|ISOPURE® ZERO/LOW CARB - Banana Cream||1 ½ scoops (45g)|
|All purpose flour||½ cup (60g)|
|Baking powder||¾ tsp.|
|Pinch of salt|
|Light butter (or coconut oil/regular butter)||2 tbsp.|
|Ripe banana, mashed||1 large (140g)|
|Sugar free granular sweetener (I used Swerve)*||2 tbsp. (30g)|
|Vanilla extract||½ tsp.|
|Fresh blueberries||½ cup|
|Optional PB Banana Sauce :|
|Peanut butter (melted)||2 tbsp|
|ISOPURE® ZERO/LOW CARB - Banana Cream||½ scoop (15g)|
|Almond milk (or milk of choice)||2 tbsp|
Preheat oven to 350F. Spray a 6-spot donut pan with nonstick cooking spray.
Add flour, protein powder, baking powder, salt and cinnamon to a large bowl. Whisk until combined.
In a separate bowl, add egg, light butter, mashed banana, granular sweetener and vanilla extract. Whisk until smooth.
Add wet ingredients to dry and gently stir together until a smooth batter forms. Fold in blueberries.
Pour batter into a ziploc or piping bag. Cut the end off and pipe donut batter into each of the prepared spots in the donut pan.
Bake at 350F for 8 minutes. Be careful not to overbake or they will dry out easily. Let completely cool and enjoy!
*Light butter is 4g of fat per tablespoon. It can be found near the butter. Alternatively, coconut oil or regular butter can be used.
** Any sweetener which measures 1:1 with sugar can be used. I used swerve, which is sugar free and has no glycemic impact. It can be found in the baking aisle.
Makes 6 servinga.