Introduction

Start your day with a delicious twist on a classic treat—these healthy chocolate breakfast donuts are moist, fluffy, and packed with wholesome ingredients. Perfect for a quick morning snack or a sweet breakfast that still nourishes.

The image shows six chocolate-glazed donuts arranged in two rows of three on a white marbled surface. Each donut is fully covered with a shiny, smooth layer of dark chocolate icing that reflects light. The donuts have a soft, round shape with a clear hole in the center. Around the donuts, there are small splashes and smears of melted chocolate, adding texture and contrast to the clean background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup white, spelt, or oat flour
3 tbsp cocoa powder
2 tbsp additional cocoa powder or chocolate protein powder
1 tsp baking powder
1/4 tsp salt
1/2 cup mashed banana (for banana-free, try these Vegan Donuts)
1/4 cup oil or 1/3 cup nut butter of choice
3 tbsp pure maple syrup, honey, or agave
2 tbsp water
1/2 tbsp white or cider vinegar
Optional: 2 oz melted chocolate (combine with 2 tsp oil or pure maple syrup for a thinner dipping sauce)

Instructions

Step 1: Preheat your oven to 350°F and grease a donut pan or mini muffin pan to prevent sticking.
Step 2: In a mixing bowl, whisk together the mashed banana, oil (or nut butter), maple syrup (or honey/agave), water, and vinegar until smooth.
Step 3: In a separate bowl, combine the flour, cocoa powders, baking powder, and salt.
Step 4: Stir the dry ingredients into the wet mixture gently until just combined—avoid over-mixing to keep the donuts light and fluffy.
Step 5: Spoon the batter evenly into the prepared pan, filling each cavity about 3/4 full.
Step 6: Bake in the center rack of the oven for about 8 minutes, or until the donuts are cooked through and spring back to the touch.
Step 7: Let the donuts cool in the pan for at least 5 minutes, then carefully run a knife around the edges to release them.
Step 8: If desired, dip the cooled donuts in melted chocolate mixed with oil or maple syrup for an easy glaze, or frost with your favorite donut glaze recipe.

Tips & Variations

For a banana-free version, substitute mashed apple sauce or use the vegan donut recipe mentioned for a similar texture.
Experiment with different nut butters like almond or peanut for varied flavors and added protein.
Adding a pinch of cinnamon or espresso powder can deepen the chocolate flavor without extra sugar.
Use gluten-free oat or spelt flour to make the donuts suitable for gluten-sensitive diets.

Storage

Store these breakfast donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in the microwave for about 10-15 seconds or in a low oven for a few minutes to maintain their soft, fluffy texture.

How to Serve

The image shows six round donuts with a shiny dark brown chocolate glaze coating covering the entire top and sides, sitting on beige parchment paper. The glaze is smooth and reflects light, creating bright reflections and small pools of extra chocolate glaze around the donuts. The donuts' inside is lighter and softer, visible in the central hole. The background is white marble texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without bananas?

Yes, you can substitute mashed apple sauce or follow a vegan donut recipe that skips bananas while maintaining moisture and texture.

Can I freeze the donuts?

Absolutely. Freeze the cooled donuts in a sealed container or freezer bag for up to 2 months. Thaw at room temperature or gently warm before serving.