Make doughnuts

1. Preheat oven to 425-degrees F. Have two mini doughnut pans ready. (If using coconut sugar, batter will be darker and stickier; you may want to lightly spray pans with oil.) This recipe makes ~24 mini doughnuts.
2. In the bowl of a food processor, process the banana, yogurt, vanilla extract, and maple sugar until smooth.
3. In a large bowl, whisk together the flours, dry tea, baking powder, and vanilla powder. Add the wet ingredients and stir until thoroughly moistened. Scrape the mixture into a pastry bag (see Notes) and pipe batter into doughnut tins. Fill them only about halfway – they’ll puff up nicely.
4. Bake for 8-10 minutes. Remove and let sit in pans for a couple of minutes before removing gently and letting them cool completely on a wire rack.

Make chocolate coating

1. In a double boiler, slowly melt the chocolate and the sunflower butter. When melted, stir in the stevia powder to taste.
2. Dip the tops of the doughnuts in the chocolate, swirling to coat, or drizzle to get stripes. Place the doughnuts on a wire rack and let the chocolate set.