Pumpkin Spice Donuts with Green Banana Flour
Woolworths challenged me to get creative with their Macro Green Banana Flour, so I’ve created these delicious PUMPKIN SPICE DONUTS – naturally!!!
This flour has a lovely story to it too – it’s one of the most sustainable flour choices out there, because it utilises the green bananas (hence the name!) that can’t go to market to be sold and may otherwise end up in the compost.
PLUS green banana flour is a resistant starch, which is great for gut health when eaten as part of a healthy balanced diet. Clever isn’t it?
Nice to know you’re doing something good for the environment whilst enjoying a delicious and nourishing treat all in one!
You can find the recipe for these beauties below and Macro Green Banana Flour at @woolworths_au
+This is a sponsored post all thoughts and opinions expressed are the authors own.
PUMPKIN SPICE DONUTS
Makes 8 small donuts
Gluten free : Dairy Free : Vegetarian
1/2 cup (125g) pureed pumpkin
3/4 cup plant based milk
1 free range egg
2 tablespoons coconut sugar
1/2 cup Woolworths Macro Green Banana Flour
1 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Tahini Honey Frosting (optional):
1 1/2 tablespoons tahini
2 teaspoons honey
1/4 teaspoon ground turmeric (optional but great for colour)
Additional plant based milk
2-3 tablespoons finely chopped walnuts
Heat oven to 180C and grease 6 donut moulds or alternatively use 6 x 1/2 cup muffin tins. Place pumpkin, milk, egg and coconut sugar in a food processor and blitz until smooth, then add Macro Green Banana Flour, baking powder, bicarb soda, cinnamon, nutmeg and ginger and blitz again until creamy. Pour between the donut moulds and place in oven to bake for 10 minutes. Cool then transfer donuts to a wire rack. Whisk together tahini, honey and turmeric in a bowl, add a splash of plant based milk to loosen the mix and make it spreadable. Ice each donut evenly then top with walnuts if desired.