These Banana Chocolate Buckwheat Donuts are a delicious baked donut recipe. They’re refined sugar-free and use wholesome buckwheat flour to amp up the nutrition and a touch of dark chocolate to feel indulgent.
Donuts are the perfect breakfast treat, especially a baked donut recipe. What I can’t get behind is serving them frequently to my kids. I went in search of finding a way to incorporate donuts into our lives more and that meant figuring out a healthier version.
Enter these Banana Buckwheat Donuts. They make me wanna throw a fun donut party where guilt or over indulging need apply.
These are baked donuts so they’re lower in fat than the traditional fried version. I also switched out the flour for buckwheat and whole wheat all-purpose which ups the iron and fibre content. Add bananas for a flavour everyone can get behind and some chia seeds for those omegas we could all do with more of. Topped with some dark chocolate pieces for gooey sheer delight and messy little faces.
Biting into baked donuts is similar to biting into cake. It’s a soft moist batter that feels indulgent but thanks to the removal of sugar and changing the flour it is actually quite healthy. The chocolate is dark and the minimal amount is sprinkled on top. I will make these healthy donuts at the beginning of the week and pack them in my kids and husbands lunches all week long. As far as a healhty snack goes, this is a good one!
These donuts come together in less than 30 minutes which means that they are entirely possible for breakfast, brunch or afternoon snack. We all loved them – dunking treats into coffee (or milk if you’re little) is one of my favourite things and the fact that I can do it before I’m even out of my PJs is something else.
If you’re out of buckwheat flour or just don’t dig it very much feel to use spelt or good old all-purpose flour. The result will be the same, but less nutritious.
I used maple syrup in the recipe, that is interchangeable with honey. I prefer maple syrup as I like the way it blends into the buckwheat flour flavour.
These are best served immediately out of the oven, but will keep in an airtight container in the fridge for 3-4 days.
Look at that gooey chocolate! Who’s coming over for snack?
Looking for a slightly more indulgent baked donut recipe? These Double Chocolate Donuts are a fan fave over here.
Refined sugar-free, healthy Banana Chocolate Donuts. Comfort food and a delicious treat that is healthy enough for breakfast.
- 1/2 cup buckwheat flour
- 1/2 cup whole wheat all-purpose flour or spelt flour or regular all-purpose flour
- 2 tbsp chia seeds black or white will work
- 4 large eggs
- 2 tbsp maple syrup or honey
- 1/4 cup liquid coconut oil or other mild vegetable oil such as canola or grapeseed
- 1 cup mashed bananas from about 2 large or 3 medium bananas
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup chopped dark chocolate or bittersweet chocolate
Preheat oven to 350° F. Grease or spray a donut pan (or 2 if you have 2).
In a large bowl mix together mashed bananas, eggs, maple syrup, oil, and vanilla until well combined.
Add both flours, chia seeds, baking soda, and salt. Fold together until well combined*.
Fill donut pan with batter. Sprinkle with chocolate pieces.
Bake for 12-15 minutes or beginning to brown on top. Let cool for 5-10 minutes in pan.(Respray pan and repeat adding batter and topping with chocolate pieces and baking if you are like me and only have 1 donut pan).
* batter will appear to be quite runny.