You know my obsession with the mini baked donuts. I just love them. They are so easy to mix up, you can generally make healthy modifications, they bake very quickly and are easy to control portion sizes with. I feel like they are a win all the way around! Here are the pans I use. Most of my recipes use about 2 pans.
These banana maple donuts were no exception. They were very fast to make and bake, the flavor was amazing. Also they were generally pretty healthy.
Mix your dry ingredients. For this recipe, I used whole wheat pastry flour for these. Pastry flour has lower protein levels than regular whole wheat flour. It helps smaller pastries like these be more tender, even when using whole wheat. For yeast dough, I always stick with a regular whole wheat, because with those you need the structure. Anyway, mix your dry.
In a separate bowl, mix wet. Combine the 2 and mix only until it comes together. You don’t want to over mix.
Wheat dough is particularly prone to being tough if you do.
Pipe or spoon into pans. I always pipe as it is so much easier. If you don’t have piping bags, a ziplock bag is a great substitute.
Bake until the are just (VERY) slightly under baked. These are a smaller baked good, but there is still some carry over cooking that happens.
I made a glaze of powdered sugar, mapleine flavor, vanilla and milk. I dipped them in the glaze, then in crushed walnuts.
These donuts were some of my favorites I have made so far. They were so flavorful and tender. I was practically in love.
Banana Maple Mini Donuts
- 1 cup whole wheat pastry flour
- 3 tablespoons sugar- this is a variable. If you like your’s sweeter, add more.
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup buttermilk- I use Saco Pantry dried buttermilk
- 1 ripe banana, mashed
- 1 teaspoon vanilla
- 1 tablespoon melted butter, or oil of choice
- 1/2 teaspoon mapleine flavoring
- 2 1/2 cups powdered
- 1 teaspoon vanilla
- 1/2 teaspoon mapeleine flavoring
- 2 tablespoons pure maple syrup
- milk to consistency desired
- Preheat oven to 325 degrees.Mix flour, sugar, baking powder, cinnamon, and salt. In separate bowl combine banana, egg, buttermilk. vanilla, mapleine, and butter. Combine wet and dry ingredients. Mix only until combined. Pipe into sprayed donut pans (you can either butter them, or spray. I think spraying is so much easier in such a small pan.Bake for 7-10 minutes. These will bake quickly. Remember to pull them out of the oven when slightly underbaked. Carry over cooking will finish these off. Remove for pan after letting them sit for several minutes. While they are cooling, make glaze.Combine all ingredients listed for glaze. Whisk until smooth. Use the milk to determine consistency you are looking for. I like my glaze kind of a medium consistency. When I dip the donuts, I still want to be able to see the donut, but also still clearly see the glaze. If this makes sense?Let the donut cool for a few minutes before dipping. If they are too hot, all the glaze will run off. I also only dip the top half. I also rolled ours in walnuts. They were a great addition to the banana walnut flavor!