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5 from 2 votes

Small-batch Chocolate Covered Donuts

Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: baked donuts, chocolate, chocolate covered, donuts, easy recipes, gluten-free, low sugar, plant-based, vegan
Servings: 6 donuts
Calories: 166kcal

Equipment

  • Donut or muffin pan

Ingredients

  • 1/2 ripe banana, mashed (60 g) sub 1/4 cup applesauce/pumpkin puree
  • 1/3 cup any milk (80 g) I use unsweetened almond milk
  • 2 tbsp maple syrup (42 g)
  • 2 tbsp nut/seed butter (32 g) I use almond butter
  • 1/4 tsp vanilla extract
  • 2/3 cup flour (80 g) gf all purpose if desired
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt

Chocolate coating

  • 1/2 cup chocolate chips (90 g)
  • 2 tsp coconut oil (10 g)

Instructions

  • Preheat oven to 350F and grease a regular sized donut pan (mine are silicone). You can also use a muffin pan.
  • Combine banana, milk, maple, nut butter, vanilla until mixed. Whisk together all dry and fold into the wet, don't overmix. Batter should be pourable, if not add 1 tsp milk/water and fold until it is.
  • Pour into pan (only filling half-way for the most round-shaped donuts) and bake for about 20 minutes. Let them cool completely before trying to remove from the molds.
  • While the donuts are baking/cooling, melt the chocolate with the oil (I use microwave in 20 sec increments).
  • Then cover each cooled donut with chocolate (about 10 g per donut) and add sprinkles if you like. There will be chocolate left over to use for something else.
  • Let set in the fridge and enjoy!

Nutrition

Serving: 1 donut | Calories: 166kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 105mg | Fiber: 1g | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg