Banana Donuts Recipe

June Pagan’s Dairy-Free, Egg-Free Chocolate Chip Banana Donuts
A great breakfast or snack, Chocolate Chip Banana Donuts provide a tasty alternative to the fried original. Functional ingredients are hidden away in this very satisfying treat: extra virgin olive oil, Vitamin E, chlorophyll, and polyphenols. Flax meal adds a plant based Omega 3 Fatty Acid boost that helps with brain power!
Yield: 8-10 Medium Donuts
2 Ripe Bananas, mashed
1/3 Cup Organic Cane Sugar or Coconut Sugar
2 Tablespoons of Flax meal soaked in 2 Tablespoons Water
3 Tablespoons Extra Virgin Olive Oil (I used California Nuvo Meyer Lemon Olive Oil)
½ teaspoon Real Vanilla Extract
1 Cup Unbleached Organic All Purpose Wheat Flour, or ¾ Cup Wheat and ¼ Cup Buckwheat
½ teaspoon Baking Soda
¼ teaspoon Baking Powder
½ Cups Mini Chocolate Chips or Chopped 70% Dark Chocolate

Preheat oven to 350 Degrees. Prepare donut molds by spraying with baking release. If you don’t have a donut pan you can use a muffin pan.
1. Mix wet ingredients and blend well. Put aside.
2. Mix dry ingredients, except for chocolate chips.
3. Combine wet and dry ingredients. Fold in chocolate chips.
4. Fill the donut old halfway. Place in 350 oven for approximately 15-20 minutes until the donut springs back when touched.
5. Best served with a dairy-free chocolate sauce made by melting 70% chocolate with a little dairy-free milk in a double boiler or small pan over a low flame - until smooth.
* It's important to mill your own flaxseed before consuming, as needed, to avoid rancidity; a coffee grinder is an inexpensive tool for grinding the seeds. If you want the kids to cut down on wheat intake, replace ¼ cup of the organic flour with buckwheat flour.