Blueberry Banana Donuts With Vanilla Glaze
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.
Servings 1 dozen donuts
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.
Notes
Store donuts in an airtight container at room temperature up to 2 days.