Instructions

• Preheat the oven to 350°F (175°C).
• In a large bowl, whisk together 1 1/4 cups whole wheat pastry flour, 1/2 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
• In a separate bowl, whisk the wet ingredients: 2 eggs, 1 cup mashed overripe bananas (about 2 bananas), 2 tablespoons unsweetened applesauce, 1/2 cup maple syrup, and 1 teaspoon vanilla extract until smooth.
• Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
• Spray two 6-count donut pans well with nonstick cooking spray. Transfer the batter to a piping bag or a zip-top bag with the corner snipped off (or use a spoon). Pipe or spoon the batter into each donut well, filling each about three-quarters full.
• Bake the donuts at 350°F for 11 to 13 minutes, until the tops are golden and a toothpick inserted into a donut comes out clean.
• Let the donuts cool in the pans for about 5 minutes, then turn them out onto a wire cooling rack. Allow the donuts to cool completely before glazing.
• (Optional) To make the glaze, place 1/2 cup confectioners’ style erythritol (or powdered sugar), 1 tablespoon milk, and 1/4 teaspoon vanilla extract in a small bowl and stir until smooth.
• Dip the tops of the cooled donuts into the glaze, return to the wire rack, and let the glaze set before serving.