Browned Butter Banana Bread Doughnuts

This is a really old muffin recipe for me, but still a favorite. (It is modified from the Nana Nut Muffin in my e-book) This morning, I added some zip by swapping out the oil with browned butter and whipping up a delicious browned butter glaze. Oh my! I loved these as mini doughnuts, but they would still make great muffins too. If you like the amazing flavor of browned butter, you should try these.

One thing I love about these is the light texture. They baked up beautifully in my mini doughnut appliance.They are also great if you happen to be out of almond flour or coconut flour, the usual standby baked good base. The dry ingredients here are golden flax meal and protein powder.

Browned Butter Banana Bread Doughnuts

1/2 cup golden flax meal
1/3 cup vanilla protein powder
1 tsp baking powder
2 tbsp butter
1/4 cup water
1 egg
1 1/2 tsp banana flavoring
stevia or sweetener equivalent to 1/3 cup sugar
3 tbsp chopped walnuts
Glaze:
2 tbsp butter
2 tbsp powdered erythritol
1/8 tsp banana flavoring

In a small bowl, combine flax meal, protein powder and baking powder. In a small sauce pan, heat butter until melted. Continue to stir the butter on the stove until it turns golden brown, being careful not to burn it. Add the butter to the dry ingredients, but do not stir. Add water, egg, banana flavoring and sweetener. Stir well. Stir in nuts.

Spray a mini doughnut appliance or mini doughnut pan with cooking spray. Fill the cavities to slightly rounded tops. In the machine, bake for 4 minutes. In the oven, bake for 12-15.

To make glaze, melt 1 tbsp butter in the saucepan. Watch it closely until it is browned. Add the remaining tbsp butter to a small bowl. When butter is browned, add the browned butter to the bowl. Stir the butters together. Stir in powdered erythritol one tbsp at a time. Stir in the banana flavoring. Spoon the glaze over each doughnut. Garnish with finely chopped walnuts if desired. Makes 12-14 mini doughnuts. Carb and calorie count vary with the type of protein powder used. Flax meal is counted as 0 carbs due to the high fiber content. These are very low carb.

Use whatever sweeteners you prefer with this recipe. The doughnuts will are great with stevia, but I have made the muffins with liquid sucralose too. The glaze, however does need a powdered sweetener. I used Swerve and it did great. You might prefer another brand or product, so play around with it. The glaze stays a little wet. It might just be because it is so hot here today. Maybe if it got cooler, the butter would firm up. Don't know if these will last 'til then.


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