Baked Banana Chocolate Chip Mini Donuts

By
Dana Angelo White, MS, RD, ATC
Dana Angelo White, MS, RD, ATC
Dana Angelo White, MS, RD, ATC
Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc.
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Updated on September 20, 2019
Medically reviewed by
Richard Fogoros, MD
Richard N. Fogoros, MD
Medically reviewed by Richard Fogoros, MD
on August 08, 2017

Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist.

Learn about our Medical Review Board
mini donuts recipe
Dana Angelo White
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 24

Nutrition Highlights (per serving)

108 calories
1g fat
24g carbs
2g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving  
Calories 108
% Daily Value*
Total Fat 1g 1%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 161mg 7%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 15g  
Includes 12g Added Sugars 24%
Protein 2g  
Vitamin D 0mcg 0%
Calcium 27mg 2%
Iron 1mg 6%
Potassium 108mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Take banana bread to another level with these soft baked mini delights. Not only are they a creative way to use overripe bananas, they low in calories, allergen friendly, and filled with ingredients that help fight inflammation, like whole grains and fruit.

These tasty cake-like donuts are free of eggs and dairy and can easily be made gluten-free when replacing the flour with a gluten-free baking mix. Bananas and applesauce help keep the donuts moist and flavorful but much lower in fat than traditional varieties.

Ingredients

  • ¾ cup maple syrup
  • ¼ cup honey
  • 2 ripe bananas, mashed
  • 1 teaspoon cinnamon
  • ¼ cup canola oil
  • ¼ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened soy milk
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1/2 cup mini dark chocolate chips
  • 1/2 cup powdered sugar

Preparation

  1. Preheat oven to 350F. Spray with non-stick cooking spray.

  2. In a medium bowl, combine maple syrup, honey, mashed banana, cinnamon, canola oil, applesauce, vanilla extract, and soy milk.

  3. In a separate bowl, sift together both flours, baking soda, and salt.

  4. Add banana mixture to dry ingredients. Mix until just combined. Fold in mini chocolate chips.

  5. Spoon mixture into a large resealable bag and use kitchen scissors to cut off one of the bag edges.

  6. Pipe batter into donut pan, filling each about half way.

  7. Place in the oven and bake for approximately 12 minutes or until a toothpick comes out clean.

  8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  9. Dust with powdered sugar before serving.

Ingredient Variations and Substitutions

If you don’t have soy milk, swap in equal parts almond milk. To make the recipe vegan, replace the honey with equal parts maple syrup and use vegan chocolate chips.

Cooking and Serving Tips

You can find a nonstick mini donut pan at your favorite kitchen or restaurant supply store for less than $10.

The batter can be made the night before and stored in the refrigerator; allow to come to room temperature before baking. To make filling the bag with batter easier, place the bag in a tall glass and fold the bag open over the sides of the glass.

Freeze baked donuts (without the dusting of sugar) in the freezer for up to three months.

And if you don't have time to make a batch, keep in mind that there are gluten-free options at Dunkin' Donuts.

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