Baked Banana Nut Donuts

These baked banana nut Donuts are the easiest in the world to make. A kid can make them and they come out nice and fluffy with a wonderful texture, and what’s more you can even have two of them and you won’t blow your calorie count for the day!

I used 1 package of Betty Crocker banana muffin mix

1/2 cup Blue Diamond. Unsweetened almond milk.

I am also going to bake up the chocolate chip variety next time, making it the same way, since my experiment worked well!

Mix the almond milk in with the mix until all the time mixes incorporated with a spatula.

Spray donut pan with Baker’s Joy and then add in very carefully, with a spoon the batter into 5 of the donut receptacles.

I used to Chinese soup spoon to scoop in the batter and it worked really well.

Simply baked the donuts at 375 degrees Fahrenheit for 16 minutes.

Check your oven at about 12 minutes and see how they’re doing, because every oven bakes differently.

I baked mine in my Cuisinart convection oven and I preheated the oven about 15 minutes before I put the donuts in.

I figured the nutrition count for these. I just have to go into My Fitness Pal to write down how the nutritional info stacks up here. Pretty darn good is the general answer.

So, I hope you’ll look at all the possibilities for making flavored baked donuts down your baking section. I got the idea to use a muffin mix in a donut pan from King Arthur Flour. You can learn a lot about baking and technique from reading their catalogs.

I hope you enjoy these as much as I did and feel free to come up with your own baking combinations.

You can use milk, soy milk or water in the place of the almond milk too.

Have a Delicious Day!

Recipe and photos by Polly Motzko

Nutrition Count

  • 147 calories per donut when made with almond milk
  • 2.5 grams protein
  • 3.9 grams fat
  • 26.5 grams of carbohydrate
  • 306 mg sodium
  • 59 mg of potassium
  • .1 gram fiber
  • 12 grams sugar
  • 1% vitamin A
  • 4.5% vitamin C
  • 4.5% calcium
  • 2.8% iron