Step 1

Pre-heat oven to 350F and grease a 12-cavity mini donut pan.

Step 2

In a large bowl, whisk together the almond flour, buckwheat flour, protein powder, baking soda, cinnamon and salt.

Step 3

In a separate medium-sized bowl, add the mashed banana, 1/2 cup peanut butter, honey, almond milk and egg, and whisk together until well combined.

Step 4

Add the wet mixture to the dry ingredients and stir until well incorporated. The batter will be thick.

Step 5

Spoon batter into the prepared donut pan and bake for 14-16 minutes, or until a tooth pick inserted into a donut comes out clean.

Step 6

Let donuts cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

Step 7

Add chocolate chips and remaining peanut butter to a small microwave-safe bowl and microwave on high for two 30-second intervals, stirring in between. Once heated, stir until the mixture is smooth.

Step 8

Dip the top of each donut into the chocolate peanut butter glaze and let any excess glaze drip off before returning to the wire rack. Sprinkle on the chopped peanuts.

Step 9

Transfer donuts to an airtight container and refrigerate until chocolate is set. Store in the refrigerator and enjoy within 6-7 days.