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
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)
1 cup almond milk
2 tbsp cornstarch
3 tbsp unsweetened cocoa powder
2 tbsp maple syrup
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.
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.