We’ve made baked chocolate donuts on the blog before. They’ve even been gluten-free before. But this version utilizes the base of my favorite banana bread muffins without making these taste like banana bread donuts. They taste like chocolaty goodness instead, so they’re a delicious dessert. Yet they’re made with healthy, simple ingredients, so they’re perfect as breakfast or a snack. So take your pick on when you eat them. They’re easily anything you want them to be!
You start with oat flour, which you can grind yourself or buy from the store. I grind, but store-bought will produce a less gritty donut. Then you mix the rest of the dry ingredients, blend the wet, and pour the wet into the dry! You can make these even more awesome by adding chocolate chips. I love me some chocolate chip donuts, so give it a whirl if you want!
You can even drizzle a sweet-salty peanut butter sauce over them! I mean, peanut butter and chocolate = the best combo ever, right? So go the extra mile. Your taste buds will thank you. And you CAN make them non-GF if you so choose. Spelt flour produces a softer, fluffier donut. See the notes for the swap.
If you’re looking for more donuts, try my Chocolate Chip Donuts or Baked Chocolate Donuts. Or you can totally bake any of my muffins into donuts! Check out my Blueberry Muffins, Pumpkin Pecan Muffins, and Chocolate Zucchini Muffins and make those into donuts instead for some fun.
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!
A yummy recipe for baked chocolate donuts that are made gluten-free, vegan, and with healthy ingredients! Enjoy guilt-free with these naturally sweetened treats.
- 2 1/4 cups oat flour*
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt (pink Himalayan preferred)
- 3 ripe bananas**
- 1/3 cup applesauce
- 1/2 cup maple syrup
- 2 tsp vanilla
- (optional) 1/3 cup nondairy chocolate chips
Preheat the oven to 350 degrees F (176 C) and ready your donut pan (or muffin tins).
To a medium mixing bowl, add oat flour, cocoa powder, baking soda, baking powder, and salt. Mix well.
To a blender, add bananas, applesauce, maple syrup, and vanilla and blend until smooth.
Pour banana mixture into the bowl with the dry ingredients and mix until it's a batter. Then fold in (optional) chocolate chips.
Fill donut pan (or muffin tins) and bake for 20 minutes or until a toothpick comes out clean. Then let cool for at least 10 minutes before removing from pan.
*You can make these with 2 cups of spelt flour instead (but that makes them non-GF).
**You can use fresh or frozen/thawed. Just make sure they're totally thawed before using if you go the frozen route.
***Peanut sauce drizzle: 2 tbsp powdered peanut butter + 1 tbsp water/nondairy milk OR 2 tbsp peanut butter + 2 tbsp nondairy milk. Whisk/stir ingredients together and drizzle over the top of your donut!