Banana Chocolate Doughnuts
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Prep: 10 minutes
Cook: 20 minutes
1.5 Ripe Bananas
2 teaspoon Natvia
125 g Full-Fat Yoghurt
5 g Butter or Coconut Oil, melted
2 teaspoon Vanilla Extract
200 g Gluten-free Flour Blend
1.5 teaspoon Baking Posder
0.25 teaspoon Baking Soda
Pinch of salt
50 g 85%-90% Dark Chocolate, chopped
2 tablespoon Butter or Coconut Oil, melted
1 tablespoon Natvia
2 teaspoon Ground Cinnamon or Pumpkin Spice Mix
- 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.
- 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.
- Bake for 15-20 minutes, until puffed up, golden and cooked through (a skewer inserted into a doughnut should come out clean).
- 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.