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1 unripe banana, medium, mashed
1/2 cup canned pure pumpkin
4 eggs
1 TBS pure vanilla extract
3/4 cup full fat coconut milk
1 tsp apple cider vinegar
1/2 cup coconut flour
1 cup almond flour
1 tsp baking soda
2 TBS pumpkin pie spice
1 1/2 TBS cinnamon, ground
Coconut oil baking spray
Preheat oven to 350 degrees. Prepare donut pan with baking spray.
Beat all wet ingredients (banana, pumpkin, eggs, vanilla, coconut milk, vinegar) until smooth. Sift dry ingredients (flours,
soda, spices) into the batter ensuring the mixture remains smooth. Pour batter into a pastry bag and pipe each donut form
half-full. Bake for 28-30 minutes. Makes 12-15 standard cake donuts depending on size of the pan and 36 to 45 mini donuts.
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