banana, eggs, maple syrup, melted butter and vanilla extract until well combined.

3. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix!

4.Add batter to 12 doughnut holes and bake for 12-14 minutes, or until cooked through.

5. While doughnuts cool on a rack, in a double broiler, melt chocolate chip and coconut oil together. Once the doughnuts are completely cooled (10 minutes), dip each round into the melted chocolate and let it set.

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Calories Per Doughnut ( makes 12)

Cals - 204

Fat - 9.1g

Carbs - 29.2g

Protein - 3.4g

Recipe Notes

• These can be stored in an air tight container on the counter for a day but I highly suggest storing them in the fridge to avoid any sogginess.