Banana Walnut Breakfast Doughnuts

Ingredients

• FOR THE DOUGHNUTS:
• Coconut Oil Or Butter, For Greasing Pan
• ¾ cups Light Brown Sugar, Packed
• 1-½ cup All-purpose Flour
• ½ teaspoons Baking Soda
• ¼ teaspoons Baking Powder
• ½ teaspoons Kosher Salt
• ¼ teaspoons Cinnamon
• ¼ teaspoons Nutmeg, Freshly Grated
• 2 whole Ripe Bananas
• ½ cups Unsweetened Applesauce
• 1 whole Egg
• ½ Tablespoons Real Vanilla Extract
• FOR THE GLAZE:
• ¼ cups Walnuts, Chopped
• 3 ounces, weight Cream Cheese, Softened
• 3 Tablespoons Powdered Sugar
• ¼ teaspoons Real Vanilla Extract
• 2 Tablespoons Whole Milk

Preparation Instructions

Preheat your oven to 325ºF and grease your doughnut pan with coconut oil or butter.

In a large bowl; add the light brown sugar and sift in the flour, baking soda and powder, salt, cinnamon and nutmeg. Set aside.

In a medium bowl, roughly mash up the bananas, leaving them pretty chunky. Add in the applesauce, egg and vanilla. Stir until all the ingredients are incorporated.

Add the wet ingredients to the dry and mix until combined. Spoon batter into prepared doughnut pan and fill up 3/4 full. Bake in the preheated 325ºF oven for 17-20 minutes or until the edges start to pull away from the pan and the doughnuts bounce back when gently pressed. (I’d stick closer to the 17-minute mark.)

While the doughnuts cool, prepare the glaze. Chop up the walnuts. Combine the cream cheese, powdered sugar and vanilla; stir. Pour in whole milk while whisking until desired consistency. Dunk doughnuts into the glaze and set on a wire rack. Sprinkle with chopped walnuts and serve!