These donuts, you guys!! I love me some donuts, but I love when I can make them AND they’re delicious AND they’re sneakily healthy for me! These have fruit and oats, so they’re practically oatmeal. Which makes them the perfect breakfast! You can make these in advance, or you can eat them fresh and warm right out of the oven. Either way, you can’t go wrong. They stay soft and moist in an airtight container, but when the chocolate chips are still melty from the oven? STAHP. IT. Soooo good!
Seriously, I could make these every day! I nearly always have bananas at banana-bread brownness, but you can even use frozen-thawed banana for this recipe, which makes it so easy. With only a handful of ingredients you likely have in your kitchen right now, this recipe won’t steer you wrong.
These are super versatile too. I added blueberries to another batch instead of chocolate chips and loved those just as much! These could even be made as double chocolate chip donuts by adding 1/4 cup cocoa powder to the dry ingredients! I may try that next time. Because more chocolate is always a good thing, am I right?? 😉
I hope you enjoy these donuts! Breakfast should be delicious, healthy, and fun, so check out our other breakfast foods like Baked Chocolate Donuts, Baked French Toast Oatmeal (or any of our other Baked Oatmeals), Breakfast Cookies, Sweet Pineapple Oatmeal, and Sweet Potato Carrot Cake Muffins.
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Sweet, chocolaty baked donuts made with spelt or oat flour. They're a soft, delicious, healthier version made totally plant-based with a gluten-free option.
- 2 1/4 cups oats* (ground into flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt (pink Himalayan preferred)
- 3 super-ripe bananas
- 1/3 cup applesauce
- 1/3 cup maple syrup
- 1/4 cup mini nondairy chocolate chips (plus more for topping - optional)
Preheat oven to 350 degrees F (176 C) and ready your donut pan. If you don't have a donut pan, make muffins instead! That'll work just fine.
To a medium mixing bowl, add the dry ingredients and stir until combined.
To a blender, add the wet ingredients and blend until smooth.
Add wet to dry and stir well until fully combined. Then fold in chocolate chips.
Fill donut pan with dough and (optional) press more chocolate chips into the tops. Then bake for 20-25 minutes or until a toothpick comes out clean.
Let cool for at least 10 minutes before removing from your pan. These will keep in an airtight container in the fridge for 3-4 days. They are probably freezable, but I have yet to have any that last long enough to test this. 😉
*If you're not GF, you can try the spelt version. 2 scant cups of spelt can replace the oat flour. I like them both ways.