Ingredients for the doughnuts
1. 1 bag Simple Mills banana muffin mix
2. 1 large egg, beaten
3. 2/3 cup (160ml) water
4. 1 Tablespoon coconut oil, melted and slightly cooled
5. 1 large banana, well mashed very ripe
6. 1 Tablespoon coconut flour
7. 100g chocolate chips
Ingredients for the frosting and garnish
1. ½ cup (100g) coconut sugar (or granulated sweetener or choice)
2. ½ cup (120g) creamy natural (unsweetened) peanut butter or nut/seed butter of choice
3. Pinch salt
4. 2 Tablespoons coconut oil
6. 60g chocolate chips
Preheat the oven to 350F/180C (160C Fan) and lightly grease 2 half-dozen doughnut pans. Set them aside.
1. In a large mixing bowl, stir together the muffin mix, the egg, the water, the coconut oil and the banana until very well combined. Stir in coconut flour. Allow to sit for about 1 minute, which allows the coconut flour to absorb some of the liquid.
2. Fold in chocolate chips.
3. Divide the batter into the 12 compartments of the prepared doughnut pans (see note). Each compartment should be about 2/3 full.
4. Bake for 18-20 minutes until the doughnuts are risen and slightly golden around the edges. Baking times may vary by appliance. Cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
5. While the doughnuts are baking, make the frosting: In a small food processor, process the coconut sugar for about a minute, until it resembles a fine powder. You are essentially making less-processed powdered sugar. Add the peanut butter, salt and coconut oil to the blender and process until smooth, making sure to scrape the bottom and sides of the bowl periodically to ensure everything is evenly mixed.
6. When you are ready to assemble the doughnuts, melt the remaining chocolate chips in a heatproof bowl in the microwave in 30-second increments, stirring in between, until smooth. Apply frosting to each cooled doughnut, decorate with sprinkles and them drizzle the melted chocolate on top (see note).
1. The easiest (and least messy) way to fill the doughnut pan and to apply the chocolate garnish to the doughnuts is with a DIY pastry bag: Transfer all of the batter/chocolate into a large zip-top bag, snip off one corner of the bag, twist the excess plastic into a handle, and use the bag to carefully pipe batter in to each compartment or chocolate onto the top of each doughnut.
2. Storage Note: It is best to keep these in the fridge to prevent the frosting from softening too much. If you need the frosting to stand up to room temperature better, add coconut flour, 1 tsp at a time, waiting about a minute between each addition, until the frosting reaches the desired consistency.
3. Yield: 12 doughnuts