Healthy Gluten Free Donuts Topped with Nuts
Let’s put one thing out there, donuts are delicious. I have a friend who can’t have gluten and if you put her in any hypothetical or imaginary situation, her first response is “I would eat a donut”. I was already working on a healthy baked donut recipe, so I decided to make it gluten free as well. You’ll need a donut pan for this recipe; you can find them at most department stores for less than $10 or on Amazon (affiliate link)
I modeled this donut after these very unhealthy donuts I used to get from a local restaurant/bakery. They had a hint of nutmeg and were covered in nuts, with a little bit of maple. To make these donuts a little healthier, I took a traditional cake donut recipe and made it vegan by swapping out the milk and leaving out the eggs, plus added some extra nutrition with bananas. I recommend cooling the donuts, dipping in glaze, and adding nuts, but they are pretty amazing while still warm from the oven.
- 2 ripe bananas
- ¾ c almond milk
- 1 tsp vanilla extract
- ¾ c sugar (or sugar substitutes)
- 2 c oat flour
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- Optional: chopped nuts (I recommend a mix of pecans and dry roasted peanuts), glaze
- Preheat oven to 325°
- Mash bananas by hand or mix with a paddle in a stand mixer. Once thoroughly mashed, add almond milk, vanilla, and sugar. Mix until smooth.
- Combine dry ingredients (flour through salt).
- Add dry to wet and mix until just combined.
- Spray a donut pan with nonstick spray and fill ⅔ full with batter. Keep the tops smooth for prettier donuts. If you have only one donut pan, the batter can rest at room temperature until you can bake another batch.
- Bake 10-14 minutes.
- Turn out onto a cooling rack and cool completely.
- Dip in glaze and cover with chopped nuts, or any other toppings you desire. If using nuts or dry sprinkle-y ingredients, I recommend drizzling more glaze on top to secure the toppings.
- ¼ c almond milk
- ½ tsp vanilla extract
- ½ tsp maple extract
- 2 c powdered sugar
- Heat the milk and extracts in a small saucepan over medium heat.
- Slowly sift in powdered sugar and whisk.
- Stir occasionally and heat for a few minutes until very sticky.