Baked Banana Donut Holes

• servings: 24 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

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)

Directions

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.

Nutrition

• Serving Size: 1 donut hole (recipe mak
• Calories: 139.6 kcal
• Total Fat: 6.3 g
• Saturated Fat: 2.8 g
• Unsaturated Fat: 3.1 g
• Trans Fat: 0.02 g
• Sodium: 2.5 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 0.9 g
• Total Sugars: 10.3 g
• Protein: 1.7 g