There are very few things I miss from my pre-paleo days but one is cinnamon donuts, the other is melting moments and trust me I will be working on that one! These donuts are so yummy, I dare you to stop at one. If you are worried about the sugar content leave it out, maybe brush with a little raw honey once baked to get a little sweetness or use some stevia if desired.
I have used Orgran egg replacer (you can purchase at Coles) in this recipe as I have recently developed an intolerance to eggs. This is the ingredients in the egg replacer:
Potato Starch, Tapioca Starch, Raising Agent: Calcium Carbonate. Acidity Regulator: Citric Acid. Vegetable Gum (Stabilizer): Methylcellulose
Not ideal I know, but I have yet to find a substitute. I do not think a flax or chia egg would work the same in this recipe, but I will continue to test it.
You could use one egg if you like instead.
75 grams banana flour
1 ½ tsp. egg replacer (I use the Orgran brand)
1 ½ tsp. gluten free baking powder
¼ tsp. sea salt
1/3 cup coconut sugar
1 tsp. cinnamon (swap for cacao if preferred)
2 tbsp. coconut oil melted
2/3 cup coconut milk (or almond)
½ tsp. vanilla extract
½ tsp. apple cider vinegar
Preheat oven to 180 degrees
Lightly grease a donut pan (6 holes)
Add dry ingredients to TM bowl, mix 5 seconds, speed 5
Add liquid ingredients and mix 5 seconds, speed 5
Mixture should be runny and able to be poured into a pan
Cook for 11 minutes
While still warm, brush with coconut oil and sprinkle with a mixture of cinnamon and sugar of choice, or sprinkle with cacao, or ice if desired!
You could also add sultanas to the mix, but use REVERSE, speed 5 instead.