Ingredients
For the Donuts
- 2 cups (240g) white whole wheat flour or gluten-free flour (measured like this)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ½ tsp salt
- ½ tbsp (7g) coconut oil or unsalted butter, melted
- 2 tsp vanilla flavoring
- 1 ½ tsp liquid stevia
- 1 cup (260g) mashed banana (about 2 large ripe bananas)
- ¾ cup (180mL) unsweetened cashew milk
For the Glaze
- ¼ cup (20g) unsweetened cocoa powder (measured like this)
- 3 ½ tbsp (52mL) unsweetened cashew milk
- ½ tsp vanilla flavoring
- scant ¼ tsp liquid stevia (or adjusted to taste)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat 28 mini donut cups with nonstick cooking spray to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the melted coconut oil (or butter), vanilla flavoring, and liquid stevia until smooth. Stir in the mashed bananas to the wet mixture until fully incorporated.
- Combine Dry and Wet Ingredients: Alternate adding the flour mixture and unsweetened cashew milk to the wet ingredients, beginning and ending with the flour mixture. For best texture, add the flour in four equal parts, stirring gently just until combined after each addition. Avoid overmixing to keep the donuts tender.
- Pipe Batter into Donut Cups: Transfer the batter into a large zip-top plastic bag, then cut off one corner to create a makeshift piping bag. Carefully pipe the batter evenly into each of the prepared mini donut cups.
- Bake Donuts: Bake in the preheated oven for 12 to 15 minutes, or until the tops of the donuts are firm to the touch and a toothpick inserted comes out clean.
- Cool Donuts: Allow the donuts to cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely to room temperature.
- Prepare Chocolate Glaze: Just before serving, whisk together the unsweetened cocoa powder, unsweetened cashew milk, vanilla flavoring, and liquid stevia in a small bowl until smooth and glossy.
- Glaze Donuts: Dip each cooled donut into the chocolate glaze, coating the top generously. Place the glazed donuts back on the wire racks or a plate to let the glaze set before serving.
Notes
- For best flavor and moisture, use ripe bananas that are soft with brown spots.
- You can substitute white whole wheat flour with a gluten-free flour blend for a gluten-free option.
- Liquid stevia can be adjusted to taste depending on your preferred sweetness.
- Ensure not to overmix the batter to avoid dense donuts.
- Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
