Healthy Banana Doughnuts with Chocolate Chips
When you're craving doughnuts, with a nod to health, these "healthy-ish" gluten-free, vegan Baked Banana Doughnuts are easy to make and definitely fit the bill!
Servings: 8
Calories: 218kcal
Ingredients
- Cooking spray neutral tasting (i.e., avocado oil)
- 2 large bananas ripe
- 1/3 cup organic soy milk
- 3 tablespoons expeller pressed high oleic sunflower oil
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup gluten free flour blend
- 2 tablespoons coconut flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup bittersweet chocolate chips
- Swerve powder sugar optional
- Water optional
Instructions
- Mash bananas with a potato masher or fork in a mixing bowl.
- Add milk, oil, maple syrup, and vanilla extract to mashed bananas. Combine well with a spoon, fork, or hand mixer.
- Add flours, baking powder, cinnamon, and salt to wet ingredients. Combine well with a spoon, fork, or hand mixer.
- Stir chocolate chips into banana doughnut mixture.
- Grease a doughnut pan with cooking spray. Carefully spoon batter into pan. bake in
- Preheat oven to 350 degrees F.
Notes
Ingredient Notes & Swaps
- Use any plant-based milk or dairy milk if desired.
- Swap sunflower oil with coconut oil (adds saturated fat), macadamia oil, or any vegetable oil of choice.
- For a lower sugar doughnut, use Lakanto Monkfruit sweetener or Swerve sweetener.
- Use any gluten-free flour blend. Don't have coconut flour? Add extra all-purpose GF flour.
- Cardamom or ginger can be used in place of cinnamon.
- Try Lakanto Sugar Free Chocolate Chips or swap chocolate chips with nuts or blueberries.
- My doughnuts were a little undercooked (but tasty!). If you prefer a more well-cooked doughnut, cover them with aluminum foil after 15 minutes so they don’t get too brown and continue baking as needed.
- I used all-purpose gluten-free flour with xanthan gum, which gave my banana doughnuts a bit of a chewy texture. If you prefer a cakier doughnut texture, use GF flour without xanthan gum.
- Most doughnut pans, like my Wilton Doughnut Pan, can make 6 doughnuts. This recipe makes 8-9 doughnuts, so use two pans, or bake the extra batter in oven-proof baking cups as I did.
Nutrition
Serving: 1doughnut | Calories: 218kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 334mg | Fiber: 4g | Sugar: 13g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 1mg