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These Healthy Banana Doughnuts are so moist, flavorful, and yummy. Think chocolate banana bread, but in doughnut form! The perfect snack or breakfast. They also happen to be gluten-free, grain-free, dairy-free, and refined sugar-free!
Gluten-Free Banana Donuts
Who doesn’t love banana bread? Who doesn’t love doughnuts? Well, this recipe is a cross between the two, and it’s so fun! This Healthy Doughnut Recipe is the ultimate comfort food breakfast but lightened up using a gluten, dairy and grain-free recipe.
It’s also so easy to make: simply whisk together in one bowl, and then bake it up the oven. The chocolate glaze is optional, or you can dust it with powdered sugar or even cinnamon sugar!
Ingredients Needed to Make the Doughnuts
- Ripe Bananas
- Almond Flour
- Coconut Flour
- Eggs
- Coconut Oil
- Maple Syrup
- Vanilla
- Salt
- Baking Powder
Substitutions
Flours: We haven’t tried an alternative for this blend of gluten-free flours. If you wanted to try a substitute out, you will have to experiment.
Coconut Oil: Feel free to swap in another neutral flavor oil or even melted butter.
Maple Syrup: You can swap this out for equal parts honey.
Eggs: We haven’t tried this using an egg substitute, but suspect that flax eggs might work!
How to Make Healthy Banana Doughnuts
You are going to need to start with the doughnut pan here! This recipe is made specifically to fit into a 6 hole doughnut pan. If you are looking to make them into muffins, please check out this Banana Muffin recipe (or alternatively this Banana Bread recipe).
Make sure to grease the doughnut tins very well! Then get started on your batter. For that, it’s a simple 1-bowl situation where you whisk the wet and then add in the dry.
After the batter is mixed together, I suggest you pipe in the batter either using a pastry bag, or a ziploc bag with a piece of the corner snipped off to make a small hole. This ensures your doughnuts bake up evenly.
The doughnuts will bake quickly, in around 15 minutes or so. You’ll know the doughnuts are baked through when a toothpick inserted in the middle comes out clean.
Once the doughnuts are baked, remove them from the pan. I find the best way to do this is to stand the pan up horizontally and gently bang it on the edge, and then tilt the pan forward as the doughnuts fall out.
Glaze and Garnish Options
If you wanted to dip the doughnuts in chocolate, let them cool fully. Melt the chocolate together and careful dip the top half of the doughnut into the chocolate!
Set the doughnut back on the rack and let the chocolate set.
Alternatively, you could eat the doughnuts plan, or dust them with powdered sugar or even brush on some melted butter and dip in cinnamon sugar.
How to Store Them
These doughnuts are best eaten the day that they are made. However, they will keep well at room temperature, loosely covered, for 1 day. Or they can keep for up to 3 days covered in the refrigerator.
If you like this lightened up treat, check out these other recipes:
- Vegan Pumpkin Cheesecake
- Healthy Chocolate Hummus Dip
- Gluten-Free Banana Bread
- Gluten Free Apple Pie Bars
Healthy Banana Doughnuts
Ingredients
For Doughnuts:
- 2 very ripe bananas mashed (about ⅔ cups)
- 2 tablespoon coconut oil or grass-fed butter melted
- 2 eggs
- 2 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1-1/4 cup 125 grams almond flour
- 2 tablespoons 14 grams coconut flour
- 1/8 teaspoon salt
- 1 teaspoon baking powder
For Chocolate Glaze:
- ¼ cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350ºF and grease a 6 hole doughnut pan.
- Whisk together mashed bananas, coconut oil, eggs, maple syrup and vanilla in a large bowl. Add in the almond flour, coconut flour, salt and baking powder and mix together until fully combined.
- Place batter inside of a pastry bag, or a ziploc bag with small hole cut out of the corner of it, and pipe the batter about ¾ of the way up the doughnut pan.
- Bake in the preheated oven for 15 minutes until a toothpick comes out clean. Remove the donuts from the pan and let them cool completely on a baking rack.
- Melt the chocolate and coconut oil together over a double boiler or using your preferred method.
- Carefully dip doughnuts into the melted chocolate, and set back on the cooling rack to set.
- Doughnuts will keep for 3 days, covered in the refrigerator or up to 1 day at room temperature, covered.
A very special friend made these for me, they were sooo yummy! I’m wanting to make these for a gathering. Have you ever made the dough and stored it in the fridge overnight, right in the ziploc, to be made the next day? Just trying to speed up the process 🙂 Thanks!
Can you use honey instead of maple syrup?
We mention it in the substitutions section, but it will be equal parts honey.
AMAZING! These donuts are super delicious. Followed the recipe as written. Thank you for the recipe, Lexi!