baked maple banana bread doughnuts
Better for you baked treats
Ingredients
- 2 tbsp melted coconut oil
- 1/3 cup maple syrup
- 1/2 cup plain whole milk Greek yogurt
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 very ripe bananas (about 1 cup mashed)
- 1 1/2 cups whole wheat flour (white wheat and all purpose work too)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp kosher salt
maple glaze
- 1 1/2 cups powdered sugar
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1-2 tbsp milk, to thinP
Instructions
- Preheat oven to 350 degrees. Grease 2 6-slot doughnut pans.
- In a bowl, whisk together the coconut oil, maple syrup, Greek yogurt, eggs, and vanilla until smooth. Stir in the mashed banana. Add flour, baking powder, baking soda, cinnamon, and salt, mixing until just combined. The batter should be quite thick.
- Scoop the batter into a piping bag or a ziptop bag with the corner snipped off. Pipe the batter into the doughnut slots, filling 2/3 of the way to the top. Bake the doughnuts for 10-12 minutes until puffy and the tops are set. Let cool in the pans for 5 minutes, then run a knife around the edge of each doughnut and place onto a wire rack. Cool completely.
- To make the glaze, whisk together the powdered sugar, maple syrup, vanilla, and 1 tablespoon of milk. The glaze should be fairly thick. If it seems too lumpy, add another tablespoon of milk.
- Place a piece of parchment beneath the cooling rack. Dunk one side of each cooled doughnut into the glaze and set back onto the wire rack. Let the glaze harden for 5 minutes. Serve!