Mini donuts with bananas and chocolate chips

Ingredients:

• 1.5 cups whole grain pastry flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 3/4 tsp ground cinnamon
• 0.5 tsp salt
• 1 cup mashed ripe bananas (2-3 bananas)
• 0.5 tbsp. low-fat plain yogurt
• 0.5 cups vegetable oil
• 0.5 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 tbsp. semi-sweet chocolate mini granules
• 110 g unsalted butter, melted
• 1/3 cup granulated sugar

Preparation:

1. Preheat oven to 425°F (220°C). Generously spray a mini donut pan with cooking spray.
2. In a large bowl, combine flour, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt. In a separate bowl, combine mashed bananas, yogurt, vegetable oil, brown sugar, eggs, and vanilla extract. Fold the banana mixture into the flour mixture; fold in the chocolate chips.
3. Transfer the dough to a large zip-lock plastic bag and snip off one corner. Pour the dough into the prepared pan, spooning the dough into the wells almost completely. Bake until golden brown, 7-8 minutes. Let cool in the pan for 2-3 minutes, then transfer the doughnuts to a wire rack to cool completely. Let cool, then spray again with cooking spray and repeat with the remaining dough.
   
   You can also bake in a mini muffin tin; bake for 8-10 minutes.
4. Place the melted butter in a shallow bowl. In another shallow bowl, combine the granulated sugar with the remaining 1/4 teaspoon of cinnamon. Dip one side of each donut into the butter, allowing any excess to drip back, then immediately roll in the cinnamon sugar. Store in an airtight container for up to 2 days..