This easy baked banana donuts recipe is made with cassava flour and almond butter, sweetened with maple syrup and baked in a silicone donut pan. These healthy donuts are Paleo and Vegan friendly.
- 1/2 cup mashed banana (125g)
- 1/2 cup almond butter (unsweetened, salted)
- 1/2 cup almond milk (unsweetened)
- 2 Tbsp maple syrup
- 1 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1/2 cup cassava flour (72g) spooned & leveled
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup coconut cream
- 1 Tbsp maple syrup
- 1-2 Tbsp tapioca flour
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine wet ingredients. This includes the mashed banana, almond butter, almond milk, maple syrup, apple cider vinegar and vanilla.
- In a separate mixing bowl, whisk together the dry ingredients. This includes the cassava flour, baking soda, cinnamon and salt.
- Pour the dry mixture into the wet mixture. Stir with a spatula until well combined. The batter is some-what thick and goopy.
- Spoon the batter into a silicone donut pan, nearly to the top (making 7 donuts). Place the donut pan on a baking sheet.
- Place the donuts in the oven and bake at 350 degrees F for 25 minutes.
- Remove donuts from oven, cool in pan for 5 minutes, then cool on a wire cooling rack to room temperature.
- Combine all icing ingredients in a small bowl (just slightly larger than the donuts). Whisk until smooth, adding more tapioca flour as needed.
- Dip the cooled donuts in the icing, covering the entire top half of the donuts. OR, spread the icing over the donuts.
- Add desired toppings such as shredded coconut, cinnamon, bee pollen, naturally colored sprinkles, chopped nuts...
For best results, measure ingredient by weight (when given).
Donuts best stored in a sealed, air-tight container in the fridge up to one week.
Keywords: Paleo donuts, vegan donuts, banana donuts, cassava flour recipes, breakfast ideas, dairy free, egg free, grain free recipes, paleo dessert, easy donut recipes