Who doesn’t love donuts?! I have always loved the cake style donuts and I couldn’t wait to try these babies out. When I started my blog just a few short months ago I knew donuts were going to be high on the priority list to make but I procrastinated in getting a donut pan until now! These donuts are vegan, oil free, and refined sugar free and you guessed it, they taste freakin’ delicious! So go grab your donut pan and let’s bake these bad boys!
Makes 8 mini donuts
Donuts:
1 cup all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp allspice
½ tsp salt
1/3c maple syrup
1/4c mashed banana
1/4c non-dairy milk
1 tsp vanilla extract
Chocolate Glaze:
2 Tbsp cocoa powder
2 Tbsp non-dairy milk
2 tsp maple syrup
Instructions:
- Preheat oven to 350 degrees Fahrenheit. I used silicone donut pans so I did not grease them. If you are using regular donut pans you will need to grease them.
- In a bowl combine flour, baking powder, baking soda, spices, and salt. In a separate bowl whisk together mashed banana, maple syrup, non-dairy milk, and vanilla extract. Add wet ingredients to dry and mix until just combined.
- Spoon or pipe batter into the prepared donut pan, filling each mold to about ¾ full.
- Bake 8-10 minutes, until donuts spring back when gently pressed. Remove from oven and let cool in pan for a few minutes before transferring donuts onto a cooling rack to cool completely.
- To make glaze, whisk together cocoa powder, non-dairy milk, and maple syrup in a shallow bowl.
- Once donuts have cooled, dip the tops of each donut into the glaze.
- Let glaze harden and enjoy!
