Mexican Chocolate Doughnuts
[Vegan]

To Make the Doughnuts:

1. Preheat oven to 350° F. Grease a doughnut pan.
2. In a medium bowl, with a hand mixer, blend the banana and sugar until fairly smooth. Add the apple cider vinegar, vanilla, and coffee. Mix until thoroughly combined.
3. In a large bowl, sift together the flour, cocoa, baking soda, salt, cinnamon, and ginger.
4. Add wet ingredients to the dry ingredients, mix until incorporated.
5. Spoon batter into the prepared doughnut pan and fill it to the top. Bake for 15 minutes, or until the doughnuts spring back when lightly pressed. Remove from the oven and let set in pan for 10 min and then remove to a wire rack to cool. Let cool completely before glazing.

To Make the Glaze:

1. In a medium saucepan, mix the chocolate chips and milk. Heat over medium-low heat until melted and smooth.
2. Dip doughnuts into glaze, allow glaze to drip and transfer to the wire rack to set. Decorate doughnuts with sprinkles.