These doughnuts may be sugar and gluten free, but they are absolutely delightful, super soft and fluffy and everything a doughnut should be. Perfect served warm on a cool day with a hot cup of tea.
- 1 and 1/2 ripe bananas
- 4-5 drops stevia, or to taste
- 125 g (1/2 cup) plain full-fat yogurt
- 50 g (1/4 cup) butter or coconut oil, melted
- 2 eggs
- 2 teaspoons sugar and gluten free vanilla extract
- 200 g (2 cups) gluten free flour blend*
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda (baking soda)
- a pinch of sea salt
- 50 g (1 and 3/4 oz) 85-90% dark chocolate**, chopped
- 2 tablespoons melted butter or coconut oil
- 2 tablespoons xylitol
- 2 teaspoons ground cinnamon or pumpkin spice mix
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Preheat the oven to 180C/350F/gas 4. Blitz the banana in a blender until smooth, add the stevia, yogurt, butter, eggs and vanilla and pulse to combine. Add the dry ingredients (minus the chocolate) and pulse a few times to mix until the mixture is just combined. Stir through the chocolate chips and pour into a greased doughnut pan or doughnut moulds, filling about 2/3 full. Bake for 15-20 minutes, until puffed up, golden and cooked through (a skewer inserted into a doughnut should come out clean).
(adapted from: https://www.frugalfarmwife.com/article/baked-doughnuts-gluten-free-banana-chocolate-chip/)
*I use my own go-to gluten free blend which you can find here.
**Yes, these doughnuts contain some (very) dark chocolate and therefore some sugar. However, if you use 85-90% dark chocolate, they come out at less than 1g of added sugar per doughnut, so I feel fairly comfortable calling them sugar free! You'd have to eat all 8 to even get to 1 teaspoon...
For a fun variation, try swapping the banana for 1 cup (250g) of pumpkin or sweet potato puree and upping the stevia to 6-7 drops for a yummy pumpkin doughnut that even has some veg in for you!