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Mini Baked Banana Chocolate Donuts

What better time than Sunday morning to talk about donuts? I actually made these last Sunday before a long bike ride, and I wish I had a few leftover this weekend. This recipe for Mini Baked Banana Chocolate Donuts is easy and includes only a handful of healthy ingredients that you likely already have in your pantry. My mini donuts contain no refined sugar or flour, and are sweetened with pure maple syrup.

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These are also flourless, by using oat flour made from old fashioned oats. I love using oat flour as a substitute! A few weeks ago I posted Flourless Carrot Cake Muffins using oat flour. This method works just as well for donuts.

I used the Wilton Nonstick 12-Cavity Mini Donut Pan to create these donuts that I bought last year. One thing to note is these donuts are small, so working with the batter is messy. To fix this I poured the batter into a Ziploc bag and cut one corner, using it to put the batter in the pan.

I topped the donuts with a healthy “frosting” – made with vanilla yogurt and unsweetened cocoa powder. Plus sprinkles – obviously the best part.

Mini Banana Chocolate Donuts
Yields: 14 donuts

Prep time: 10 minutes
Cook time: 13 minutes
Total time: 23 minutes

Ingredients~
1 cup old fashioned oats {ground into a flour}
1/4 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
1 ripe banana, mashed
1 egg
1/3 cup maple syrup
1/2 cup almond milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

Optional toppings~
2 Tablespoons vanilla yogurt {I used Siggi}
2 teaspoons unsweetened cocoa powder
Sprinkles

How to~
*Preheat oven to 350 degrees.
*Grind old fashioned oats in a food processor until you get a “flour” texture.
*Mix dry ingredients – oat flour, cocoa powder, coconut flakes, baking powder, and salt.
*Mix wet ingredients in a stand mixer – mashed banana, egg, maple syrup, almond milk, and vanilla extract.
*Add dry ingredients to wet ingredients; mix until combined.
*Slowly add batter to a mini donut pan. I poured my batter into a Ziploc bag and cut one corner, to make this easier.
*Bake for 13 minutes.
*Optional toppings: Whisk together vanilla yogurt and unsweetened cocoa powder. Spread onto each donut and top with sprinkles.
*If you add the yogurt “frosting”, keep the leftover donuts refrigerated.

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