Do you remember those Strawberry-Lemon Donuts (3pt on Weightwatchers) I made back in July? If you don’t, they are a must must check out and make for yourself. I promise you, your kids and your friends will not be disappointed!
Well, fast forward to the winter and I am still on WW and wait for it… 19lbs down. Very proud of myself. Let’s hope when I come out of all this stay at home and not seeing another human being except from the shoulders up on zoom, I am still managing to keep the weight off.
I continue to eat what I want and drink wine, which I will never give up. Oh and I do this thing called exercise, which apparently I completed removed from my vocabulary! I just do it all in moderation and portion control. This brings me to my little obsession with donuts.
My dear friend and Sunday baking pal, Stacey and I have made spaghetti donuts – no kidding. Will share this recipe soon as it is a fun one if you have kids. This post is staying on the sweet side of donuts with a Drizzly Me Skinny recipe for Chocolate Banana Donuts, just 2 points WW Purple Plan.
While I loved these, the Strawberry ones are still my fave and these ones are Stacey’s.
I made these awesome donuts again with my friend’s fabulous daughter, Maggie.
Chocolate-Banana Donuts
Equipment
- Donut baking pan
Ingredients
- 4 sprays Cooking spray
- 1 Egg
- 1 tbsp Sugar
- 1 medium Mashed banana
- 1/4 cup Low-fat milk
- 1 tsp Vanilla
- 1/3 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 2.5 tbsps Dark chocolate chips
- 1 tsp Powdered sugar
Instructions
- Preheat oven to 350F and spray a 6 hole donut pan with some cooking spray.
- In a bowl whisk the egg and stir in the sugar, mashed banana, milk and vanilla.
- Stir in flour, baking powder and cocoa powder then fold in chocolate chips.
- Divide batter into the 6 donut holes, they should be filled to the top.
- Bake for 16-18 minutes or until baked through, let cool then gently remove from donut pan.
- When cool, sprinkle with crumbled freeze-dried berries; dust with powdered sugar
