method

1. Mix all dry ingredients in a bowl. In a seperate bowl add coconut oil and maple syrup. Using a hand mixer, cream the coconut oil and maple syrup until pale.
2. Add the the eggs to the dry mix and whisk slightly before stirring them in completely. Then add the maple-coconut mixture and stir until well combined.
3. Break up your ripe bananas and then mix with hand mixer until mushy and fluffy.
4. Fold bananas gently into your almond meal batter. Slowly fold in the almond milk.
5. Scoop 3/4 of a large ice-cream scoop into each well of a donut pan.
6. Bake at 175ºC for 12-14 minutes* or when they spring back to the touch. Let cool.
7. For the glaze, place coconut oil and maple syrup in a small pot and melt and mix on the stove for 1-2 minutes. Remove from heat let cool slightly and then stir in Lucuma Powder.
8. Top the cooled donuts with Lucuma Glaze and some finely chopped, toasted pecans.

*NOTE* If making muffins, increase the baking time to approximately 18-20 minutes. Be careful not to over bake.