Sometimes you just crave that comforting, sweet bite of a donut, but you want to keep things light, especially when dealing with breakfast or an afternoon snack. I’ve totally been there! That’s why I absolutely love rolling out this recipe for the **Banana Blueberry Donut**. These beauties swap out the heavy frying and refined white stuff for whole wheat flour and a drizzle of real maple syrup. They bake up soft, bursting with fresh blueberry flavor, and feel perfectly homey. It’s exactly the kind of approachable, thoughtful baking that my friend Sophia Reed—a specialist in keeping family kitchen traditions alive—always champions. Trust me, these baked donuts are easy enough for a Tuesday morning!
Meet the Author: Sophia Reed’s Take on the Banana Blueberry Donut
I find so much comfort in recipes that bridge the gap between the classics we grew up on and the quicker meals we need today. That’s why I really trust Sophia Reed’s approach to baking. As a Family Cooking Specialist, Sophia is all about honoring delicious heritage recipes but tweaking them just enough to make them practical right now. Her goal is keeping that warmth on the table without spending all day in the kitchen. When she puts her stamp on something like these baked banana blueberry donuts, you know it’s going to be both true to tradition and perfectly easy for regular weeknights!
Gathering Ingredients for Your Banana Blueberry Donut Recipe
Gathering your ingredients for these banana blueberry donuts is half the fun! We’re keeping things wholesome here with whole wheat flour and relying on those glorious overripe bananas for sweetness, but getting the measurements right is key to that perfect baked texture. Before you start mixing, make sure your milk is ready to go. If you want to peek at some other fantastic ways to combine these two fruits, check out my favorite Blueberry Banana Overnight Oats recipe!
Dry Ingredients for the Banana Blueberry Donut
You need to start with the right foundation. Whisk these five things together really well so the leavening agents are totally distributed. No one wants a sunken spot in their donut!
- 1 3/4 cups whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients for the Banana Blueberry Donut
Pay close attention here, because this is where the magic—and potential greasiness—can happen! You absolutely must use slightly warm or room temperature almond milk (or whatever milk you choose). If the milk is cold, it will seize up your melted coconut oil instantly, leaving you with little hard chunks in your batter. We don’t want that!
- 1/4 cup melted coconut oil
- 1/4 cup plus 3 tablespoons maple syrup
- 1/2 cup almond milk (room temperature or warm) or dairy free milk of choice
- 1 1/4 cups mashed banana (about 3 large overripe)
- 1/2 teaspoon vanilla
And don’t forget the star of the show: 3/4 cup of fresh blueberries, ready to be folded in right at the end for those gorgeous pockets of fruit!
Glaze and Drizzle Options for Your Banana Blueberry Donut
You have two lovely choices for finishing these off, depending on how sweet you want them. The glaze is nice and thick, but if you want to keep it completely refined sugar-free, that maple drizzle is amazing.
- Glaze: 3/4 cup powdered sugar
- Glaze: 2 tablespoons almond milk
- Alternative Drizzle: small amount of maple syrup
Step-by-Step Instructions for Perfect Banana Blueberry Donut Baking
Okay, let’s get these beauties into the oven! Baking donuts is honestly so much easier than frying—no stressful oil splatters! And if you don’t have a donut pan, don’t panic one bit. Just pour the batter into a greased muffin tin and call them banana blueberry muffins instead. They will be just as delicious! For some other fun baked ring treats, you should check out my friend’s recipe for Apple Fritter Waffle Donuts!
Preparing the Pan and Combining Dry Ingredients for Banana Blueberry Donut
First things first: get your oven humming along at 350 degrees Fahrenheit. While that’s warming up, grab your donut pan and make sure you grease it well. No sticking allowed! Next, grab a medium bowl for your dry stuff. Take your flour, baking powder, baking soda, cinnamon, and salt, and give them a really good whisk together. We want everything evenly mixed before we introduce the wet ingredients.
