Recipe by Raising Sugarfree Kids

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.

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  • Serves: 8
  • Prep: 10 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions


  • 1.5 Ripe Bananas
  • 2 teaspoons Natvia
  • 125 g Full-Fat Yoghurt
  • 5 g Butter or Coconut Oil, melted
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 200 g Gluten-free Flour Blend
  • 1.5 teaspoons Baking Posder
  • 1/4 teaspoon Baking Soda
  • Pinch of salt
  • 50 g 85%-90% Dark Chocolate, chopped
  • TO COAT:
  • 2 tablespoons Butter or Coconut Oil, melted
  • 1 tablespoon Natvia
  • 2 teaspoons Ground Cinnamon or Pumpkin Spice Mix


  1. Preheat the oven to 180C/gas 4. Blitz the banana in a blender until smooth, add the Natvia, yogurt, butter, eggs and vanilla and pulse to combine.
  2. 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 molds, filling about 2/3 full.
  3. Bake for 15-20 minutes, until puffed up, golden and cooked through (a skewer inserted into a doughnut should come out clean).
  4. Mix the Natvia and cinnamon. While still warm, roll the doughnuts in the melted butter and then in the Natvia-cinnamon mix to coat. Allow to cool slightly and serve warm or cold.
  • Nutritional Info

    CarbsProFatsEnergy KJCaloriesServing Size
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