I hope all of you guys are celebrating this long weekend with friends and family! These healthy cinnamon sugar banana bread donuts are the perfect, healthy, sweet treat for your Memorial Day breakfast! They are gluten-free, vegan, and have no refined sugars! Made with wholesome ingredients, these are donuts you won’t feel guilty about eating more than one. If you’re anything like me, you can easily pound donuts away. They are my guilty pleasure, so it’s nice to have a “healthy” (but tasty) donut once in awhile. Anyways, they are super moist and easy to whip up. They are also great as a snack or dessert.
Healthy Cinnamon Sugar Banana Bread Donuts (vegan, gf) Makes 5-6 donuts
1 flax egg (1 Tbsp ground flax + 3 Tbsp water) 1 ripe medium to large banana, mashed 2 Tbsp avocado oil (or melted coconut oil) 2 Tbsp unsweetened almond milk (or any non-dairy milk) 3 Tbsp pure maple syrup 1/2 tsp vanilla extract 1 cup + 2 Tbsp oat flour 1/2 tsp ground cinnamon scant 1/4 tsp salt 1 tsp baking powder Cinnamon Sugar Topping 2 Tbsp coconut sugar (or brown sugar) 1/2 tsp ground cinnamon
Preheat the oven to 350 degrees F. Grease/spray your donut pan very well.
Make flax egg by combining the ground flaxseed and water in a small bowl. Let it sit for 5 minutes.
In a small bowl, make cinnamon sugar topping by adding coconut sugar and cinnamon and stir. Set aside.
In a medium bowl, combine the oat flour, cinnamon, salt, and baking powder. Whisk until well combined.
In a smaller mixing bowl, add the flax egg, mashed banana, oil, milk, maple syrup, and vanilla extract. Whisk until well combined.
Add the wet ingredients to the dry and gently stir with a spatula until just combined. Don’t overmix. Spoon batter into your donut pan. Mine made about 5-6 donuts. Sprinkle cinnamon sugar topping over the top.
Bake for 14-17 minutes or until a toothpick comes out clean. Let it cool for 5 minutes in the pan and then carefully take the donuts out and place on a wire rack to cool.
Enjoy! Best when fresh!