Donuts for breakfast is now a thing. But these are healthy! No refined sugar, no added fat, only 10 whole ingredients.
I combined all the ingredients I usually have for breakfast in one donut: oats, almond milk, maple syrup, banana and almond butter. These donuts taste like a mix of baked oatmeal and banana bread with chocolate chips!
They are fluffy, super soft and each donut is only 160 calories! Meaning that if breakfast is your biggest meal of the day I strongly recommend eating two…
The batter is made in only one bowl and it can’t be easier! Combine all the ingredients, fill your donut pan and bake.
Rolled oats add a chewy texture, mashed banana makes them moist and soft, almond butter brings the healthy fats and chocolate chips are just the icing on the cake. I also added some brown rice flour that helps bind everything together.
These donuts are still very soft and fragile when you take them out of the oven so make sure to let them cool at least 15-20 minutes before removing them from the pan.
I glazed mine with a simple almond milk chocolate glaze and topped with more chocolate chips because why not?
If you want to have donuts for breakfast without the guilt, I can only recommend you try this recipe!
Let me know in the comments if you try it and tag #fullofplants on Instagram if you take a photo!
Chocolate Chip Breakfast Donuts (Vegan + GF)
10-ingredient donuts that are suitable for breakfast! Super fluffy and naturally sweetened with banana and maple syrup. It’s like eating baked oatmeal in a donut form! Vegan and gluten-free!
Yield: 10 Donuts 1x
Print Recipe
Pin RecipeIngredients
Donuts
- 1 cup quick oats
- 1/2 cup rolled oats
- 1/2 cup brown rice flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 cup almond milk
- 3/4 cup mashed banana (about 1 and 1/2 large banana)
- 1/4 cup almond butter
- 3 tbsp maple syrup
- 1/4 cup dark chocolate chips (plus more for topping)
- 1/4 tsp cinnamon (optional)
Chocolate glaze
- 1 cup almond milk
- 2 tbsp cornstarch
- 3 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
Instructions
Donuts
- Preheat oven to 325°F
- In a large bowl, combine the quick oats, rolled oats, brown rice flour, baking powder and baking soda. Pour in the almond milk and mix until just incorporated.
- Mash the bananas using a fork, or place them in a food processor. Measure 3/4 cup of mashed banana and add it to the bowl with the almond butter, maple syrup, cinnamon and dark chocolate chips. Mix well until everything is well incorporated.
- Grease a donut pan and spoon the batter into the pan, filled about 4/5 of the cavities.
- Bake for 15-17 minutes in the preheated oven, until they look golden brown.
- Let cool at least 15 minutes before removing them from the pan (if you try to remove them too soon they might crumble). I use a large tablespoon to help remove each donut.
- Dip the top half of each donut in the chocolate glaze, top with more chocolate chips and serve immediately.
- Donuts are best served warm while the chocolate chips are still melty. They taste better the same day but will keep for up to 2 days at room temperature in a airtight container.
Chocolate Glaze
- Combine all the ingredients in a sauce pan and whisk until the cornstarch is dissolved.
- Heat on medium heat, whisking constantly until it thickens, about 3-5 minutes. Transfer to a small bowl and immediately dip the donuts. You don’t want to wait too long or a skin might form on top of the glaze.
Nutrition
- Serving Size: 1 Donut (without glaze)
- Calories: 163
- Sugar: 8.1g
- Fat: 5.5g
- Carbohydrates: 26.1g
- Fiber: 2.6g
- Protein: 4.3g
Looks great !
Do you think it’s OK to replace rolled oats with quick oats ?
Maybe using a bit more flour and/or banana to keep the texture ?
Thanks
I think that would work! Try replacing the 1/2 cup of rolled oats with the same amount of quick oats.
Actually I just tried and it was great !
In the last weeks I’ve been looking for new oat recipes to have something quick and easy to eat in the breakfast so I was really happy to see these today 🙂
Made them muffin-style with 100% quick oats & spelt flour, and love the soft consistency.
You are fast! So glad you liked them 😉
These donuts look so good! We would love to see the recipe on WholeYum!
Now this is a breakfast worth getting out of bed for! Love these tasty little guys- perfect for on-the-go kids (and moms) 😉 Love these
Hi Thomas,
I just found your website today and I’m very impressed and excited with all the awesome-looking recipes you are sharing. You’re fortunate to have found the healthier vegan lifestyle at a young age – I’m quite a bit older. Besides being vegan, I’m also intolerant of gluten, corn, and oats. For the donuts, could quinoa flakes be used in place of the oats and arrowroot starch or tapioca starch be used in place of the cornstarch? I’ve had luck in some recipes doing this but not in others. Please tell me what substitutes could be used and if the amount is different and if there’s anything else I need to add to make the recipe work. Thank you very much! (P.S. your bleu cheese looks amazing and I’m going to get the ingredients to try making it!).
Hi Ines,
I’m sorry to hear you are intolerant to so many things! Arrowroot or tapioca starch can definitely be used in place of cornstarch, for quinoa flakes I can’t assure you it will work. I don’t use quinoa flakes very often so I’m not sure if they absorb the same amount of liquid rolled oats do, I guess you will have to try.
Thanks for the kind words and good luck with your blue cheese making!
Thanks for your help Thomas. Would I use the same amount of arrowroot or would more be needed (as is in some recipes I’ve made)? I’ll let you know how these turn out if I try them with quinoa flakes.
I would use the same amount for arrowroot. Sure, let me know how it goes!
Hi – love the recipes! Just one request to make it even better from my perspective – would you think about using weight measurements (grams) instead of cups?
Hi Dee, thanks!
I totally agree, that’s why I’m including grams and millimeters in new recipes. I might update old ones as well.