Baked Banana Donut Holes

• 分量: 24 servings
• 調理時間: 10 minutes
• 総時間: 25 minutes

材料

1 1/2 cups Self-Rising Flour (note 1)

1/4 cup Light Olive Oil (note 2)

1 1/3 cups Mashed Banana (note 3)

1/2 cup Unrefined Cane Sugar

2 teaspoons Cinnamon

3 tablespoons Light Olive Oil (in a spray bottle)

手順

Preheat the oven to 350°F (180°C). Oil generously two 12-hole mini muffin pans with cooking oil.

In a mixing bowl, mash the ripe bananas, pack them in a measuring cup to get the exact amount. If you mash too much banana, freeze it, and use it in a smoothie later.

Add olive oil and self-rising flour, and use a rubber spatula to stir and form a sticky banana muffin batter.

Use a small cookie dough scoop to fill each muffin hole up to 3/4 their level.

Bake the donut holes for 20-22 minutes at 350°F (180°C) until golden brown and a toothpick inserted in the center comes out clean.

In a small bowl, prepare the cinnamon sugar: stir sugar and cinnamon. Set aside.

Flip the pan upside down on a cooling rack and let them cool for a few minutes.

Meanwhile, place the olive oil in a oil spray bottle, (or use a pastry brush).

Spray oil all over the mini muffin, or use a pastry brush to lightly brush each mini muffin and immediately roll it into the cinnamon sugar.

They will look like mini banana muffins coated with cinnamon sugar but taste like donut holes.

栄養

• サービングサイズ: 1 donut hole (recipe mak
• カロリー: 139.6 kcal
• 脂肪総量: 6.3 g
• 飽和脂肪: 2.8 g
• 不飽和脂肪: 3.1 g
• トランス脂肪: 0.02 g
• ナトリウム: 2.5 mg
• 炭水化物総量: 20 g
• 食物繊維: 0.9 g
• 糖質総量: 10.3 g
• タンパク質: 1.7 g