It’s finally here! My very first baked donut recipe. I have always been the type of person that did not like donuts much. When the prize in school was to win a donut party for your classroom, I was always very disappointed. Baked donuts are a completely different ballgame though. Ever since purchasing my first donut pan, I have not been able to stop making donuts. The texture is still light and fluffy but when you bake them and decrease the sugar a bit, they aren’t the sugar bomb that store bought donuts typically are and they are significantly healthier.
This recipe was the solution to an overripe banana that I did not want to waste. It is of course drizzled with chocolate and peanut butter because that just makes everything better. I would suggest eating these donuts within 24 hours of being made because just like some banana bread does, the texture can become a bit off after sitting out too long. These donuts are of course delicious by themselves but if you have some leftovers for the next day, throw one in a yogurt bowl for an extra treat. Now go get your donut pan and start baking!
1 overripe banana
1/4 cup unsweetened apple sauce
1/4 cup melted coconut oil
1 tsp vanilla extract
2 TBSP pure maple syrup
3/4 cup almond milk
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
Chocolate for drizzling
Peanut butter for drizzling
Preheat your oven to 350 degrees.
Mash up your banana into a purée. I find it really easy If you use a mixer.
Combine the banana with the almond milk, apple sauce, vanilla, and maple syrup.
Add the melted coconut oil last when it’s cooled. If a little bit of it solidifies, that’s ok.
Add in the two flours and baking soda and powder and mix until just combined.
Bake for 10 minutes.
Once they have cooled, drizzle with melted chocolate and peanut butter and let set for just a few minutes.