Baked Banana Pumpkin Doughnuts - alive magazine

Name: Baked Banana Pumpkin Doughnuts - alive magazine
Ingredients: 1/2 cup (125 mL) mashed ripe banana, about 1 large banana; 1/2 cup (125 mL) pumpkin purée; 2 tsp (10 mL) vanilla extract; 2 Tbsp (30 mL) maple syrup; 1 Tbsp (15 mL) ground flaxseeds; 4 large organic eggs; 1/4 cup + 1 tsp (75 mL) refined coconut oil, melted, divided, plus extra for greasing pans; 1/2 cup (125 mL) buckwheat flour; 1/2 cup (125 mL) spelt flour or whole wheat flour; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) baking powder; 1/2 cup (125 mL) chopped dark chocolate; 1/4 cup (60 mL) toasted pumpkin seeds

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You’d be hard-pressed to find anyone who would turn down a still-warm doughnut, and even fewer who would turn down one of these.

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Ingredients

1/2 cup (125 mL) mashed ripe banana, about 1 large banana
1/2 cup (125 mL) pumpkin purée
2 tsp (10 mL) vanilla extract
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) ground flaxseeds
4 large organic eggs
1/4 cup + 1 tsp (75 mL) refined coconut oil, melted, divided, plus extra for greasing pans
1/2 cup (125 mL) buckwheat flour
1/2 cup (125 mL) spelt flour or whole wheat flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) baking powder
1/2 cup (125 mL) chopped dark chocolate
1/4 cup (60 mL) toasted pumpkin seeds