They're packed with whole grains, all natural sugars, and chia power!
They're FIT FOODIE DOUGHNUTS!
I purchased a mini doughnut pan a few months ago while I was at TJ Maxx. It was on super clearance for $3.00. I've been meaning to make a real doughnut recipe, but nothing has really caught my eye (other than all of the drool worth photos Ashley's posted).
On Sunday night, I began my baking fiasco with my mind set on a dense muffin. I wanted to make something that was a hearty snack, filling, and tasty topped with peanut butter (<--- let's face it, this is always a must!). I filled a 6-count muffin pan with about half the batter, realizing that I had made way too much. That's when I had my genius idea...."I'll take the rest of the batter and fill my doughnut pan!"
1. Preheat oven to 375 degrees and line a muffin tin with muffin cups and spray with nonstick cooking spray OR spray a doughnut pan with nonstick cooking spray.
2. In a large bowl, mash banana with a fork until its liquidly. Then, whisk in the egg and mix. Next, add in oatmeal, baking powder, chica seeds, water, and coconut oil, and mix again. Finally add in blueberries and pomegranate seeds and mix.
3. Fill muffin cups or doughnut holes about 3/4 of the way.
4. Bake at 375 for 20-25 minutes
I took a bite out of one of the doughnuts and it reminded me of packman. Nom. Nom. Nom.