Choco peanut donuts / cupcakes
What do you need:
2 ripe bananas (finely sliced),
juice of ½ lemon,
100 grams of dark chocolate (coarsely chopped),
90 ml coconut oil,
175 ml of vegetable milk,
1 teaspoon apple cider vinegar,
225 grams of spelled flour,
15 grams of tartar baking powder,
pinch of Himalayan salt,
1 teaspoon cinnamon,
2 tbsp peanut butter
50 grams of raw cocoa.
This is how you make these donuts:
Preheat the oven to 180 degrees and prepare the cupcake holders or grease the donut form and dust with some flour.
Put all the dry ingredients (except the raw cacao) in a bowl and stir well.
All wet ingredients are put together in a separate bowl. Mix well together.
Add the wet mixture to the flour and mix gently but quickly.
Pour half of the batter into a clean bowl and add the raw cocoa into one of the bowls. Stir well.
Fill the donut molds or cupcake holders with the batter. You can work alternately. Vanilla / chocolate or fill half with vanilla and then with the chocolate.
Put it in the oven for about 20-25 minutes.
Keep the donuts / cupcake in a drum that can close well. Freezing is also possible.