Description
Soft, fluffy gluten-free cinnamon donuts studded with sweet dates and pecans, and drizzled with a light, naturally sweetened vanilla icing.
Ingredients
- 1 whole Egg
- ½ cups Mashed Banana
- ¼ cups Honey
- 2 Tablespoons Brewed Coffee
- 2 Tablespoons Almond Milk
- 2 Tablespoons Coconut Oil, Melted And Cooled
- 1 teaspoon Vanilla Extract
- 1-¾ cup Oat Flour
- 1 teaspoon Baking Powder
- 1-½ teaspoon Cinnamon
- ¾ teaspoons Nutmeg
- ½ teaspoons Sea Salt
- ½ cups Chopped Pecans
- ½ cups Chopped Medjool Dates
- FOR THE ICING:
- ¼ cups Greek Yogurt
- 2 Tablespoons Almond Milk
- 1 Tablespoon Honey
- ½ teaspoons Vanilla Extract
- Crushed Pecans, For Topping
Preparation
Preheat oven to 350ºF and lightly grease a donut pan.
In a large mixing bowl, whisk egg, mashed banana, and honey. Slowly pour in coffee and almond milk while mixing on low speed. Add coconut oil and vanilla extract and mix 1–2 more minutes, or until a few air bubbles appear (it should be frothy).
Stir in oat flour, baking powder, spices, chopped pecans and dates until combined. Portion dough into donut pan, filling each cavity about 3/4 full. Bake for 20–22 minutes, or until golden brown and a toothpick comes out clean. Cool completely before removing.
While donuts cool, prepare icing by whisking Greek yogurt, almond milk, honey, and vanilla until smooth. When ready, drizzle icing over the top of each donut (more or less as preferred) and top with crushed pecans.
Serve immediately and store leftovers in an airtight container in the fridge for 1–2 weeks. You will have extra icing, so drizzle more on each time you serve or save it for another batch. Enjoy!
