Not Quite Dunkin’ Doughnuts
Let’s be honest: Dunkin’ doesn’t sell doughnuts. They sell round, baked items stuffed with artificial ingredients and loaded with sugar. Just look at their ingredient list—it’s a science experiment!
Instead, let’s whip up something truly delicious, easy, and made with real food. For this recipe, I took a basic sugar-free approach, added natural sweetness with bananas, and baked the doughnuts to perfection. They’re toddler-approved and baby-loved, and they think it’s a treat, but it’s actually a healthy option!
Why You’ll Love These Doughnuts
Naturally Sweetened: Bananas add just the right amount of natural sweetness.
No Frying Needed: These doughnuts are baked, not fried, making them healthier and easier to make.
Kid-Approved: Perfect for toddlers, babies, and anyone craving a guilt-free treat.
Simple Ingredients: No need for artificial flavors or complicated additives.
Ingredients for Sugar-Free Doughnuts
Bananas (mashed)
Eggs
Coconut Oil (melted)
Vanilla Extract
Almond Flour
Baking Powder
Baking Soda
Cinnamon
Pinch of Salt
Optional: Caramel Date, or Elavi Cashew Butter for a delicious topping!
How to Make Sugar-Free Doughnuts
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a doughnut pan with coconut oil or non-stick spray.
Step 2: Mix Wet Ingredients
In a mixing bowl, mash the bananas until smooth. Whisk in the eggs, melted coconut oil, and vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, mix the almond flour, baking powder, baking soda, cinnamon, and salt.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients, mixing until combined. The batter should be thick but scoopable.
Step 5: Fill the Pan
Spoon the batter into the doughnut pan, filling each mold about ¾ of the way full.
Step 6: Bake
Bake for 18–20 minutes, or until the doughnuts are golden brown and a toothpick comes out clean.
Step 7: Cool and Serve
Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack. Sprinkle with powdered monk fruit or cinnamon if desired.
Let me be honest, if you are looking for a sugar bomb, colorful, sprinkle doughnut, I am sorry to say that this isn’t it. BUT it is absolutely delicious and moist on the inside. Also, because of the light sweetness from the banana, you can swap the toppings, add some mix‘ins and make these uniquely yours!
For the dozen that I made, I added some very very crushed walnuts in one (remember, I am feeding little people, so it needed to be basically a powder). This added some healthy omega’s, antioxidants, and some gut friendly fiber. My youngest is on antibiotics for an ear infections, so we are working on supporting and rebuilding her gut health up to counteract the medicine. In the other dozen, I added some 90% cacao chunks, as well as some extra large banana chunks - which made them especially delicious for dessert!
Some other options would be to add different fruits. Maybe some blueberry or strawberry? Some freeze dried strawberry would add a great depth of flavor. I used vanilla extract, but almond extract would be extra delicious as well!
I also topped some with almond butter, some with my Date Caramel Cream, and some with some whipped coconut milk and shredded chocolate- just for fun! We ate some plain for midday snacks as well. My oldest is in an extremely picky eating stage so it is a win when she asks for seconds on something!
Sugar-Free Doughnuts: "Not Quite Dunkin"
A naturally sweetened, baked doughnut recipe that’s kid-approved and made with real ingredients.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 doughnuts
Ingredients
2 ripe bananas, mashed
2 large eggs
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ cups almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
Pinch of salt
Instructions
Preheat oven to 350°F and grease a doughnut pan.
Mash bananas and mix with eggs, coconut oil, and vanilla extract.
In a separate bowl, combine almond flour, baking powder, baking soda, cinnamon, and salt.
Add dry ingredients to wet ingredients and stir until combined.
Fill the doughnut molds ¾ full and bake for 18–20 minutes.
Cool, top as desired, and enjoy!
Customization Tips
Flour Alternatives: Use oat flour for a slightly denser doughnut.
Flavor Boost: Add a pinch of nutmeg or a handful of dark chocolate chips for variety.
Frequently Asked Questions
Can I freeze these doughnuts?
Yes! Freeze them in an airtight container for up to 3 months. Just thaw and enjoy.
What if I don’t have a doughnut pan?
No problem! Use a muffin tin instead, and bake for the same amount of time.
How long do these doughnuts stay fresh?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
