Remember this post where I talked about having an ice cream maker, panini press, juicer…ect? Yeah, I have donut pans too. Have you seen the movie Crazy Stupid Love? Remember when Ryan Gosling talks about having useless, as seen on tv products? That always reminds me of myself. But not in an embarrassing way. Instead I think “I want scissors sharp enough to cut a penny and a massage chair sounds cool too”.
But back to the donuts. Contrary to what it may seem like, these donut pans have actually gotten good use. This recipe comes from this banana bread recipe by Nancy Clark which is my absolute favorite banana bread recipe ever. I just modified it a little bit to include honey…and cinnamon and nutmeg. I put cinnamon and nutmeg in everything because my mom always does. Growing up I thought cinnamon and nutmeg were staple ingredients like eggs and flour. And I guess I still do.
I’ve been watching these bad boys get riper and riper everyday and I decided today was the day I would turn them into some baked goodness.
So I mashed them all with a fork until they looked like this.
Then I added the egg whites, canola oil, milk, honey, baking soda, baking powder,salt, cinnamon, and nutmeg.
Then I added the flour and gently mixed it in.
I baked them at 350 and found that 17 minutes was the perfect amount of time for my oven.
This recipe makes a ton of batter so I actually ended up making 12 donuts and 12 muffins. If you make muffins, just remember to adjust the time. I found that 25 minutes worked well for these muffins.
So there you have it. Healthy, delicious, and super moist baked banana donuts, with a side of muffins.
Baked Honey Whole Wheat Banana Muffins
6 large well-ripened bananas
4 egg whites
4 tablespoons canola oil
2/3 cup milk
3/4 cup honey
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
3 cups whole wheat flour
Preheat the oven to 350. Mash the bananas with a fork. Add egg whites, oil, milk, honey, salt, baking soda, baking powder, cinnamon, and nutmeg and mix well. Gently mix in the flour. Pour into prepared donut pans and bake for 15 – 20 minutes. Let cool for a few minutes then transfer to a cooling rack.