These breakfast treats keep things on the light side, with no processed sugar or white flour, and significantly less fat. The soft, walnut-studded rings are made with whole-wheat flour and baked to perfection—yet they still have the great banana bread flavors we all know and love. 

11 Ingredients

  • Cooking spray
  • 1 cup whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil
  • 2 ripe bananas, mashed
  • 1/4 cup agave syrup (or maple syrup)
  • 1/4 cup Greek yogurt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 cup walnuts, chopped


<ol> <li>Preheat oven to 325 degrees. Lightly coat a doughnut pan with cooking spray and set aside. (Note: If you don't have a doughnut pan, you can either make these in muffins or pour batter into a bundt pan for one giant doughnut.)</li> <li>In a large bowl, whisk together flour, baking soda, and salt. Set aside.</li> <li>In a medium bowl, combine coconut oil, bananas, agave syrup, yogurt, egg, and vanilla, and whisk until smooth.</li> <li>Add wet mixture to dry mixture, and stir until just combined.</li> <li>Pour batter into a resealable plastic bag (or a pastry bag). Cut off one corner of the bag, and squeeze batter into prepared doughnut pan, making sure each indentation is about 3/4 full.&nbsp;Top with walnuts pieces, and lightly press them into&nbsp;batter.</li> <li>Bake for 14 to 16 minutes, or until doughnuts are golden and spring back when touched. Remove from oven and cool in pan for a few minutes, then carefully turn out onto a wire rack and cool fully.&nbsp;(Note: Baking time will vary if using a different type of pan.)&nbsp;</li></ol>

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