Easy Vegan Doughnuts with Lavender Mylk



1 very ripe banana
3/4 cup sugar
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp Creamy Lavender Mylk Base
200ml water
Rice bran oil or canola oil for frying
Icing sugar for serving




  1. In a large bowl, mash banana until smooth. Add sugar and stir to combine.

  2. Add the flour, baking powder, salt, Lavender Mylk Base and water and use a fork to combine, until it comes together (it will be a very wet dough). Set aside for 10 minutes.

  3. Heat at least 5cm of oil in a small pot on low-medium heat, test it is ready by dipping the end of a wooden spoon or chopstick in it, the oil should make small bubbles around the wood.

  4. Once the oil is hot, make a test doughnut. Use two teaspoons to scoop and push the batter into the hot oil (be very careful!) and cook for 2 minutes, then flip and cook a further 2 minutes. Check that the doughnut is cooked all the way through. If it's not cooked but dark on the outside, reduce the temperature and cook a little longer.

  5. Continue with the remaining batter, cooking 4-5 doughnuts at a time. Place cooked doughnuts onto a paper towel to drain excess oil.

  6. Dust doughnuts with icing sugar and serve immediately.


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