It was National Donut Day recently, so of course celebration was needed! Go a (semi) healthier route by baking your own donuts at home. It’s not only better for you compared to the traditional deep fried donut, but you can get creative with toppings! A donut pan will definitely come in handy for these.
Makes 6 vegan banana donuts
3 tablespoons ripe banana, mashed
1/4 cup Earth Balance, softened
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/4 cup vanilla almond milk
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts
For the topping:
1 cup vegan chocolate chips
3/4 cup chopped walnuts
sea salt (optional)
Preheat oven to 350° F. Even if your donut pan is non-stick, it helps to grease and flour it a little bit because the dough will be sticky.
In a bowl, mix the Earth Balance, banana, and sugar. Add the vanilla, vinegar, and almond milk, stir.
Next, add all of the dry ingredients to the wet mixture, and mix until just combined. Let the dough rise for a minute or two.
With a spoon (or two), spoon the dough into the donut pan, filling each well at least half full, and making sure the middle where the hole will be doesn’t have any dough on it. Try to smooth out the dough the best you can.
Bake for 10-12 minutes, or until they are slightly golden and a toothpick comes out clean.
Once out of the oven, let them cool completely.
For the topping, take the chocolate chips, and melt them in the microwave in 10 second intervals, stirring in between, until the chocolate is totally smooth.
Spread the chocolate on top of the donuts, sprinkle with walnuts, add a dash of salt if desired.