Mixing Wet Ingredients and Folding into the Banana Blueberry Donut Batter
In a separate, smaller bowl, mix up all your wet components. Remember what I said about the almond milk? Make sure it’s slightly warm so it plays nice with the melted coconut oil. Stir the oil, mashed bananas, maple syrup, warm milk, and vanilla until they look happy together. Then, pour that liquid gold into the dry ingredients. Stir gently—and I mean gently!—just until the streaks of flour disappear. Overmixing is the enemy here. Once combined, gently fold in all those lovely fresh blueberries. You want them suspended, not pulverized!
Baking and Cooling the Banana Blueberry Donut
Now, carefully divide the batter into your prepared donut pan. Fill each cavity right up to the top; they rise beautifully! Pop them into the 350°F oven and set a timer for 20 minutes. They are generally done between 20 and 25 minutes. You’ll know they’re perfect when they spring back lightly if you tap them, or if your toothpick test comes out clean. When they are baked, let them hang out in the pan for about 10 minutes before trying to gently lift them out onto a cooling rack. They need this resting time.
Finishing Your Banana Blueberry Donut with Glaze or Drizzle
You absolutely must wait until the donuts are completely cool before you try to glaze them, otherwise, you’ll just get sticky, melted sugar puddles. If you chose the classic powdered sugar glaze, whisk the powdered sugar and almond milk together until you get a nice drizzly consistency. If you skipped the refined sugar, just warm up that extra maple syrup a tiny bit and drizzle that right over the top! Either way, you are ready to eat!
Tips for Success When Making Banana Blueberry Donut
Baking these banana blueberry donuts is pretty straightforward, but sometimes those little details make the difference between good and absolutely amazing. My number one tip, of course, is about those bananas! You want those things practically black on the counter—the riper they are, the sweeter and moister your donut will be. Don’t try to cheat by using firm ones; they won’t mash down enough moisture.
Another thing I learned when developing these approachable recipes is the power of gentle folding. Once that wet batter hits the dry ingredients, stop mixing the second you don’t see streaks of flour anymore. Seriously, stop! I also want to remind you, if you don’t have a donut pan—which is totally fine by the way—these make unbelievably moist little muffins. They just bake up a little faster that way. If you love the banana flavor profile, you really should peek at my thoughts on the Cream Cheese Banana Bread recipe—it’s heavenly!
Ingredient Substitutions for Your Banana Blueberry Donut
I totally get it—sometimes you’re staring into the pantry and realize you’re a touch short on a specific item. Don’t let that stop you from making these wonderful banana blueberry donuts! We can definitely work around a few things, but you have to know how the swap will change the final texture, especially since whole wheat flour is playing a big role here.
If you don’t have whole wheat flour on hand, you can usually substitute it with all-purpose flour, cup for cup. Just know that the texture will be a *little* lighter and less hearty than the original. That dense, nutty bite you get from the whole wheat disappears a bit, so you might lose a little of that comforting chew.
What about the sweetener? Since we’re relying on maple syrup for moisture as well as sweetness, swapping it exactly can be tricky. If you *must* use plain white sugar, I recommend adding maybe an extra tablespoon of milk or a little extra mashed banana to compensate for the moisture loss. Don’t skip the maple syrup entirely if you can help it, though; it adds such a lovely underlying flavor note to the banana blueberry donut.
And milk alternatives? You’re in luck! Since we aren’t using eggs for structure here, milk substitutes work beautifully. Almond milk is great, but oat milk or even soy milk will handle the job just fine. I’ve even used plain water in a pinch, but honestly, the flavor is best when you use another unsweetened dairy-free option. Just remember Rule Number One: whatever milk you grab, make sure it’s not ice cold so it doesn’t interfere with your coconut oil!
How to Store Leftover Banana Blueberry Donut
I’ll be honest, these banana blueberry donuts rarely last long enough in my house to need actual storage advice, but when they do, I’ve got a system! Because they use coconut oil instead of butter, they hold up pretty well when left out briefly, but we want to keep that lovely cakey texture from going stale.
