Breakfast & Brunch
This bean donut recipe delivers the perfect balance of crispy shells and gooey, plant-based centers—no refined flour or dairy required. Inspired by traditional Mexican buñuelos de frijol, these donuts prove that vegan baking can be just as satisfying as classic recipes. The secret lies in blending mashed beans with simple pantry staples to create a batter that fries up golden and tender every time.
What makes these donuts truly special is their versatility. You can keep them classic with a dusting of cinnamon sugar or elevate them with a tangy glaze, spiced chili powder, or even a drizzle of chocolate.
The recipe builds on traditional techniques while offering modern twists that appeal to both vegan and non-vegan eaters—simply swap in eggs and milk if needed.
The result is a batch of donuts with crispy exteriors that shatter slightly when bitten, giving way to a soft, slightly dense interior with a subtle bean flavor that pairs beautifully with sweet or savory toppings.
These donuts are perfect for breakfast, dessert, or even as a snack—each bite delivers a satisfying texture contrast that keeps everyone reaching for seconds.
Ready in under an hour, this recipe is ideal for meal prep or spontaneous gatherings. The batter can be made ahead and chilled, so you can fry donuts as needed.
Whether you're serving them warm with coffee or as a festive treat, these bean donuts prove that plant-based baking can be just as indulgent as traditional recipes.
Ingredients for bean donut
Simple pantry staples transform into crispy, plant-based donuts with gooey centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Black Beans 🌱 | 2 cups | Cooked, mashed until smooth |
| All-Purpose Flour 🌾 | 2 cups | Unbleached preferred |
| Granulated Sugar 🍚 | ½ cup | For sweetness balance |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Ground Cinnamon 🌿 | 1 tsp | For warm flavor |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Plant-Based Milk 🥛 | ½ cup | Unsweetened almond or soy |
| Vegetable Oil 🫒 | ½ cup | For frying |
| Cinnamon Sugar 🍯 | ½ cup | Mix 0.25 cup sugar + 1 tsp cinnamon |
| Coconut Oil 🥥 | 2 tbsp | For brushing donuts |
The black beans are the heart of this recipe—canned low-sodium beans work best for consistent texture. Drain and rinse them well, then mash until completely smooth with a fork or potato masher. Trader Joe's and Whole Foods carry excellent organic options, but any good-quality canned beans will do. If you're using dried beans, soak them overnight and cook until very tender for the best results. The flour should be all-purpose, but if you have whole wheat pastry flour, it adds a nice nutty depth to the donuts.
No plant-based milk? Coconut milk or oat milk work equally well, though the flavor will vary slightly. The vanilla extract can be swapped for vanilla bean paste if you want extra richness, or even a dash of almond extract for a different twist. For the cinnamon sugar, you can adjust the ratio to taste—more sugar for sweeter donuts, more cinnamon for extra warmth. If you're feeling adventurous, add a pinch of nutmeg or cardamom to the batter for a spiced variation. The vegetable oil for frying should have a high smoke point—avocado or sunflower oil are great alternatives if you prefer.
Store the dry ingredients (flour, sugar, baking powder, cinnamon) in airtight containers in a cool, dark place for up to 6 months. The batter can be made ahead and refrigerated for 24 hours, though it's best used within a few hours for optimal texture. Once fried, these donuts are best served warm, but you can reheat them in a 350°F oven for 5-10 minutes to restore crispiness. For longer storage, freeze the donuts on a tray before transferring to a bag—they'll keep for up to 3 months. Just thaw at room temperature before serving.
Why You'll Love This Recipe
- No-Fuss Batter: I swear, this dough comes together in minutes—just mash those black beans (no food processor needed), mix in flour and sugar, and you’re done. No waiting for dough to rise, no rolling out, no stress.
- Sweet & Savory Surprise: That caramelized sugar crust? It’s like a cross between a donut and a cookie, but with the earthy depth of black beans—trust me, it’s weirdly addictive. The baking powder gives it just enough lift to feel special.
