recipe; breakfast; donuts; chocolate

May 1, 2016

Mini Baked Chocolate Banana 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 donuts 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, the best part.

Mini Baked Chocolate Banana Donuts

Course Breakfast

Cuisine American

Keyword breakfast, donuts

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 14 donuts

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 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt

Optional Toppings

1/3 cup plain or chocolate yogurt
1/3 cup frosting
2 tbsp sprinkles

Instructions

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 12-13 minutes.
Optional topping: 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.