These blueberry banana donuts are so moist and delicious, you would never guess they’re baked, rather than fried and don’t have a speck of butter or oil in them! A simple vanilla glaze finishes them off perfectly.
Uh-huh. I said it. Totally indulgent, but nearly fat-free donuts. Because I love you guys that’s why.
I’m in full spring-mode and there’s no going back now. Yesterday I posted my favorite asparagus recipe and last week I shared some pretty dang good lemon tarts. Today we’re doing donuts. With blueberries and bananas. Oh, and a glaze, because what’s a homemade donut without glaze?
You would never guess by looking, but these donuts are oven-baked (not fried) and do not have any oil or butter in them. So how do they get so fluffy and moist?
Mashed banana, plain yogurt, and buttermilk provide plenty of moistness, while at the same time, they make these donuts on the lighter side. (I would not recommend subbing for these ingredients, otherwise you donuts won’t turn out as moist as mine did)
The vanilla glaze for these donuts is very simple and takes less than 5 minutes to whip up. Powdered xylitol, (powdered sugar works, too) vanilla extract, and just enough milk to make a creamy consistency.
Dip your (cooled!) donuts in the glaze and set on wax paper to set for 10 minutes. (if you can wait that long)
So pretty and perfect for spring. Actually anytime, if you ask me.
It’s nearly impossible to only have one of these donuts. They’re lovely with a cup of coffee. And perfectly appropriate for a lazy Sunday, like today.
Blueberry Banana Donuts With Vanilla Glaze
Ingredients
- DONUTS:
- 2 cups white whole wheat flour
- 1/2 cup xylitol or granulated sugar
- 3 teaspoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 medium ripe banana mashed
- 2 large eggs
- 1/2 cup plain yogurt
- 3/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries if using frozen, do not thaw
- GLAZE:
- 1 cup powdered xylitol or powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
-
Make the donuts: Preheat oven to 350F and lightly greased a donut pan. Set aside.
-
In a medium bowl, combine flour, xylitol, cornstarch, baking powder, and salt. In a large bowl, whisk mashed banana, eggs, yogurt, buttermilk, and vanilla until smooth. Gently fold dry mixture into liquid mixture until just combined. Fold in blueberries.
-
Fill prepared donut pan 3/4 full of batter. Bake donuts at 350F 15-17 minutes, or until a toothpick comes out clean. Cool donuts in pan 10 minutes, then transfer to a wire cooling rack to cool completely.
-
Make the glaze: In a small bowl, gently whisk powdered xylitol, vanilla extract, and milk by the tablespoon until you get a thick glaze (add a little more milk if needed)
-
Dip cooled donut-tops into glaze and place on wax paper for 10 minutes to set before serving.
Recipe Notes
Store donuts in an airtight container at room temperature up to 2 days.
I know you’ll love my other breakfast treats!
Banana Chocolate Chip Streusel Coffee Cake
Sarah, your donuts look divine! I adore blueberries in baked treats for breakfast. Who doesn’t? Thanks for sharing. Pinned!
Stacy | Wicked Good Kitchen recently posted…Lemon Cream Cheese Buttercream
Thanks so much for the pin love, Stacy! And ikr? blueberries for breakfast is just necessary. 😉
Blueberry donuts are maybe my favourite kind of donuts. These look perfect.
Sarah | The Sugar Hit recently posted…Salted Caramel & Macadamia Pull-Apart Bread
Well, you are definitely going to love these donuts then! Thanks, Sarah! 🙂
These sound delicious, do you know what kind of non-dairy substitution could be made for the buttermilk?
Hi there, Marisa—I personally do not know a non-dairy substitute for buttermilk, but I did find this very informative article from Joy The Baker, that I think you will find very useful!
These sound delicious! And I can’t get over how pretty they are! Thank goodness for donut pans. I can’t stand the smell of oil in my house after frying.
Natalie @ Tastes Lovely recently posted…Five Things for Friday
Aww you’re soo sweet, Natalie! and so true about the smell frying oil gives your house—I try to avoid frying as much as possible, just because I hate that lingering oil smell!
Come to mama you beautiful donuts you. SIGH. SWOON. YUM!
Haha! Thanks so much, Pamela!
These look fantastic. Just wondering though, about how many does this recipe make? Thanks!
Hi, Megan—This recipe makes 1 dozen donuts.
These look so good, Sarah! Beautiful photos, too!
Kelly @ The Pretty Bee: Cooking + Creating recently posted…Creamy Quinoa and Broccoli Casserole with Crunchy Topping.
Thank you, Kelly! That means a lot coming from you, since your pictures are always gorgeous! 🙂
sadly, I didn’t find a donut pan and have run out of time to shop. Now that I have all the ingredients, can I bake this as a bread??
Hi, Lynne—I haven’t tested this recipe in a loaf pan, but you can certainly try it! You will have to increase the bake time quite a bit though—just be sure you bake it until a toothpick comes out clean. You could also try baking them in a muffin pan. Let me know if you have any other questions!