For the donuts:
3/4 c plant based milk (I used soy)
1 tbs orange juice
2 c ap flour
3/4 c granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 medium over ripe banana
2 tbs coconut oil, melted
For the glaze:
2 c powdered sugar
1 tsp ground cinnamon
2-3 tbs plant based milk (might need more or less depending on your desired consistency, I used 3)
Preheat oven to 425 degrees F. Grease the wells of a donut pan.
In the bowl of a stand mixer, combine dairy free milk, sugar, orange juice, and banana and mix until combined. Add all remaining ingredients and mix until combined.
Fill each donut well about 2/3 of the way full.
Bake approx 8-12 minutes, checking the donuts. They should spring back when you touch them and a toothpick inserted should come out clean. Let cool in pan for about 10 minutes before carefully removing and setting on a wire rack to cool completely.
Make the glaze - combine all ingredients for the glaze and mix in a large bowl until smooth.
Take cool donut, and turn upside down dipping into glaze and set back on rack to dry. I dipped mine twice.
Let glaze dry for approximate 30 minutes.
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