Doughnuts are one of our homes favorite treat foods. Multiple birthday celebrations have seen cake get passed over for a doughnut tower, no one ever complained because let’s face it – everyone loves doughnuts. I’m actually not much of sweets person myself but I cannot pass up a light fluffy doughnut, thank goodness there isn’t a Krispy Kreme that close to us or I would legit be in trouble.
This recipe can also be made as muffins or mini muffins by reducing the baking powder to 1 tsp, it’s actually probably easier that way TBH but I love a doughnut pan, and it makes the presentation feel a little bit more special. I’m using psyllium husk powder in this recipe for extra fiber and structure and lakanto monk fruit sweetener to keep the sugars low but you can certainly use coconut sugar or white sugar if you prefer or omit it altogether as the bananas and real cinnamon and sugar on the outside make this a pretty sweet treat any way you bake it!
I’ve seen a lot of recipes that call for coating things in cinnamon and sugar by drenching it in butter first and I always think its too much, but in this recipe you definitely want to use a very light brush on the warm doughnut so the butter doesn’t make the doughnut too heavy. I only brush the tops and the sugar mixture adheres really well to both sides so long as the doughnuts are slightly warm you can omit butter altogether if that’s your thing. These are best served warm, with coffee or chocolate milk or a green smoothie… for balance.
Cinnamon Sugar Banana Bread Doughnuts
Equipment
- doughnut pan or muffin tin
Materials
- 1/2 cup coconut oil melted and cooled, can sub butter
- 1/2 cup monk fruit sugar I used lakanto
- 2 eggs
- 3/4 cup coconut flour
- 3/4 cup almond flour
- 2 tbsp psyllium husk powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp apple cider vinegar
- 3 bananas ripe and mashed
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp butter unsalted
- 1/4 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 375 degree and grease your doughnut pan.
- In a small bowl combine your almond flour, coconut flour, baking soda, baking power, salt and psyllium husk powder.
- In a large bowl whisk together your coconut oil, monk fruit sugar, eggs, acv and vanilla.
- Add the dry mixture to the wet and combine, then add in your bananas and sour cream and mix until fully incorporated.
- Fill your doughnut pan with the batter, for ease I like to pipe the batter in using a pastry bag or ziploc with the tip snipped.
- Melt your tablespoon of butter in a small dish and add the cinnamon to the sugar in a large bowl
- Bake the doughnuts for 12-15 minutes or until a toothpick comes out clean. Allow doughnuts to rest for 3-5 mins then carefully remove from pan and use a pastry brush to butter the tops of the doughnuts and roll in the cinnamon and sugar mixture.
I have been saying for awhile that I need to find a good gluten free doughnut recipe. This looks riiiight up my ally!!!!! Drooling!
Thank you Melissa, I hope you enjoy them if you decide to make Xo