If you like baked banana and baked doughnuts, then this is definitely the recipe for you. Light and fluffy, egg, dairy and gluten-free, these homemade breakfast doughnuts are ready to take your breakfast game to a whole new level.
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What Do We Need To Make Baked Banana Breakfast Doughnuts?
Just going to warn you I am going to use the word doughnut and donut interchangeably throughout this post. I just cannot decide which one to use after living in the US for the past 5 years.
These are pretty easy to make up and don’t take much time at all.
We are going to need some:
- oat flour (get some here or make your own: see notes)
- baking powder
- ground cinnamon
- ripe bananas
- maple syrup
- oat milk (or milk of choice)
If you want to keep it gluten-free then be sure to grab gluten-free oat flour or oats for making your own. I like to keep them nut-free as well so I can throw them into little lunchboxes without having to worry about allergies at school. If this isn’t a concern then feel free to use some almond milk if that is your preference.
These are also egg free and free from refined-sugar making them a great option for breakfast or even an afternoon treat.
Would You Call These Breakfast Doughnuts Healthy Donuts?
Ok ok, baked banana in a doughnut may not be the first thing you think of when you think of healthy, cleansing foods.
We all know healthy is a subjective term.
However, I have a serious sweet tooth that really needs to be kept in check, and I find that having something sweet and delicious like these doughnuts on hand will (hopefully) stop me from reaching for the chocolate bars stashed at the back of the pantry when afternoon cravings hit. They also make a better quick breakfast option than a lot of the breakfast foods on the market.
These breakfast doughnuts are full of natural, wholesome ingredients which sits well with me. I am not going to serve them every day, but I am also not going to worry if this is what we grab on the way out the door on a busy morning.
What If I Don’t Have a Donut Tin?
Baked banana breakfast doughnuts are a great grab-and-go breakfast option whether you have them plain, or topped with a banana cream frosting for a decadent afternoon tea.
If you don’t have a doughnut tin, don’t fret. They work just as well when made up as regular sized muffins which need to be baked for the same length of time. Or make up a big batch of mini muffins and reduce baking time to around 15 minutes.
If you think the doughnuts make a much cuter option (me too) then you can grab a doughnut tin like this one pretty inexpensively.
Need Some More Homemade Healthier Donut Recipes?
Lucky for you, I am a wee bit obsessed and have a couple more up my sleeve:
- Preheat oven to 300F and lightly grease a doughnut tray (I use fractionated coconut oil)
- Combine the oat flour, baking powder, salt and cinnamon in a large bowl
- Add in the maple syrup, mashed banana, almond milk and vanilla. Stir well to combine
- Spoon the batter into the donut tray (there will be enough for 6 donuts)
- Bake for 24 minutes, they should be firm to the touch
- Allow to cool in the tray for 10 minutes, before removing and popping onto a cooling rack
To make your own oat flour, just process the desired amount of whole oats in a food processor until it resembles a fine flour.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3