Sometimes this girl needs a doughnut.

Like when I wake up to an unexpected email that starts my day off wrong or hell, I just wake up on the wrong side of the bed.  Really, that’s no way to start a day so what do I do?

I make doughnuts.

My mother bought me a mini doughnut pan for christmas and I didn’t realize my life had felt so empty before.  These are so much better than regular size doughnuts because you can pop them in your mouth (which I know doughnut holes are similar but come on- who doesn’t love things in mini size!)

 So when you wake up on the wrong side of the bed, make doughnuts.  Then sit, have a cup of coffee or tea, and eat the doughnuts.   I mean, how could you not feel better after eating two (or six) of these?

5.0 from 2 reviews
Whole Wheat Banana Nut {Mini} Doughnuts
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 1½ dozen
  • ¾ cup whole wheat pastry flour
  • ¾ t baking powder
  • ¼ t salt
  • ¼ cup pecans or walnuts, crushed
  • ½ milk
  • 3 tablespoons sunflower oil
  • 1 egg white
  • 1 medium, ripe banana
  • 2 tablespoons maple syrup
  • Topping:
  • ¼ cup sugar
  • 1 tablespoon cinnamon
  1. Preheat oven to 375˚ and using sunflower oil, grease 2- 12-mini doughnut pan.
  2. In a medium bowl, whisk together the first four ingredients (through the pecans) and set aside.
  3. In a separate bowl, mash the banana and whisk in the milk, oil, egg, and maple syrup. Pour into dry mix and stir until barely combined.
  4. Scoop into a large ziplock bag and cut a ½" tip in one corner. Squeeze batter in even circles around the doughnut pan.
  5. Bake for 8-10 minutes or until doughnut spring backs lightly. Let cool until just warm to the touch. Combine cinnamon and sugar, then shake each doughnut with the mixture. (only do this right before serving.)
  6. If you let your doughnuts cool all the way, you can always dunk the doughnut quickly in water and then mix it with the cinnamon/sugar.
This recipe would also make 6 regular size doughnuts.


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