If you have way too many baked donuts, the best spot for them at room temperature is in an airtight container. I like to place a small paper towel on the bottom of the container first, just to absorb any little beads of moisture that might form. They’ll be great like this for about two days. Don’t put them in the fridge unless you absolutely have to!
The Danger of Refrigeration for Banana Blueberry Donut
I know some people default to the fridge, but seriously, skip it if you can manage it. Refrigeration is the enemy of moist baked goods like these banana blueberry donuts. The cold temperature tends to dry them out and make them taste a bit heavy. If you absolutely must keep them longer than two days, then yes, pop them in an airtight container in the fridge for up to five days. But then you have to reheat them properly!
Freezing Your Banana Blueberry Donut for Later
If you’re planning ahead, freezing is the way to go. You need to freeze them *before* you glaze them, though. Glaze doesn’t freeze as nicely as the donut itself. Wrap each individual donut tightly in plastic wrap first—this is key for avoiding freezer burn—and then tuck them all into a freezer-safe bag or container. They stay perfectly fresh this way for up to three months.
The Best Way to Reheat Your Banana Blueberry Donut
If you pulled them out of the fridge or freezer, they need a little warm-up to refresh that soft crumb. If they’re fully thawed, just pop the banana blueberry donut in the microwave for about 10 to 15 seconds. It’s just enough time to soften the coconut oil back up and make them taste freshly baked again without turning them rubbery. If you are reheating from frozen, add 15 more seconds, and then, if you want, you can drizzle that maple syrup or glaze on top!
Serving Suggestions for Your Homemade Banana Blueberry Donut
Now that you’ve got these beautifully baked banana blueberry donuts cooling on the rack, the only question left is: What goes perfectly beside them? Since these are wholesome, comforting treats, they naturally pair well with a cozy setup. I always try to lean into the breakfast and brunch vibe when I make a batch.
For me, a truly perfect morning starts with a good cup of coffee. I love a strong black coffee that cuts through the sweetness of the maple glaze, or maybe a lightly sweetened latte if I’m feeling indulgent. The robust flavor of quality coffee really complements the earthiness of the whole wheat flour and the sweetness of the banana.
Pairing with Hot Beverages
If coffee isn’t your jam, don’t worry! These pair wonderfully with tea. A mild black tea, like an Earl Grey, brings nice citrus notes without overpowering the delicate cinnamon spice we used. If you have little ones (or just prefer something lighter), a warm glass of almond milk or even plain cold milk makes a fantastic companion to soak up any extra glaze that happens to fall off.
Making it a Full Breakfast Plate
These baked banana blueberry donuts are hearty thanks to the whole wheat, but they are still a treat! To turn this into a more balanced breakfast experience, I often serve one donut alongside something fresh. Skip the heavy sides, because we didn’t fry these! A small bowl of plain, unsweetened Greek yogurt with a tiny sprinkle of nuts or seeds works beautifully to round out the meal. A little protein keeps you full longer!
If you’re looking for more ideas to kickstart your mornings with recipes that feel homemade but still fit into a busy life, you absolutely have to browse through all the great ideas in my Breakfast Category. There’s literally something for every craving!
Frequently Asked Questions About Banana Blueberry Donut
It’s so common to have questions pop up when you try a new recipe, especially one that uses whole wheat flour and coconut oil like our banana blueberry donuts do! I’ve gathered up the most common things folks ask me after they try this recipe. Hopefully, these quick answers save you a trip back to the mixing bowl!
Can I use frozen blueberries in this Banana Blueberry Donut recipe?
Oh, yes, you absolutely can use frozen blueberries, especially if fresh ones aren’t around! If you use them straight from the freezer, they can sometimes bleed their color all through your beautiful light batter and turn everything a little purple, which defeats the purpose of having sunny little pockets of fruit. My trick is this: toss those frozen blueberries in maybe a teaspoon of flour right before you fold them into the batter. That light coating helps them suspend better and keeps that vibrant blue color intact in your baked donuts!
Why did my coconut oil solidify when mixing the wet ingredients for my Banana Blueberry Donut?
