So I have been craving for some sweets today, donuts particularly! Instead of going to Krispy Cream (haha, bad advertisement, bad me) I found a delicious recipe from Simply Quinoa. But since I have no donut pan, I made them into gluten-free banana muffins.
If you want a:
- refined sugar-free
version, of yummy muffins (or donuts if you have a pan for them, haha) you gotta try this recipe! They are so easy to make, besides, done in like 30 mins altogether. Plus you can make it in a blender! The recipe recommends another brand than the one I have, but it worked perfectly with mine on the low dough setting!
BTW I love our Ninja Blender, one of the bests for sure! You can make anything in them literally! Soups, batters, sauces, staples, smoothies, frappuccinos, it worth every single penny! 😉
I also changed up the way of making a little bit.
First off, I used rice flour instead of the almond flour; I didn’t put the glaze on it (I forgot to be honest, haha). Instead, I put the glazing ingredients in the dough and sprinkled almonds and coconut on the top.
It is gonna make 12 muffins; the original recipe will make 8 donuts.
AHMAAAZIING!:) In spite of they were suppose to be donuts; they turned out pretty good, the only thing I would change is maybe to put an extra banana to the mixture
Let’s see the ingredients:
- 3 eggs
- 3 tablespoons oil (I used coconut oil)
- 2 tablespoons maple syrup
- 1 small banana
- 1/2 teaspoon vanilla extract
- 1 cup almond flour (I used rice flour)
- 1/4 cup quinoa flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup chocolate chips (they suppose to go with the glaze mixture, but I forgot them and added to the dough mix, still good:))
- 1 tablespoon coconut oil
- 1/4 cup cocoa powder
- Shredded coconut
- Slivered almonds
- Preheat the oven to 350 degrees F. Grease a donut pan with nonstick spray and set aside. (Or if you make muffins like I did, just use a muffin pan.)
- Into the blender, add the wet ingredients as well as the banana. Blend on low until smooth.
- Add the dry ingredients and blend until completely smooth. Let the batter sit for 10 minutes before baking.
- Fill the donut rounds ⅔ of the way full. Bake on the center rack for 10 – 11 minutes until a toothpick inserted into one of the donuts comes out clean. (Or just bake the muffins for 15 minutes)
- Turn out donuts onto a wire rack and cool for 10 – 15 minutes.
- While cooling, prepare the glaze by melting the chocolate chips with the coconut oil. Whisk in the cocoa powder. Dunk the donuts into the glaze, letting the extra drip off and then roll them into your desired toppings.
- Cool completely before enjoying.
Let me know, how these delish gluten-free banana muffins turned out for you, also if you made the donuts instead!;)