Banana Maple Munchkins (Donut Holes)
User Reviews
5
Banana Maple Munchkins (Donut Holes)
Description
This recipe for Banana Maple Munchkins uses all-purpose flour combined with sugar, baking powder, baking soda, and salt to form the dry ingredients. The wet mixture includes mashed overripe banana, melted butter, maple syrup, vanilla extract, and egg, which is mixed until a sticky dough forms and then chilled in the refrigerator.
The dough is rolled into small 1 to 1½ inch balls and deep-fried in vegetable oil heated to 350 degrees Fahrenheit until golden brown and cooked through. After frying, the munchkins can be tossed in a cinnamon sugar coating or topped with a maple sugar glaze, which provides contrasting textures and flavors—crisp outside with soft, moist centers infused with banana and maple.
The recipe notes suggest that the glaze and cinnamon sugar coatings can be doubled if making a full batch and that these treats store well at room temperature in an airtight container for up to a week. The nutritional information is approximate per donut hole.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons butter melted
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 banana mashed, overripe
- 1 medium egg
- cooking oil for frying
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Maple Sugar Glaze
- 1/2 cup confectioners sugar
- 1/8 cup maple syrup
Instructions
- In a large bowl whisk flour, sugar, baking powder, baking soda, and salt.
- In a small bowl add maple syrup, vanilla, and banana. Mash banana with a fork or with a potato masher until well combined. Add melted butter and mix well. Whisk in egg.
- Add the wet ingredients to the dry and mix until a sticky dough forms. Cover bowl with plastic wrap and cool in fridge for at least 30 minutes.
- Line baking sheet with parchment paper.
- Add vegetable oil to a sauce pan so that it is about 3-4 inches deep for frying. Heat over medium heat to 350 degrees. Use a thermometer to ensure temp and that your oil isn't getting too hot. Once it's 350 degrees turn heat down to medium low.
- Meanwhile, once dough has chilled, remove from fridge and then roll out into 1 to 1 1/2 inch balls. Use flour to coat hands to work with dough because it will be sticky. Add to parchment paper lined tray.
- Line a plate with paper towels and set aside.
- Add dough balls, only 4 at a time, to the hot oil and let cook for 3-4 minutes for 1 to 1 1/2 inch balls. For larger balls, cook longer. Use a slotted spoon to turn balls in the oil while they cook to ensure even cooking.
- With a slotted spoon, remove donut holes and add to paper towel lined plate.
- Cook in batches of 4 until all are done.
- Prep Cinnamon Sugar Coating and Maple Sugar Glaze by adding ingredients to separate small bowls.
- If using Maple Syrup Glaze, add wire rack to parchment lined baking sheet and add munchkins to wire rack before glazing.
- If using Cinnamon Sugar coating, roll munchkins in cinnamon sugar.
- Enjoy!!
Notes
- Double the cinnamon sugar or maple glaze amounts if making a full batch to have enough coating for all munchkins.
- Store finished munchkins in an airtight container at room temperature for up to one week to maintain freshness.
- Using an overripe banana adds natural sweetness and moisture to the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Munchkins
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 11mg | 4% |
| Sodium | 106mg | 4% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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