Do you know what’s harder than packing lunches? Making grab-and-go breakfast items that are allergy-friendly!
Nutritious grab-and-go breakfast items that are homemade aren’t always easy to find. I do know that breakfast is an important meal because I want to give my daughter nutritious foods that will help kick-start her day.
Unfortunately, I don’t always have time to sit around the table; instead, I’m packing lunches, trying to drink a cup of coffee, and tying her shoes while rushing out the door to catch the bus or beat traffic.
The truth is that kids love donuts. Parents love donuts. Their round shape is iconic with mornings. They’re easy to eat on the go and can be made not only healthier but also allergy-friendly to help you get out the door on time.
You can make a batch of these over the weekend and freeze for future mornings. Just pull one the out of the freezer, let it stand at room temperature while you help get everyone out the door, and then toast for a few minutes.
Of course, you can enjoy them fresh! Another added bonus: They are baked.
This recipe is gluten-, nut-, dairy-, and egg-free.
Banana Chocolate Chip Donuts
- Yield: 16 Donuts 1x
- Cuisine: Baking
- 1 flax egg (or 1 large egg)
- 2 medium-large ripe bananas
- 6 tablespoons unsweetened applesauce
- 1/2 cup nondairy yogurt (or low-fat regular yogurt)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose gluten-free flour
- 3/4 teaspoon xanthan gum
- 1/2 cup gluten-free rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup allergy-free chocolate chips (or your preferred mix-in, we also tested this recipe with blueberries)
- Preheat the oven to 350F. Coat your donut pan with cooking spray and set aside.
- If you’re using a flax egg, first make your egg by combining 1 tablespoon of ground flax with 3 tablespoons of warm water. Mix and set aside for 5+ minutes until it becomes gel-like.
- In a large bowl, mash the bananas. Add the applesauce, yogurt, maple syrup, vanilla, and egg. Mix well.
- In another bowl, combine the flour, xanthan gum, oats, baking powder, baking soda, salt, and cinnamon.
- Pour the dry ingredients into the bowl with the banana, and mix until well combined.
- Add the chocolate chips, and mix again.
- Spoon the batter into the donut pan evenly, filling to the top.
- Bake for 22 to 25 minutes, until a toothpick comes out clean.
- Remove from the oven and let cool.