My Gingerbread Banana Doughnuts are gluten-free, vegan, low sugar, and high in iron! Two beloved desserts go plant-based:) Healthy cake doughnuts meet gingerbread cookies!

Thanks to an influx of ultra-brown bananners, my mind has been abuzz with cooky dessert ideas. These healthy breakfast treats are zany, zippy, and great for zooming-out-the-door days! Plus, they’re naturally gluten-free (no processed “flour” blends,) and only 65 calories each? Huh? Howza possible? Give gratitude to the wholesome, fat-free additions of applesauce, blackstrap molasses, and banana. Blackstrap molasses is arguably the healthiest of added sugars, which sounds like an oxymoron. Don’t go hogwild on the bottle, downing it like Jack Daniels, one tablespoon has 20% or your Calcium needs and 19% of the daily iron suggestion. It also has about half the glucose content of maple syrup and agave. So… if you’re gonna use a liquid sweetener during December, go for that sticky black sweet stuff.

Gingerbread Banana Doughnuts

Yields 9 Doughnuts

WHAT YOU’RE GONNA NEED:

~1/2 cup unsweetened applesauce (126g)

~1 super ripe banana (105g)

~3 tablespoons water or non-dairy milk (45mL)

~1 tablespoon apple cider vinegar*(15mL)

~2.5 tablespoons blackstrap molasses**(42g)

~1/2 teaspoon liquid stevia extract or 4 tablespoons/48g granulated sweetener (NOT DRY)

~1 cup chickpea flour,*** sifted

~2 teaspoons baking POWDER

~1/2 teaspoon baking SODA

~1 packed teaspoon cinnamon

~1/2 packed teaspoon ginger

~To Taste: Cloves, Salt, and Pepper

WHAT YOU’RE GONNA DO:

1. Preheat thy oven to 350F (180C.)
2. In a large measuring cup or mixing bowl, puree the banana with a fork. Add applesauce, molasses, water, and vinegar. Whisk and set aside for 5 minutes.
3. Gather the dry ingredients and a medium-sized sifter/sieve.
4. Set the sifter on a paper towel and spoon the chickpea flour, spices, and leavening ingredients inside.
5. Once the wet stuff has “fermented” for a little bit, quickly lift the sifter above the liquid and sift like you mean it. It’ll look like a mountain of yellow snow.
6. FOLD in the dry ingredients with a spatula.
7. Pour into greased doughnut pan or silicon mold and bake for 10-12 minutes.
8. Cool for at least 10 minutes, but they’re surprisingly delicious straight out of the oven!

INFO DE NUTRITION per pastry: 65 calories | 2.2g protein | 3g fiber |1.8g added sugar | 0.6g fat (no saturated fat)

Recipe Notes:

*Any cooking-grade vinegar or acid, including lemon juice, will work in place of ACV. I just tell myself the “apple” component makes these doughnuts even more festive;)

**Yes, you can use regular molasses instead of blackstrap. However, this will cut down on the nutritional benefits and slightly increase the sugar.

***Also known as garbanzo flour or besan. This is a common ingredient in Indian cuisine. It’s my favorite gluten-free grain-free flour, but if you cannot find/use it, try whole-wheat pastry flour, GF oat flour, OR a Cup4Cup gluten-free all-purpose blend. I have not tried almond flour, as that is not my favorite buddy in my baking arsenal.

It’s a wonderful texture! If you want to climb another notch, stir in 1/4 cup fresh cranberries or 2 tablespoons of unsweetened craisins. My favorite glaze combines protein powder, orange zest, and vanilla. For simplicity, just dust them with powdered sugar.

If you like holey, spicy cupcakes, try my Mexican Chocolate Doughnuts. 

These gingerbread banana doughnuts passed the picky family test… so they’re not just for health nuts! But they do pair well with nuts…

Best Dishes,

The Hippie Happy Foodist™