Why are mini things so much better than normal-sized things?
It is the cuteness factor? Is it because I can justify eating 4 donuts instead of 1? They are just irresistible and I can’t stop eating them. Send help. Immediately.
For Christmas I asked for a donut pan and was excited to receive this from my mom. Thanks mom! I’ve been searching for the perfect recipe to break it in and finally came across this recipe from Baker by Nature. Plus, with a blog name like that, it felt like destiny.
Let’s talk about these mini donuts for a minute.
- Wholesome ingredients: whole wheat flour, banana, coconut oil, almond milk.
- Chocolate + Chocolate = no brainer.
So do yourself a favor and bake these for your family and friends or just YOU! Your heart and your tummy will thank you.
If you make any of my recipes and post on social media, use the hashtag #imhungrybynature so I can check it out! And don’t forget to follow Hungry by Nature:
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Mini Chocolate Banana Donuts with Chocolate Glaze
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 28 mini donuts 1x
For the Donut:
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup almond milk
- 1/4 cup ripe, pureed banana
- 4 tablespoons coconut oil, melted (liquified)
- 1 teaspoon pure vanilla extract
For the Chocolate Glaze:
- 1 cup powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 4 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- Sprinkles, optional
- Preheat oven to 350 degrees (F). Spray a donut baking pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
- In a small bowl, whisk together almond milk, banana puree, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.
- Place a large Ziplock bag into a cup, then pour the batter into the bag. Snip one corner off the bag, then pipe the batter into the molds. Each donut mold should be about two-thirds full.
- Bake donuts for 11 to 13 minutes for normal-size, 7 to 9 minutes for mini, or until the donuts are firm and spring back slightly when touched. Remove from the oven.
- Allow to rest for five minutes before inverting donuts onto a wire rack to cool completely. Allow donuts to cool completely before glazing.
- To make the glaze – In a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 3 tablespoons of the almond milk and all of the vanilla extract. Whisk to combine. If the mixture is too thick, add another tablespoon of almond milk. The glaze should be thick but still pourable.
- Dip each cooled donut into the chocolate glaze. Let the excess glaze drip back into the bowl before returning to the wire rack and decorating with sprinkles.
- Allow the glazed donuts to rest a few moments for the frosting to harden slightly.
Sprinkle, sprinkle away.
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