I love doughnuts. My nephew, Luke loves doughnuts. My sister doesn’t love me as much when I feed Luke doughnuts. She gets immensely frustrated when I hand back her sugar induced son after feeding him doughnuts. My other nephew, Jack loves doughnuts as well, but was recently diagnosed as gluten intolerant. So, our doughnut adventures have taken a slight detour.
My husband and I have gone to great measures to create some outrageous experiences around our doughnut eating ritual. We’ve even had them specially ordered from Voodoo Doughnuts in Portland for Jack and Luke. They made them into shapes of a pirate (for Jack) and a washing machine (for Luke) who loves to help with laundry.
In Boulder this past summer, Seth and I took the boys swimming and then to Whole Foods for lunch. They both wanted doughnuts for desserts. This was the end result.
I wanted to come up with a way to make healthier doughnuts (i.e. not fried) using ingredients that are nutrient dense, baked and moist with every bite.
Spelt flour is a great healthy option instead of all-purpose flour. If spelt flour still affects you or your children with gluten intolerant allergies, oat flour or even Bob’s Red Mill gluten-free all-purpose flour is a great substitute. Bananas and Greek yogurt are also the perfect substitute to vegetable oil and keep the doughnuts moist and full of flavor. Enjoy!
Banana Chocolate Chip Baked Doughnuts
|Prep time||20 minutes|
|Cook time||15 minutes|
|Total time||35 minutes|
|Meal type||Appetizer, Breakfast, Dessert, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
|Occasion||Barbecue, Birthday Party, Casual Party, Easter, Halloween, Thanksgiving, Valentines day|
- 1 cup Mashed Ripe Banana (Roughly 2 small bananas)
- 1/2 cup Raw Cane Sugar
- 1/2 cup Fat Free Greek Yogurt (I use 0% Fage)
- 1/4 cup Unsalted Butter (Melted)
- 2 Eggs (Room Temperature)
- 1 teaspoon Pure Vanilla Extract
- 2 cups Spelt White Flours (You can also use AP Flour)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Chocolate Chips (I used 1/2 dark chocolate chips and 1/2 milk chocolate chips)
- 1/4 cup Raw Cane Sugar
- 1 tablespoon Cinnamon
|1.||Preheat the oven to 325F|
|2.||Using your electric mixer with the whisk attachment, add the mashed banana, sugar and greek yogurt. Mix until incorporated.|
|3.||Add melted butter, eggs and vanilla extra and mix.|
|4.||Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!|
|5.||Using a spatula, fold in the chocolate chips.|
|6.||Scoop the batter into a zip lock bag and seal shut. Using scissors, snip the bottom corner of one side of the ziplock bag to create your homemade piping bag.|
|7.||Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mold.|
|8.||Optional: Sprinkle cinnamon and sugar mixture on top of each doughnut batter before baking. Or you can dip the doughnuts once baked in the cinnamon sugar mixture. You may need to paint melted butter on top of each doughnut before dipping the doughnuts in the sugar mixture to allow them to stick. Both options work perfectly.|
|9.||Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.|