Overhead shot of a Small green tray filled with chocolate mini gluten free donuts
Print Recipe
5 from 1 vote

Chocolate Mini Gluten Free Donuts

These chocolate mini gluten free donuts are the perfect way to satisfy your sweet tooth! Packed with protein and no added sugar, these donuts are a healthy indulgence. Gluten free, grain free, vegan, paleoish, and so simple to make! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: chocolate donuts, gluten free donuts, protein donuts, vegan donuts
Servings: 8 servings
Calories: 98kcal
Author: Samantha Rowland

Ingredients

Instructions

  • Preheat the oven to 400F
  • In a large bowl, mash the bananas. 
  • To the mashed bananas, add the water, applesauce and egg replacer. Stir well making sure the egg replacer is very well mixed in
  • Add the protein powder, cacao powder and tigernut flour to the bowl of wet ingredients and mix well. 
  • After the wet and dry ingredients are incorporated, add the sunbutter (or your favorite nut butter) and stir well. 
  • Add the baking powder to the mixture and stir well, being sure to fully incorporate into the mixture. 
  • Divide the batter evenly among 2 donut pans, making a total of 16 mini donuts. Be sure to clean off the center to ensure you get a donut, not a cookie
  • Bake at 400F for 20 minutes. 
  • Remove from the oven and allow to cool on the counter. Move to the fridge and allow to cool (about 30 minutes)
  • Add the unsweetened chocolate to a small ceramic bowl or glass measuring cup. Melt the unsweetened chocolate in the microwave in 30 second increments, stirring well between.  This usually takes 1 minute total.
  • Once the chocolate is melted, take the donuts out of the fridge and drizzle the chocolate over the donuts using a spoon. 
  • Store the donuts in the fridge up to 5 days in a sealed container. 

Nutrition

Calories: 98kcal | Carbohydrates: 8g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 170mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.6% | Calcium: 4.5% | Iron: 13.5%