Gluten-Free Hummingbird Donuts
A gluten-free donut inspired by the southern recipe for Hummingbird Cake.
Ingredients
- 1 ½ cup gluten-free flour blend (1 to 1)
- ⅔ cup Swerve granular sweetener
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 1 ripe banana
- ½ cup light olive oil
- ½ cup crushed pineapple( no need to drain)
- 2 large eggs
- ½ cup raw pecans, chopped
- 1 tsp cinnamon
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350 degrees.
- Spray 2 donut pans with non-stick cooking spray.
- In a stand mixer add the banana and crushed pineapple and mix on medium until smooth.
- Add eggs and oil and mix well again.
- In a small bowl add the rest of the ingredients and whisk.
- Add dry ingredients to wet and beat on low/ medium until batter is smooth.
- Grab a piping bag and fill 3/4 full with batter. Cut a 1/2 inch opening in bag.
- Squeeze batter and fill each donut cavity.
- Place in oven and bake for 11-15 minutes.
- Remove from oven and cool for a few minutes before transferring donuts to a cooling rack.
- Allow donuts to cool before frosting.
- If you have batter left over, wipe out a donut pan. Grease and repeat filling instructions.
- Enjoy!
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