It is a truth universally acknowledged, that there is so much homework before break. Every project is due. There are midterms, finals, and on top of that you have family things on the weekends. Plus you’re eating lots of foods that you don’t normally eat which can make you feel sluggish. Don’t freak out because I got you! These tips are what save me when I feel like I have a lot to do. Check out my tips for managing stress AND I’m giving away a free meditation!
Back to school after the holiday break is always rough, but winter classes mean the possibility of snow days. For me, snow days are always about baking (or making pancakes) or both and I wanted to share a healthier version of doughnuts. These are made like muffins, but roll them in cinnamon sugar and yum… doughnuts!
Makes 24 mini donuts holes
1 ½ cups almond flour
pinch of salt
½ tsp baking soda
1 tsp pumpkin pie spice
2 TBS coconut oil
2 TBS honey
2 large eggs
3/4 cup canned pumpkin
1 mashed banana
(I threw a handful of dark chocolate chips in my second batch because I had some to use!)
Mini muffin tin
Cinnamon Sugar (I used coconut sugar) for rolling
Pre-heat the oven to 325 degrees. In a mixing bowl combine almond flour, salt baking soda, and pumpkin pie spice then add the coconut oil, honey, eggs, pumpkin and banana until smooth.
Grease the mini-muffin pan (I used a tiny bit of coconut oil) and spoon in batter.
Bake at 325° for 15-20 minutes or until a tooth pick comes out clean.