Ingredients

The following ingredients have 4 Servings
  • 1 Large (7-8oz) Ripe Yellow Plantain
  • 2 TB Unsweetened Non-Dairy Milk
  • 1/4 Cup Arrowroot Starch
  • 1 Tsp Baking Powder
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 10 Drops Vanilla Stevia
  • 1 TB Allergy-Free Rainbow Sprinkles
  • Frosting:
  • 1/4 Cup Vanilla Protein Powder (I used PlantFusion, Vanilla Chai)
  • 1/2 Cup Water
  • Additional Allergy-Free Rainbow Sprinkles To Top

Instruction

  • Preheat the oven to 375°F.
  • In a food processor or blender, add in your plantain (peeled and chopped into large chunks). Blend until smooth.
  • Add the milk, arrowroot, baking powder, vanilla, stevia, and sprinkles to the blended plantain and blend everything together.
  • In a greased doughnut pan, spoon out the mixture into four of the doughnut molds as evenly as possible.
  • Bake the doughnuts for 12-13 minutes. Remove and cool on a wire rack while you prepare the frosting.
  • In a mixing bowl, simply mix the protein powder and water together. Be careful not to add too much liquid, as you want to keep it thick and frosting-like.
  • Once the doughnuts are done and have cooled completely, frost each with the protein mixture and then top with sprinkles.