Let’s put one thing out there, donuts are delicious. I have a friend who can’t have gluten and if you put her in any hypothetical or imaginary situation, her first response is “I would eat a donut”. I was already working on a healthy baked donut recipe, so I decided to make it gluten free as well. You’ll need a donut pan for this recipe; you can find them at most department stores for less than $10 or on Amazon (affiliate link)
I modeled this donut after these very unhealthy donuts I used to get from a local restaurant/bakery. They had a hint of nutmeg and were covered in nuts, with a little bit of maple. To make these donuts a little healthier, I took a traditional cake donut recipe and made it vegan by swapping out the milk and leaving out the eggs, plus added some extra nutrition with bananas. I recommend cooling the donuts, dipping in glaze, and adding nuts, but they are pretty amazing while still warm from the oven.
Donut Glaze
Author: Kelly Hutchinson
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
2 ripe bananas
¾ c almond milk
1 tsp vanilla extract
¾ c sugar (or sugar substitutes)
2 c oat flour
½ tsp nutmeg
½ tsp cinnamon
½ tsp cornstarch
2 tsp baking powder
½ tsp baking soda
1 tsp salt
Optional: chopped nuts (I recommend a mix of pecans and dry roasted peanuts), glaze
Instructions
Preheat oven to 325°
Mash bananas by hand or mix with a paddle in a stand mixer. Once thoroughly mashed, add almond milk, vanilla, and sugar. Mix until smooth.
Combine dry ingredients (flour through salt).
Add dry to wet and mix until just combined.
Spray a donut pan with nonstick spray and fill 2/3 full with batter. Keep the tops smooth for prettier donuts. If you have only one donut pan, the batter can rest at room temperature until you can bake another batch.
Bake 10-14 minutes.
Turn out onto a cooling rack and cool completely.
Dip in glaze and cover with chopped nuts, or any other toppings you desire. If using nuts or dry sprinkle-y ingredients, I recommend drizzling more glaze on top to secure the toppings.
I like to peel and freeze the bananas and microwave briefly before use– this will help get an entirely smooth banana mixture. If you don’t have oat flour/ don’t want a Gluten Free donut, it can be swapped out for white whole wheat or whole wheat pastry flour, but then leave out the cornstarch.
3.2.1596
Donut Glaze
Author: Kelly Hutchinson
Serves: 24
Ingredients
¼ c almond milk
½ tsp vanilla extract
½ tsp maple extract
2 c powdered sugar
Instructions
Heat the milk and extracts in a small saucepan over medium heat.
Slowly sift in powdered sugar and whisk.
Stir occasionally and heat for a few minutes until very sticky.
You can make a powdered sugar substitute by taking any dry sugar substitute and running through a food processor until powdery. I had about half of the glaze left, so the calories below are assuming the glaze makes 24 servings.
You did the exact thing I have been too lazy to do! I thought it would be wooooonderful to make a gluten-free donut but haven’t found the time to experiment. Thanks to you, I have a recipe that I can dive into mouth first! 🙂 The donuts look fabulous!
Kelly Feb 03, 2013
Thanks! Let me know if you try the recipe out. I’ve tried a few more flavors, so those will be coming soon too! 🙂
Ah, bananas are great for making things vegan. And your maple and nutmeg flavored donuts sound excellent!
You did the exact thing I have been too lazy to do! I thought it would be wooooonderful to make a gluten-free donut but haven’t found the time to experiment. Thanks to you, I have a recipe that I can dive into mouth first! 🙂 The donuts look fabulous!
Thanks! Let me know if you try the recipe out. I’ve tried a few more flavors, so those will be coming soon too! 🙂
These look really good!
This is a great recipe Kelly.Am bookmarking this one. Healthy donuts are all i need now:)
Glad to hear it! Let me know if you try it out
These look incredible! I love a donut that is healthy 🙂