Imagine sinking your teeth into a moist, decadent doughnut that's not only gluten-free but bursting with the rich flavors of ripe bananas and chocolate chips. These heavenly baked treats are about to revolutionize your breakfast or snack time, proving that healthy eating doesn't mean sacrificing taste. Get ready to discover a recipe that will make you forget all about traditional fried doughnuts and embrace a healthier, more delicious alternative that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 doughnuts
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup mashed bananas
- 1/4 cup coconut sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup almond milk
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a doughnut pan with cooking spray or oil to prevent sticking.
- In a large mixing bowl, combine the gluten-free all-purpose flour, coconut sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients together until well blended.
- In another bowl, mash the ripe bananas until smooth. You can use a fork or a potato masher for this. Make sure there are no large lumps left.
- Add the almond milk and the egg to the mashed bananas. Whisk together until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix.
- Once the batter is combined, fold in the chocolate chips until evenly distributed throughout the batter.
- Using a piping bag or a zip-top bag with a corner snipped off, carefully pipe the batter into the prepared doughnut pan, filling each cavity about 2/3 full.
- Place the doughnut pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a doughnut comes out clean.
- Once baked, remove the doughnuts from the oven and allow them to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Enjoy your gluten-free banana chocolate chip baked doughnuts warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Use very ripe bananas for maximum natural sweetness and moisture
- Make sure to whisk dry ingredients thoroughly to prevent clumping
- Don't overmix the batter - this can lead to tough doughnuts
- Use a piping bag or zip-top bag for neat, professional-looking doughnuts
- Check doneness with a toothpick - it should come out clean
- Let doughnuts cool slightly in the pan to help them set
- For extra indulgence, consider dusting with powdered sugar or drizzling with melted chocolate
- Store in an airtight container to maintain freshness
- These doughnuts are best enjoyed within 2-3 days of baking
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 3g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 25mg
