Vegan Banana & Dark Chocolate Doughnuts

Vegan banana & dark choc protein 'doughnuts'
Serves: 6
Prep: 40 minutes
Cook: 15 minutes

Looking for a healthier, low FODMAP sweet treat? Our very creative Facebook friend Adriana has shared her delicious recipe for vegan doughnuts with a healthy twist! 

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Buckwheat flour

100 g 3.5 oz

1 tsp baking powder

5 g 0.2 oz

2 tsp pea protein powder

10 g 0.4 oz

1½  tbsp chia seeds

18 g 0.6 oz

tbsp warm water

60 g 2.1 oz

2½  tbsp brown sugar or stevia powder

40 g 1.4 oz

1 small banana

112 g 4 oz

1⅓  tbsp cocoa powder

16 g 0.6 oz

1 tsp ground cinnamon

2 g 0.07 oz

70% dark chocolate chips, optional

40 g 1.4 oz

Glaze optional:

1⅓  tbsp icing sugar

16 g 0.6 oz

2 tsp cocoa powder

8 g 0.3 oz

½ tsp liquid (water, milk or lemon juice)

2.5 g 0.1 oz


  1. Preheat oven to 180°C/356°F. 

  2. In a small bowl, combine ground chia seeds with water and set aside to soak for 10-15 minutes, or until they form a thick gel. 

  3. In a large mixing bowl, add all dry ingredients and stir to combine. 

  4. Using a fork, mash banana separately on a plate then stir through the chia seed mixture. 

  5. Combine banana and chia mixture with dry ingredients and stir until the mixture resembles thick pancake batter. 

  6. Spoon mixture into a well greased doughnut pan (if you don't have a doughnut pan, a muffin tin can be used instead). 

  7. Bake at 180 degrees for ~15 minutes. 

  8. Leave doughnuts to cool slightly before glazing or dusting with cinnamon-sugar (optional).

  9. To make glaze combine all ingredients in a small bowl, then pour glaze on cooled doughnuts.


  • Gluten-free flour can be used as an alternative to buckwheat flour, just be sure to check the label for any high FODMAP ingredients (such as lupin flour). 
  • No chia seeds In the pantry? 1 egg can be used in place of the chia + water mixture
Nutrition Information (per serve)
Energy 698 Kj / 167 cal
Protein 4.90g
Carbohydrates 25.50g
Sugar 10.30g
Total Fat 4.70g
Saturated Fat 1.50g
Fibre 3.50g
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