This is the number one technical hiccup people run into, and it all comes down to temperature conflict! When you mix your melted coconut oil with your cold almond milk, the oil gets chilled quickly and goes right back to being a solid or gritty paste instead of staying lovely and liquid. That’s why I stress using *slightly warm* almond milk—not hot, just around room temperature or gently warmed—to keep that oil perfectly melted. If you catch it early before adding the dry stuff, you can sometimes set the bowl over a pan of warm water for a minute and gently stir until it smooths out again.
Can I make these Banana Blueberry Donut recipe vegan?
Good news! Since this recipe already skips dairy milk (using almond milk) and uses coconut oil instead of butter, you are already super close to a fully vegan recipe. The only thing that usually needs checking is the egg component, but guess what? We don’t use eggs here! We rely on the marvelous binding power of those overripe mashed bananas. So yes, this recipe is already wonderfully vegan friendly, provided you use a non-dairy milk like almond or oat milk!
Estimated Nutritional Snapshot of the Banana Blueberry Donut
I always hesitate a little when putting up any nutritional guide, because honestly, when I’m making these comforting banana blueberry donuts, I’m not usually reaching for the calculator! We use whole wheat flour and maple syrup, so they feel much better than the fried options, but as always, everything depends on the size of your bananas and exactly how much glaze you decide to drizzle. If you are deeply into tracking your macros or are making these for someone with specific dietary needs, these numbers can give you a fantastic baseline to work from!
Remember, these figures are *estimates* based on the ingredients listed for one donut, assuming a standard yield. If you pile on the glaze, those numbers will naturally creep up a bit!
- Serving Size: 1 donut
- Calories: Approximately 210-230 Calories
- Fat: Around 6-7g
- Carbohydrates: Roughly 38g
- Fiber: About 3g (thanks to that whole wheat flour!)
- Sugar: N/A (This varies wildly based on banana ripeness and glaze application, but estimate 15-18g)
- Protein: Approximately 4g
We aim for balance here, not perfection! These baked donuts are a wonderful piece of wholesome goodness that still brings that sweet moment of joy to your day. If you are looking for other great morning recipes that lean into healthier options, swing by my friends’ collection of Healthy Breakfast Ideas for more inspiration!
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Banana Blueberry Donuts
- Total Time: 35 min
- Yield: N/A
- Diet: Vegetarian
Description
Bake these simple banana blueberry donuts using whole wheat flour and maple syrup for a comforting treat.
Ingredients
- 1 3/4 cups whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup plus 3 tablespoons maple syrup
- 1/2 cup almond milk (room temperature or warm) or dairy free milk of choice
- 1 1/4 cups mashed banana (about 3 large overripe)
- 1/2 teaspoon vanilla
- 3/4 cup fresh blueberries
- Glaze: 3/4 cup powdered sugar
- Glaze: 2 tablespoons almond milk
- Alternative Drizzle: small amount of maple syrup
Instructions
- Preheat your oven to 350 degrees and grease a donut pan. If you do not have a donut pan, you can make muffins.
- Combine the first 5 dry ingredients (flour through salt) in a medium sized bowl and whisk them together.
- Combine the melted coconut oil, mashed bananas, maple syrup, almond milk (ensure the almond milk is slightly warm to prevent the coconut oil from solidifying), and vanilla in a small bowl and stir until well combined.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Fold in the blueberries.
- Evenly divide the batter into the prepared pan, filling each donut space to the top.
- Bake in the preheated oven for 20-25 minutes, or until the donuts have risen, spring back when lightly touched, or a toothpick inserted comes out clean.
- Let the donuts cool for 10 minutes before removing them from the pan.
- To make the glaze, combine the powdered sugar and almond milk and drizzle over the cooled donuts. Alternatively, drizzle with maple syrup if you prefer a refined sugar free option.
Notes
- If you do not have a donut pan, these will make wonderful muffins.
- Make sure your almond milk is slightly warm so it does not solidify the coconut oil when mixing the wet ingredients.
- Prep Time: N/A
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Banana Blueberry Donut, whole wheat donuts, baked donuts, maple syrup glaze, blueberry recipe