Can’t decide between a muffin or a donut for breakfast? Now you don’t have to choose! These Vegan and Guilt-Free Blueberry Banana Donuts are the best of both worlds. They are the perfect cross between a flavorful blueberry muffin and fluffy banana bread. The best part? They’re secretly made with 100% wholesome ingredients and are refined sugar-free.

I am a firm believer that donuts are one of the sweetest indulgences in life. Although, most donuts contain a large amount of sugar and high-fat content. I wanted to create a recipe that would allow me to indulge in my favorite breakfast treat completely guilt-free, and this my friends, is how these delicious baked donuts were born. Made with ingredients like whole wheat flour, bananas, and sweetened with maple syrup, you can feel good about enjoying this morning classic. These donuts are packed with banana flavor, bursting with blueberries, and filled with warm cinnamon in every bite.

Ingredient Breakdown

These blueberry banana baked donuts contain a few key ingredients that ensure their soft texture and perfect sweetness:

Whole wheat flour

First, these donuts are based on whole wheat flour. Whole wheat flour is a great alternative to white flour if you want to get more nutritional benefits. This flour also helps give these donuts their tender texture and helps to add an additional layer of flavor.

Banana

Since this recipe is made from 100% vegan ingredients, banana works as a plant-based egg replacement. Banana helps to keep baked goods light, fluffy, and moist. Plus, it is also the main flavor profile within these donuts and is a wonderful all-natural sweetener.

Maple syrup

1/4 of a cup of maple syrup help to give these donuts their sweetness alongside the banana. Maple syrup also adds subtle hints of vanilla and maple to every bite of these donuts.

Coconut oil

Melted coconut oil ensures that these donuts stay moist, tender, and flavorful. It is important that you use almond milk that has been slightly warmed to at least room temperature (I just heat it up in the microwave) so that it does not solidify the coconut oil when the two ingredients are combined.

If you love these donuts, be sure to check out my Vegan Chocolate Donut recipe or my Blueberry Banana Muffins for more breakfast ideas.

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Blueberry Banana Baked Donuts

These delicious donuts are secretly made healthy with wholesome and vegan ingredients.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 9

Ingredients

Donuts

• 1 3/4 cups of whole wheat flour
• 3 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 1/4 cup of melted coconut oil
• 1/4 cup plus 3 tablespoons of maple syrup
• 1/2 cup of almond milk (room temperature or warm) or dairy free milk of choice
• 1 1/4 cups of mashed banana about 3 large overripe
• 1/2 teaspoon of vanilla
• 3/4 cup of fresh blueberries

Glaze:

• 3/4 cup of powdered sugar
• 2 tablespoons of almond milk
• Or to keep refined sugar free drizzle donuts with a small amount of maple syrup

Instructions

• Preheat oven to 350 degrees and grease a donut pan (if you do not have a donut pan, these will make wonderful muffins!)
• Combine the first 5 dry ingredients in a medium sized bowl and whisk.
• Combine the melted coconut oil, mashed bananas, maple syrup, almond milk (make sure your almond milk is slightly warm so it does not solidify the coconut oil) and vanilla in a small bowl and stir until well combined.
• Pour the wet mixture into the dry and gently stir until just combined. Fold in the blueberries.
• Evenly divide batter into prepared pan, filling each donut to the top. Bake in preheated oven for 20-25 minutes or until donuts have risen, spring back to the touch or a toothpick comes out clean. Let cool for 10 minutes and remove from pan.
• Make glaze by combining sugar and almond milk and drizzle over cooled donuts.

The post Blueberry Banana Baked Donuts appeared first on Splurge with Ella.

There is something so special about a warm homemade muffin fresh out of the oven. Blueberry muffins are one of my best friend’s favorite treats and I knew that I had to create a vegan version that was worth the splurge. I was determined to create a vegan muffin that was moist, fluffy, and bursting with flavor – and I was SO excited to share this recipe as soon as I tasted one of these babies. They turned out even better than I could have imagined, and you would never guess that they are vegan. The entire batch was devoured in less than 24 hours!

Why does this recipe work?

The secret ingredient in these blueberry muffins is really the banana. Not only does banana give these muffins extra flavor, but it also works as an egg replacement. Egg is often one of the most crucial ingredients in developing recipes for non-vegan baked goods. Banana works in a similar way to eggs by creating a soft, fluffy, and tender muffin. To be sure that these muffins had the best texture possible, I also added a tablespoon of applesauce to make these muffins lighter and fluffier.

These muffins are finished off with a generous sprinkle of cinnamon sugar before they go into the oven, which adds an extra touch of sweetness that is impossible to resist!

If you love muffins, be sure to check out my recipe for Double Chocolate Muffins. Happy Baking!

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The Best Blueberry Banana Muffins

These are the BEST Blueberry Banana Muffins. Bursting with blueberry and banana flavor, I can promise that these fluffy, flavorful, and tender gems will be a crowd pleaser among all types of eaters.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Ingredients

• 2 cups flour
• 1 ¼ cups white sugar
• ½ teaspoon salt
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 3 large overripe mashed bananas
• 1 tablespoon applesauce
• ¼ cup coconut oil (melted)
• ½ cup almond milk (slightly warm)
• ½ teaspoon vanilla extract
• 1 cup blueberries (fresh or frozen)
• 2 tablespoons cinnamon sugar (to sprinkle on top of the muffins before baking )

optional

• Extra blueberries or pecans to add to the tops of the muffins

Instructions

• Preheat oven to 350 degrees and grease or line a muffin tin.
• Whisk together the first 5 dry ingredients in a medium sized bowl. 
• Mash bananas until no large clumps remain and combine with applesauce, coconut oil, almond milk, and vanilla. Stir together wet ingredients until well combined. 
• Gently pour wet ingredients into the dry and fold to combine. 
• Add blueberries until well incorporated. 
• Evenly distribute batter in your muffin tray (should make 12 muffins).
• Add cinnamon sugar, pecans, and/or extra blueberries to the top of each muffin. 
• Bake for 25-30 minutes or until the tops are lightly browned and a toothpick comes out clean.
• Let cool in the tray for 15-30 minutes and then remove onto wire rack.

Notes

Freezer instructions: freeze after cooled and heat up in the toaster oven or microwave whenever desired!

I like to use a standard size muffin tin, but if you would like to make mini muffins or larger muffins decrease or increase the baking time and test frequently. 

The post Secretly Vegan Blueberry Banana Muffins appeared first on Splurge with Ella.