I absolutely love eating a meal with friends, especially at home. There is something special about hanging out in the kitchen, gathering around the table, and enjoying a home cooked meal. Yesterday I was quite happy having the house full of friends for Easter brunch. We crammed nine people around my kitchen table, and there was barely room for all the food we enjoyed.
I made chocolate chip pancakes, Alex made the worlds biggest omelette, Brittany made a delicious fruit salad, Leslie made amazing strawberry muffins, and there was plenty of Prosecco and orange juice.
Anyways, while we’re on the subject of brunch… I have a recipe I’ve been meaning to share for a while, but I keep forgetting to post it, so finally, here is the newest donut recipe I cooked up. Don’t worry, if you don’t have a donut maker or donut pan, you can make these into mini muffins. Healthy brunch options anyone?
Gluten Free Protein Donuts
- 1/2 banana
- 1 egg
- 2 tbsp coconut flour
- 2 tbsp almond milk
- 1 tbsp peanut butter (optional but delicious)
Mix all ingredients in a small bowl. Spray a donut plan or mini muffin pan with olive oil. I used my donut maker, so it only took about 3 minutes to cook these. If you’re making them in the oven, preheat it to 350, and cook for 7-9 minutes, or until they start to brown on top. (This might vary slightly depending on your oven.) Pop them out of the oven, let cool, and enjoy!
Looking for more brunch recipes? Here are some old favorites:
- Apple Cinnamon Protein Muffins
- Avocado Egg Cups (Gluten Free)
- Banana Bread Protein Pancakes
- Cinnamon Sugar Doughnuts (Vegan)
- Trail Mix Breakfast Cookies (Vegan)
- Vegetable Frittatas (Gluten Free)