Is it doughnuts or donuts? Whatever it is I love them. Powdered, cinnamon sugar, jelly filled, blueberry basil – I love them all. What I don’t love is the sugar hangover that they often give me so they are a treat that I have a few times a year, usually when we bring out of town guests to Blue Star Donuts.
But I have good news! Amazing news! Delicious news!
I have found a doughnut that tastes great, free of refined sugar and you can eat as many as you want without getting that awful sugar hangover. You might even call them healthy or at least healthier plus they are covered in some amazing chocolate that it is Loving Earth’s vegan chocolate bars are free of sugar, dairy, gluten and grain.
Banana Bread Donuts
Inspired by The Little Plantation
Note: I used a scale to weigh my flour, sugar and chocolate chips based on the measurements from the original recipe. Pssst these doughnuts are also gluten free!
Ingredients
FOR THE DONUTS
- 185g gluten-free pastry flour (I used Jovial**)
- ⅔ tsp baking powder
- 75g coconut sugar
- 35g vegan chocolate chips
- 2 Tbsp coconut oil, melted (+ extra for greasing the doughnut tin)
- 1.5 tablespoons ground flax seeds + 4.5 tablespoons water
- 1.5 very ripe bananas, mashed
- 1/3 cup vanilla vegan yogurt
FOR THE TOPPING
- 1 bar Loving Earth Mylk Chocolate chocolate
- Flaked Coconut
Method
- Preheat the oven to 350F. Grease the circles of your doughnut pan with coconut oil and set aside.
- In a large bowl, mix together all the dry ingredients – the flour, baking powder and sugar until nicely combined. Add the chocolate chips and mix in well. Set aside.
- combine the ground flax seeds with the water in a small bowl and let rest for 5 minutes.
- Over a very low heat, melt the coconut oil.
- In a small bowl mix together the melted coconut oil, the mashed bananas, the yogurt and the water/flax seed mixture; stir to combine.
- Add the wet ingredients to the bowl of dry ingredients and mix until just combined.
- Spoon the mixture into a piping bag and pipe circles of dough into the prepared doughnut pan. Spread evenly. Bake for 13 minutes or until golden brown.
- Remove from the oven and allow to cool.
- While the donuts are cooling, prepare the glaze by melting the chocolate in a double boiler or simply a bowl placed over a pan with water that’s been gently brought to the boil. Do not microwave the chocolate or it may burn.
- Once the donuts have cooled down, dip them in the chocolate glaze and top with coconut chips.
I recommend eating these donuts right away or store them in the fridge. If you and/or your family is anything like me and mine these won’t last more than a day anyways.
Now I need to get my hands on some Loving Earth Caramel Chocolate so I can make these Salted Caramel Donuts.
**Found on ThriveMarket.com – receive 25% off your first order via my link.
WHOA – These doughnuts look AMAZING and delicious!! I love making grain-free and dairy-free doughnuts and will have to try this recipe!
Oooh I am saving this for later! I absolutely love donuts and the flavor combo of these sound delicious.
Haha I’m more a fan of Donut Holes then donuts because I only like the sweetness in small quantities but these do look like excellent donuts
These sound delicious! (And I’m asking myself, as much banana bread as I’ve made in life, why I never thought of making banana bread donuts before.) Just for the record, my all-time favorite Portland donut place isn’t in Portland proper at all – it’s in Sandy. Joe’s Donuts. Better than the pink box, or the blue star – forty-plus years and still going strong. (Maple bars from heaven. Seriously.) Totally worth the 30 minute drive.