1 1/2Tbsp(21 g) grass-fed butter, ghee, or coconut oil, melted
1tspapple cider vinegar
Chocolate Frosting
1/2cuppowdered coconut sugar
1/2cupcocoa powder
1cupfull-fat coconut milkchilled
crushed almonds for garnishoptional
Instructions
Banana Bread Doughnuts
Preheat oven to 350ºF/177ºC.
Grease doughnut pan really well with butter or coconut oil.
Mix dry ingredients together in a medium-sized bowl.
Mix wet ingredients together in a small bowl, excluding the egg whites.
Incorporate wet ingredients into dry ingredients with a whisk. Whisk until well combined.
Beat egg whites using a stand mixer or hand mixer until stiff peaks form.
Gently fold the beaten egg whites into the batter using a spatula.
Spoon the batter into the greased doughnut pan. I just use a regular table spoon for this. Make sure not to fill them up too much. Even out the batter with the back of the spoon.
Bake for 12-13 minutes or until a toothpick comes out clean.
Let the doughnuts cool in the pan for about 10 minutes.
Use a butter knife to carefully separate the doughnuts from the pan. These tend to stick a little, but if you work carefully, they should all come out intact. I like to work the knife around the edge and then under the bottom in a circle.
Let the doughnuts cool on a cooling rack.
Chocolate Frosting
In a medium-sized mixing bowl, sift together powdered coconut sugar and cocoa powder.
Add in coconut milk and whisk until smooth.
Once the doughnuts are completely cool, dip them into the frosting, swirl, and gently remove to get a coating of chocolate frosting. Make sure to dip them with the rounded side down.