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Banana, peanut-butter, and chocolate chip donuts

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Banana, peanut-butter, and chocolate chip donuts

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Adjust Servings:
4 tablespoons Maple syrup
1/2 teaspoon Sea salt
2 tablespoons Peanut butter
2 ripe Banana
1 teaspoon Vanilla Extract
1/4 cup dark Chocolate Chips
1 1/2 cup Gluten-free all purpose flour Make sure that the flour has xantham gum in it
2 teaspoons Egg replacer
1 teaspoon Baking powder
1 cup Almond milk
For the chia pudding:
3 tablespoons Chia seeds
1/2 cup Almond milk
For the chocolate glaze:
1/4 cup powdered Sugar
2 tablespoons Cocoa powder
1/4 cup Almond milk
1/8 teaspoon Sea salt
For greasing the molds:
1 teaspoon Vegetable butter

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

Light, spongy, and soft. You would never guess that these donuts are vegan and gluten-fre! Try them at breakfast or as a delicious 5 o’clock snack.

  • 40 minutes
  • Serves 12
  • Easy


  • For the chia pudding:

  • For the chocolate glaze:

  • For greasing the molds:



Remember our gluten-free baked donuts? These banana, peanut-butter, and chocolate chip donuts are also gluten-free and baked, and they are also spongy and light.

The secret? It’s to use chia pudding in the dough. Not only it acts as a binding agent. But it gives some extra elasticity to the dough.

To prepare them, start with preparing the chia pudding by mixing together the chia seeds and almond milk. Then, whisk together the maple syrup, salt, and peanut butter. Add the bananas, vanilla extract, and dark chocolate chips, and mix again.

In a bowl whisk together the flour, egg substitute, and baking powder. Add the banana mix, the rest of the almond milk, and whisk until you obtain a smooth texture.

Spoon the dough to the donut molds (you should obtain 12 donuts), bake for 25 minutes, and then transfer to a cooling rack. Allow to cool down, then dip the donuts in the chocolate glaze of your choice. Here, I have used a ready chocolate glaze, but I have added one step in the recipe to make it from scratch.

Allow to thicken and enjoy your donuts!

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5 minutes

Make the chia pudding

Prepare the chia pudding by mixing the chia seeds and the almond milk. Stir well and set aside for a few minutes. Then stir again.

5 minutes

Mix the wet ingredients

In the mixer’s bowl, mix together the maple syrup, sea salt, and peanut butter. Peel and slice the two bananas, and add them to the mixer’s bowl. Mix for a few seconds. Finally, add the vanilla extract, dark chocolate chips, and the chia pudding. Mix well and set aside.

5 minutes

Make the dough

With a little vegetable butter, grease the donut molds. Preheat the over to 350 degrees.
In a large bowl, mix together the all-purpose gluten-free flour, baking powder, and egg replacer. Add the liquid mix and the remaining almond milk. Whisk together until you obtain a smooth mix, then spoon it into the donut molds.

25 minutes


Transfer the donut tray into the oven and bake for 25 minutes. The dough will raise quite nicely. When golden, take out of the oven and flip the donuts on a cooling rake.

10 minutes


For a base chocolate glaze, mix all the glaze ingredients. When the donuts are cold, dip them halfway into the glaze and put them back on the cooling rake to solidify.



When the glaze has settled, enjoy your donuts!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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