These healthy banana donuts are soft and fluffy. They are just 4 ingredients and don’t require any wheat flour, eggs, added sugar, milk or butter. The donuts also don’t require any frying. They are easy to make and you can customize them with your favorite donut toppings.
A pile of banana donuts

These banana donuts are great for breakfast, snack or dessert. They are light, soft, fluffy and can be customized with mix-ins or donut toppings.

Ingredients

  • Oat flour: I recommend using store bought oat flour rather than making your own. I have found that store bought oat flour usually has a finer texture than homemade oat flour and will produce a more tender and lighter crumb. Oat flour can be substituted with all purpose flour for this recipe.
  • Baking Powder: Baking powder is used to help the donuts rise. I recommend using aluminum free baking powder because more baking powder is needed to help oat flour rise and using aluminum free will eliminate any chance of a metallic aftertaste.
  • Bananas: Use very ripe or overripe bananas which are sweeter and have more moisture. These donuts are only sweetened with bananas so you want to use very sweet bananas. The bananas will need to be fully pureed in a blender before being added to the recipe.
  • Oil: A little oil is needed to keep the donuts tender. I used avocado oil to make these donuts healthier. You can substitute with canola oil.

How to Make Healthy Banana Donuts

  • The banana puree and oil are first mixed together. The oat flour and baking powder are then stirred in.
  • If you want to add any mix-ins, like nuts or chocolate chips, add them in now.
  • Scoop the dough into your mini muffin pan or mini donut pan.
  • Bake for about 20 minutes or until done. Full instructions are in the recipe card at the end of the post.

Texture

These donuts don’t have the same texture as a typical fried yeast donut. They are more like cake donuts and have a soft, light and fluffy texture.
A banana donut cut in half

Expert Tips

  • These donuts work best as donut holes (baked in a mini muffin pan or a donut hole pan) or mini donuts.
  •  The donuts are only very lightly sweetened on their own since donuts are usually topped with glaze or rolled in sugar. If you don’t plan on adding any donut toppings and want a sweeter donut, you can add a little maple syrup or other sweetener to the donut batter, or add chocolate chips or other sweet mix-ins to sweeten the donuts.
  • Make sure to fully puree the bananas in a blender. Mashed bananas will make the donuts more dense and gummy rather than soft and fluffy.

Banana donuts rolled in sugar

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5 from 1 vote

4 Ingredient Healthy Banana Donuts

These healthy banana donuts need just 4 ingredients. No wheat flour, eggs, added sugar, milk, dairy or butter. The donuts take only a few minutes to prepare and you don't need to fry them. They make a nice treat for breakfast, snack or dessert.
Servings: 14 donuts
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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Ingredients

  • 1 cup (242 g) banana puree, see note before starting
  • 2 tbsp (1 fl oz/30 ml) avocado oil
  • 1 cup (110 g) oat flour, see note before starting
  • 2 tsp (9 g) aluminum free baking powder

Instructions
 

  • Preheat oven to 350°F (177°C). Grease 14 cavities of a mini muffin pan. You can also use a mini donut pan.
  • Add banana puree and oil to a large mixing bowl. Mix with a spatula until evenly combined. Add in oat flour and baking powder and stir until you have a uniform batter.
  • Use a 1.5 tbsp cookie scoop to scoop the batter and release it into your prepared mini muffin pan. The amount of batter needed may be different if you are using a mini donut pan or other donut maker or pan.
  • Place pan in the oven and bake donuts for about 20-25 minutes or until done. The surface of the donuts should be golden and when you apply light pressure to the surface, they should bounce back. Let donuts cool fully before eating. If desired, you can coat the donuts in sugar, cinnamon sugar or your favorite icing before serving. Donuts are best enjoyed soon after they are done baking as that is when they are the most soft and fluffy. Uneaten donuts should be stored in an airtight container in the fridge or freezer.

Notes

  • Banana note: 1 cup/242 grams is measured after the bananas have been pureed This recipe works best with overripe or very ripe bananas because they are sweeter and have more moisture and there is no other sweetener being used in the donut batter. You will want to puree the bananas in a blender until completely smooth before using them in the recipe. The recipe does not work well with mashed bananas.  You will need approximately 3 large bananas to produce 1 cup of banana puree (but please measure out 1 cup for the recipe and don't just use the entire amount). If you are using a scale for this recipe, you will want to put in a little more than 242 grams of peeled bananas into your blender because some of the banana will end up stuck in your blender and you want to add 242 grams of bananas to the recipe.
  • Oat flour note: To accurately measure oat flour for this recipe with a measuring cup, first stir up the oat flour in the bag with a spoon because oat flour tends to get very compacted when stored. Then spoon it out into your measuring cup and level off the measuring cup. If you don't stir the oat flour first and/or you directly scoop the flour with your measuring cup, you will end up with too much flour for this recipe.
  • I used Bob's Red Mill Oat flour,* Whole Foods 365 aluminum free baking powder* and a Wilton mini muffin pan* to make this recipe.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Avocado oil can be substituted with canola oil.
  • Sweetness note: The donuts are only very lightly sweetened since donuts are usually coated in icing or sugar. If you plan on eating them plain and don't mind the low sugar, you can enjoy them as is. If you prefer sweeter, you can add 1 tbsp of maple syrup or other sweetener to the donut batter or add sweet mix-ins like chocolate chips.
  • Optional Cinnamon Sugar Coating: For the coating, I used McCormick's cinnamon sugar.  You can also make your own cinnamon sugar mixture: 2 (heaping) tbsp sugar + 1/2 tsp cinnamon. You can also leave off the cinnamon if you don't like cinnamon and just coat in sugar. Put the cinnamon sugar in a medium ziploc bag. Put donut holes in the bag, seal the bag, and shake the donuts until they are coated in cinnamon sugar. Donuts will coat better if they are slightly wet on the surface. If you are having trouble getting the cinnamon sugar to stick to the top, you can very lightly wet the donut tops with water (with pastry brush or a mist spray bottle) and then coat.
  • Estimated nutrition does not include the cinnamon sugar coating.
Serving: 1donut, Calories: 58kcal, Carbohydrates: 8g, Protein: 1g, Fat: 3g, Saturated Fat: 0.3g, Sodium: 46mg, Fiber: 1g, Sugar: 2g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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