Gluten-Free Strawberry Banana Donuts

5 from 13 votes

Gluten-Free Strawberry Banana Donuts

Delicious Gluten-Free Strawberry Banana Donuts that are soft, lightly sweetened with honey and baked, not fried, with zero oil or butter for the perfect Valentine's Day treat!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dessert

Cuisine: American

Keyword: Gluten-Free Strawberry Banana Donuts

Servings:

Ingredients

For the Donuts:

1 1/4 cups oat flour
3/4 cup almond flour
2 tsp baking powder
1/4 tsp salt
1/2 cup mashed very ripe banana (about 1 medium banana)
2 eggs
1/4 cup milk of choice
1/3 cup cane sugar
1 tsp vanilla extract
1/2 cup finely chopped strawberries

For the Strawberry Glaze:

1 cup powdered sugar
2 Tbsp blended or mashed strawberries
1-2 tsp milk
A sprinkle of crushed freeze-dried strawberries (optional)

Instructions

Prepare the oven. Preheat your oven to 350 degrees F. Generously coat a 12-count donut pan with nonstick cooking spray.
Mix the ingredients. In a large bowl, whisk together the oat flour, almond flour, baking powder, and salt until evenly combined. In a separate bowl, whisk together the mashed banana, eggs, milk, cane sugar, and vanilla extract until smooth and well incorporated.
Make the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the finely chopped strawberries until evenly distributed throughout the batter.
Fill the donut pan. Transfer the batter to a large zip-top bag or piping bag and snip off one corner. Pipe the batter evenly into each donut cavity, filling each about three-quarters full.
Bake the donuts. Bake for 13 to 15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Make the strawberry glaze. While the donuts cool, whisk together the powdered sugar, blended strawberries, and milk until smooth. If needed, add additional milk one teaspoon at a time until the glaze reaches a thin, pourable consistency.
Glaze the donuts. Dip the tops of each cooled donut into the glaze, allowing any excess to drip off. Sprinkle with finely crushed freeze-dried strawberries before the glaze sets. Let the glaze harden for several minutes before serving.

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