Blueberry Apple Banana Cake Donuts

Soft, moist blueberry, apple and banana baked cake donuts, lightly sweetened with coconut sugar. Perfect for lunchboxes or afternoon tea.

Makes: approximately 12 mini donuts   Oven: 180°C fan   Bake: 10–14 minutes

Ingredients

• 160 g plain flour or white spelt flour
• 35–40 g coconut sugar
• 1½ tsp baking powder
• 1 tsp cinnamon
• 1 egg
• 100 g grated apple
• 60 g mashed banana
• 60 g melted Olivani or coconut oil
• 80 ml milk of choice (dairy-free or regular)
• 60–80 g blueberries

Optional add-ins & topping

• Chocolate option: fold in 40–60 g dark or dairy-free chocolate chips.
• Cinnamon sugar topping: combine 1 tbsp coconut sugar with ½ tsp cinnamon. Sprinkle over the warm donuts, or brush very lightly with melted Olivani or coconut oil first to help the mixture stick.

Method

1. Preheat oven to 180°C fan and lightly grease a mini donut pan.
2. Combine the flour, coconut sugar, baking powder and cinnamon in a bowl.
3. In a separate bowl, whisk the egg, then mix in the grated apple, mashed banana, melted Olivani or coconut oil and milk.
4. Gently fold the wet ingredients into the dry ingredients until just combined.
5. Fold through the blueberries and optional chocolate chips. Avoid overmixing.
6. Spoon or pipe into the donut moulds, filling each approximately three-quarters full.
7. Bake for 10–14 minutes, until lightly golden and springy, and a skewer comes out clean. Cool for a few minutes before removing from the pan.
8. For the optional topping, combine coconut sugar and cinnamon and sprinkle over the warm donuts.

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Explore baking pantry staples at Real Food Direct:

• Flour
• Coconut sugar
• Baking powder
• Cinnamon
• Coconut oil
• Chocolate for the optional add-in