fit-inspiration:

Banana Breakfast Doughnuts

(can be fat-free)

• 2 cups spelt flour (or white, or Arrowhead Mills gf works)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 tsp baking powder
• 3/4 tsp salt
• 1/4 cup oil, plus 2 T milk of choice (If you prefer fat-free doughnuts, omit oil and increase milk to 1/3 cup.)
• 1 and 1/2 tsp pure vanilla extract
• 1/2 cup agave or maple syrup
• 1 and 1/2 T lemon juice
• 1 stevia packet (or 1 T more agave or other sweetener)
• 2 c tightly-packed, mashed banana (measured after mashing)
• optional: chocolate chips, walnuts, or shredded coconut

Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) If you have a doughnut pan, grease and pour in batter. If you don’t have a doughnut pan, you can make this recipe into muffins by using a muffin pan. Cook 30-35 minutes, or less if using a mini doughnut pan. I think the recipe yields about 14 doughnuts. I made 6 big doughnuts, two muffins, and quite a few mini doughnuts, because my doughnut pan wasn’t big enough for all the batter!

Per doughnut:

(The nutrition facts are for big doughnuts, not mini ones.)

• Calories: 110 (or 140 with oil)
• Fat: 0 grams (or 4 grams with oil)
• Cholesterol: 0 mg
• Carbohydrates: 25 grams
• Protein: 3 grams
• Fiber: 3 grams