Banana Almond Butter Donuts with Chocolate Glaze (Gluten-Free, Dairy-Free, No Refined Sugar)
These super healthy donuts are a perfect option when you need a dessert that's gluten-free, dairy-free, and without refined sugar, for those on specialized diets. Banana almond butter donuts are the perfect healthy treat!
Servings: 7 -9 donuts depending on size
Ingredients
- DONUTS
- 2 medium ripe bananas about 1 cup, mashed; see notes
- 1 cup of almond butter or peanut butter or sun butter
- 2 eggs
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- 1 teaspoon of apple cider vinegar
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- GLAZE
- 1/2 cup of dark chocolate chips
- 1-2 tablespoons of coconut oil
- Pinch of sea salt flaky is best
Instructions
- Spray your donut pans with non-stick spray or grease with butter (trust me, they will stick otherwise!). Preheat the oven to 350 F.
- In a medium bowl, mash up your bananas and add the nut butter, eggs, vanilla, cinnamon, and salt. Stir together (you can use a hand mixer too, but you don't need it).
- Once the oven is hot, add the apple cider vinegar and baking soda to your mixture and stir together.
Immediately spoon the batter into the donut pans. I basically filled just below or right at the top, and it seemed the right amount. - Bake for 8-12 minutes (they may need a bit more time if the bananas were extra wet). They should feel baked and glossy on top and not squishy or wet-looking, but try not to over-bake (they'll be really dry).
- Remove from the oven and cool for 15-20 minutes, then gently remove from the donut pans. A silicone spatula was the easiest way to do this without damaging the pans.
- In a small bowl (fairly shallow if possible, and with room to dip the donuts by hand), stir together the coconut oil, chocolate chips, and sea salt over low heat or in the microwave.
- Dip the cooled donuts into the glaze and allow to set before serving.
Notes
You can use bananas from right at ripe (yellow just starting to get brown spots) to super ripe (brown skins), but I've found that somewhere in the middle is perfect. If they're super ripe and squishy, they may take a bit longer to bake due to the moisture.
The original recipe (linked above) also has a nut butter glaze option instead of the chocolate, if you'd prefer.