Whole Wheat Banana Nut Doughnuts

Preheat oven to 375 F and using sunflower oil, grease two 12-mini doughnut pans.

In a medium bowl, whisk together the first four ingredients (flour through pecans) and set aside.

In a separate bowl, mash the banana and whisk in the milk, oil, egg, and maple syrup. Pour the wet ingredients into the dry mixture and stir until barely combined, less than a minute.

Scoop the batter into a large Ziplock bag and cut a 1/2″ tip off of one corner. Squeeze batter in even circles around the holes of the doughnut pan.

Bake for 8-10 minutes or until doughnut spring backs lightly. Let cool until just warm to the touch.

Combine cinnamon and sugar in a small bowl. Then roll the doughnuts in the mixture. (Do this right before serving.) If you let your doughnuts cool all the way, you can always dunk the doughnut quickly in water and then roll it in the cinnamon/sugar.