For the donut holes:
2 medium sized overly ripe bananas
2 scoops of Bowmar Nutrition Protein Cinnamon Roll
1/2 cup of almond flour
1 tsp of baking powder
1 tsp of baking soda
1/2 tsp vanilla
1 tsp of cinnamon
For the glaze coating:
90g of Ghirardelli white chocolate melting wafers
1 tbsp of coconut oil
1/2 tsp of cinnamon
1/2 tsp of stevia
Serving Size: 15
Preheat oven to 350 degrees. In a large mixing bowl, mash up the bananas until there are minimal lumps. Next, add in the remaining ingredients for the donut holes and mix until smooth. Thoroughly grease 3 mini bread loaf pans and pour the batter evenly into each. Bake for 18 minutes.
Once they’re baked, allow them to cool completely. Next, pop them out of the pans and into a large bowl. Use your hands to crumble up the loaves as much as possible. Line a cookie sheet with parchment paper. Begin forming the crumbled up bread into 15 balls and place onto the parchment paper. Place in the freezer for about an hour.
Combine the cinnamon and stevia for the topping in a small bowl and place off to the size for now. Begin melting the coconut oil and melting wafers on the stovetop according to the instructions of the wafers. Once it is fully melted, roll each donut hole into the mixture and place onto a clean sheet of parchment paper. Immediately sprinkle with the cinnamon and stevia. Let them cool completely before digging in. Refrigerate leftovers.
From the kitchen of: Delaney Weirich