ingredients:

• 1 + 2/3 c. gluten free 1:1 flour

• 1 tsp. baking soda

• 1 tsp. cinnamon

• 2 bananas, mashed

• 2 eggs

• 1/2 c. coconut or olive oil

• 2/3 c. sugar of choice (granulated, coconut, maple syrup, honey)

• 1 tsp. vanilla extract

• pinch of pink salt

• 2 tbsp. butter, melted

• 1 tbsp. granulated sugar + 1 tsp. cinnamon

• 1 tbsp. powdered sugar

directions:

preheat oven to 375. combine wet ingredients in one bowl, dry in another - then slowly mix together. spray a 24 cup mini muffin tray with oil of choice & pour in 1 tbsp. of batter into each cup. bake for 15-18 minutes, or until golden brown on top. remove from oven & let cool.

set up an assembly line of bowls - one with the melted butter, one with the cinnamon sugar mixture, one with the powdered sugar. for cinnamon sugar topping, dip your “donut holes” into butter then cinnamon sugar; for powdered sugar topping, just dip in powdered sugar. best enjoyed with an iced coffee or glass of cold almond milk!