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Very Vanilla Banana Mini Doughnuts

  • Author: Annie
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 24 1x


From my “free with subscription” e-book, TEAse Me, these adorable mini doughnuts have lots of vanilla flavor and can be enjoyed alongside your cup of tea with zero guilt!




  • 1 large ripe banana
  • ½ cup unsweetened plain vegan yogurt
  • 1 Tbsp. vanilla extract
  • ¾ cup pure maple sugar or coconut sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 vanilla tea bags, snipped open and
  • contents emptied (discard or compost tea bags)
  • 2 tsp. baking powder
  • 1 Tbsp. vanilla powder

Chocolate Coating

  • 1/3 cup unsweetened vegan chocolate
  • 1 Tbsp. unsweetened sunflower butter
  • powdered stevia sweetener, to taste


Make doughnuts

  1. Preheat oven to 425-degrees F. Have two mini doughnut pans ready. (If using coconut sugar, batter will be darker and stickier; you may want to lightly spray pans with oil.) This recipe makes ~24 mini doughnuts.
  2. In the bowl of a food processor, process the banana, yogurt, vanilla extract, and maple sugar until smooth.
  3. In a large bowl, whisk together the flours, dry tea, baking powder, and vanilla powder. Add the wet ingredients and stir until thoroughly moistened. Scrape the mixture into a pastry bag (see Notes) and pipe batter into doughnut tins. Fill them only about halfway – they’ll puff up nicely.
  4. Bake for 8-10 minutes. Remove and let sit in pans for a couple of minutes before removing gently and letting them cool completely on a wire rack.

Make chocolate coating

  1. In a double boiler, slowly melt the chocolate and the sunflower butter. When melted, stir in the stevia powder to taste.
  2. Dip the tops of the doughnuts in the chocolate, swirling to coat, or drizzle to get stripes. Place the doughnuts on a wire rack and let the chocolate set.


D.I.Y. Pastry Bag

  • Make your own pastry bag using a quart- or gallon-size food storage bag! Tilt the bag so that one corner faces down, snip off the corner and place the bag into a tall glass, folding the opening of the bag down around the rim of the glass. Now fill bag with batter, twist and squeeze into the doughnut tin.


  • Serving Size: 12
  • Calories: 181
  • Sugar: 14
  • Sodium: 9
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 35
  • Protein: 3
  • Cholesterol: 1