Description

These Banana Donut Holes are a moist and flavorful treat, perfect for a quick snack or breakfast bite. Made with ripe bananas, maple syrup, and a blend of all-purpose and almond flours, they offer a naturally sweet and slightly spiced flavor with a soft, cake-like texture. Baked to perfection in a mini muffin pan, these donut holes are easy to make, with optional toppings like cinnamon sugar, powdered sugar, or melted chocolate for an extra indulgent touch.

Ingredients

Scale

For the Donut Holes:

1 large ripe banana (about 120g, mashed)
¼ cup maple syrup (or any liquid sweetener of choice)
2 tbsp melted coconut oil (or butter)
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon (optional, for extra flavor)
¾ cup all-purpose flour (or gluten-free flour blend)
¼ cup almond flour

Optional Toppings:

Cinnamon sugar coating
Powdered sugar dusting
Melted chocolate drizzle

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven & Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin pan or donut hole pan with oil or non-stick spray to prevent sticking.
Mash the Banana: In a large mixing bowl, mash the ripe banana with a fork until smooth, ensuring no large lumps remain for a uniform batter.
Mix the Wet Ingredients: Add the maple syrup, melted coconut oil, and vanilla extract to the mashed banana. Whisk thoroughly until all the wet ingredients are well incorporated.
Add the Dry Ingredients: Sift in the baking powder, salt, cinnamon (if using), all-purpose flour, and almond flour into the wet mixture. Stir gently until just combined; avoid overmixing to keep the donut holes tender.
Fill the Pan & Bake: Using a spoon or small scoop, fill each cavity of the prepared mini muffin or donut hole pan about ¾ full. Place in the oven and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Add Toppings: Allow the donut holes to cool in the pan for 5 minutes before transferring them to a wire rack. For a cinnamon sugar coating, brush the donut holes lightly with melted coconut oil or butter, then roll them in a mixture of sugar and cinnamon. Alternatively, dust with powdered sugar or drizzle with melted chocolate as desired.

Notes

Ensure the banana is very ripe for maximum sweetness and moisture.
Do not overmix the batter to prevent tough donut holes.
Use gluten-free flour blend to make this recipe gluten-free.
Store leftover donut holes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Customize toppings to your preference for variety.