Banana Peanut Butter & Chocolate Donut Holes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 21-23
Ingredients
  • 1½ very ripe bananas, mashed
  • 1 large egg
  • ⅔ cup coconut sugar
  • 1 Tablespoon natural creamy peanut butter
  • ¼ cup coconut oil, melted (measured before melting)
  • 1 cup whole wheat flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 Tablespoons unsweetened almond milk
  • 2 teaspoons pure vanilla extract
  • For Peanut Butter Dipping:
  • 2 Tablespoons coconut oil, melted
  • 2 Tablespoons natural creamy peanut butter
  • For Chocolate Dipping:
  • 2 Tablespoons coconut oil, melted
  • 1½ ounces dark chocolate
Instructions
  1. Preheat cake pop maker or oven to 350 degrees F. If using the oven, grease 12-cup mini muffin tin with olive oil or non-stick spray and set aside.
  2. In a large bowl, mash bananas.
  3. In a medium bowl, whisk egg.
  4. Add egg and coconut sugar to bananas and stir until combined.
  5. Add peanut butter and stir,
  6. Melt coconut oil in the preheated oven or microwave. Add coconut oil to batter.
  7. Stir in flour, baking powder and salt.
  8. Stir in almond milk and vanilla.
  9. If using a cake pop maker, grease both top and bottom with olive oil.
  10. Scoop a heaping tablespoon of batter into each cavity or muffin tin.
  11. If using a cake pop maker, cook until toothpick comes out clean (3-5 minutes.)
  12. If using a muffin tin, bake until toothpick comes out clean. (I haven't tried this.)
  13. Once all are cooked, let cool completely.
  14. Line a cookie sheet with parchment paper. Set aside,
  15. In a small heat-safe bowl, melt peanut butter dipping ingredients together. Stir together.
  16. In a small heat-safe bowl, melt chocolate dipping ingredients together. Stir together,
  17. Dip half of the donut holes in the melted peanut butter and set on the lined cookie sheet.
  18. Dip half of the donut holes in the melted chocolate and set on the lined cookie sheet.
  19. Place cookie sheet in the freezer and cool for 5 minutes.
  20. Using a small spoon or squeeze bottle, drizzle remaining peanut butter and chocolate on top of each donut hole.
  21. Place cookie sheet in the freezer for another 5 minutes,
  22. Transfer to an airtight container and save in the refrigerator.
Notes
I haven't tried making these with a mini muffin tin, but I've heard that it works just the same as a cake pop maker.
Nutrition Information
Serving size: 1/22 the recipe Calories: 98 Fat: 8.9 Carbohydrates: 11.4 Sugar: 5.6 Sodium: 35.5 Fiber: 1.3 Protein: 1.4 Cholesterol: 8.5
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/banana-peanut-butter-chocolate-donut-holes/