These cinnamon donuts have no refined sugar, no gluten, no dairy, no grains and are absolutely scrum-diddly-umptious. They are really easy to make and can be whipped up in a matter of moments and only take 15 minutes in the oven.
If I must confess, last time I baked these I ate three in a row. What can I say, I had to make sure they were absolutely most definitely share worthy. And in case you're wondering they taste totally awesome. Don't take my word for it though, go ahead and try them yourself.
There is actually such a thing as a healthy AND delicious donut! I promise you this is not an oxymoron.
Don't be afraid of the banana flour used in this recipe. You won't end up with banana tasting donuts as banana flour is made from unripe bananas. It has an earthy taste but when combined with other ingredients makes for an awesome gluten free flour alternative.
This cinnamon donut recipe is topped with a delicious coconut yoghurt frosting sweetened with coconut sugar and a touch of vanilla. Coconut yoghurt can now be found in most large grocery stores and is an awesome dairy free yoghurt alternative.
These donuts are moist and full of flavour. They make a great breakfast treat, lunch box filler or evening dessert (or all of them).
If you are looking for more banana flour recipes you may also like my banana flour chocolate bites. You can also watch an awesome little TED talk on how banana flour came about!
Note: Whilst eating this recipe as a donut is half the fun, if you don't have donut moulds simply use normal muffin tins or patty pans. I personally use small silicon donut moulds which can easily be found online.
Wholesome Cinnamon Donuts
(Makes 18 small donuts)
1 1/4 cups banana flour
1 cup coconut cream
3/4 cup coconut sugar, extra for dusting
1/4 cup coconut oil
1 tsp baking soda
2 tsp vanilla extract
1 tbsp. cinnamon, extra for dusting
1 cup coconut yoghurt
1/4 cup coconut sugar
1 tsp vanilla
Preheat oven to 180 degrees
Place all in a food processor and mix until well combined (alternatively you can whisk all ingredients together in a bowl).
Place 1 heaped tbsp. of mixture into each mould and bake for approx. 15 minutes or until cooked through.
Meanwhile mix coconut yoghurt, coconut sugar and vanilla together
Once donuts have cooled cover in coconut yoghurt frosting and dust with extra coconut sugar and cinnamon.
Whilst these donuts are best stored in the fridge they can become a little dry. For a more moist donut eat at room temperature .
If you have any questions or comments I would love to help you out. Or if you make this recipe I would love to hear how it went!
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