Cinnamon Date Pecan Donuts with Vanilla Icing

Preheat oven to 350ºF and lightly grease a donut pan.

In a large mixing bowl, whisk egg, mashed banana, and honey. Slowly pour in coffee and almond milk while mixing on low speed. Add coconut oil and vanilla extract and mix 1–2 more minutes, or until a few air bubbles appear (it should be frothy).

Stir in oat flour, baking powder, spices, chopped pecans and dates until combined. Portion dough into donut pan, filling each cavity about 3/4 full. Bake for 20–22 minutes, or until golden brown and a toothpick comes out clean. Cool completely before removing.

While donuts cool, prepare icing by whisking Greek yogurt, almond milk, honey, and vanilla until smooth. When ready, drizzle icing over the top of each donut (more or less as preferred) and top with crushed pecans.

Serve immediately and store leftovers in an airtight container in the fridge for 1–2 weeks. You will have extra icing, so drizzle more on each time you serve or save it for another batch. Enjoy!