Strawberry Gluten-Free Banana Donuts

These Gluten-Free Strawberry Banana Donuts are soft, fluffy, and naturally sweetened with ripe bananas and fresh strawberries. These donuts are baked, not fried, and topped with a sweet strawberry glaze!

These Gluten-Free Strawberry Banana Donuts are everything you keep about a bakery-style donut, made with wholesome ingredients you can feel good about! Soft, fluffy, naturally moist, and bursting with sweet banana and juicy strawberries. These baked strawberry donuts are reliable for breakfast, brunch, an afternoon snack, or even a healthier dessert. Best of all, they are baked i

For extra strawberry flavor and a beautiful presentation, sprinkle a little crushed freeze-dried strawberries over the glaze before it sets! 🍓

What goes in

• 1 1/4 cups oat flour
• 3/4 cup almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon 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 teaspoon vanilla extract
• 1/2 cup finely chopped strawberries
• 1 cup powdered sugar
• 2 tablespoons blended or mashed strawberries
• 1-2 teaspoons milk
• A sprinkle of crushed freeze-dried strawberries (optional)

How it comes together

1. Prepare the oven. Preheat your oven to 350 degrees F. Generously coat a 12-count donut pan with nonstick cooking spray.
2. Mix the ingredients. Use a wide 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.