- Breakfast or Snack Hero: I keep these in the fridge for quick protein-packed breakfasts or after-school snacks. Drizzle with honey or dust with cinnamon, and suddenly you’ve got a dessert that’s also a meal.
- Pantry Staple Magic: Black beans and flour? You’ve got this. It’s cheap, filling, and makes a dozen donuts for under $3. Leftovers? Toss them in the toaster for crispy seconds—no waste, all flavor.
Step-by-step instructions for crispy bean donuts
Here's the method for achieving perfectly crispy shells with gooey, bean-based centers.
Prepare the Bean Batter
In a food processor, combine the 2 cups of cooked black beans and process until completely smooth, scraping down the sides as needed. The batter should be completely free of lumps and have a thick, pudding-like consistency. If it's too thick, add 1-2 tablespoons of plant-based milk until it reaches a smooth, pourable texture.
Transfer the bean mixture to a large mixing bowl. Add the 2 cups of all-purpose flour, 0.5 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract. Mix with a hand mixer on low speed until just combined—you should still see small flour streaks. Overmixing develops gluten, which can make your donuts tough.
Next, add the 0.5 cup of plant-based milk and 0.5 cup of vegetable oil. Mix on medium speed for about 1 minute until the batter is smooth and well incorporated. The ideal consistency should be thick but pourable, similar to pancake batter. If it's too thick, add 1-2 tablespoons of plant-based milk to reach the right texture. Let the batter rest for 10 minutes while you prepare your frying setup.
Set Up for Frying
Fill a deep skillet with about 2 inches of vegetable oil and heat it over medium heat until it reaches 350°F on a deep-fry thermometer. If you don't have a thermometer, test the oil by dropping in a small piece of batter—it should sizzle and rise to the surface within 30 seconds. This temperature is crucial for achieving that perfect crispy shell without burning the outside before the inside cooks.
Melt the 2 tablespoons of coconut oil in a small bowl and set aside for brushing. Have a wire rack ready on a baking sheet lined with paper towels for draining the donuts. Keep the remaining batter covered while you fry to prevent a skin from forming on the surface.
Fry the Donuts to Golden Perfection
Using a spoon or small ladle, carefully drop 1 tablespoon portions of batter into the hot oil, spacing them about 2 inches apart to prevent sticking. Fry for 2-3 minutes per side, turning gently with a slotted spatula, until the donuts are deep golden brown on both sides. The edges should be crispy, and the centers should still appear slightly underdone when you cut into one with a small knife—this indicates a gooey interior.
As you fry each donut, immediately remove it from the oil and place it on the prepared wire rack. While still hot, brush the top of each donut with the melted coconut oil using a pastry brush. This step enhances the crispiness and adds a subtle richness to the flavor. Work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy donuts.
Coat and Serve Immediately
While the donuts are still warm, roll each one in the 0.5 cup of cinnamon sugar, pressing gently to ensure the coating adheres evenly. The cinnamon sugar should stick to the crispy exterior, creating a beautiful contrast with the soft, gooey center. Work quickly, as the donuts will cool and lose their crispiness if left sitting too long.
Serve the donuts immediately while they're at their crispest. The contrast of the crispy, cinnamon-sugar-coated exterior with the soft, bean-based interior is what makes these donuts truly special. For best results, enjoy them fresh out of the fryer—this is when they're at their peak texture and flavor. Store any leftovers in an airtight container at room temperature for up to 2 days, but be prepared to reheat them in a 350°F oven for 5-10 minutes to restore crispiness.
Pro Tips For Making Bean Donut
- Drain and Rinse Beans: Skip the soaking, but give those black beans a thorough cold-water rinse after draining—even canned ones. The starch clinging to them can make your batter gummy, and nobody wants chewy donuts when crispy is the goal. (Yes, even if you’re impatient like me.)
- Mix Batter Just Until Combined: After folding in the beans, stop stirring the second everything looks unified. Overmixing develops gluten, and suddenly you’ve got dense, cakey donuts instead of light, airy ones. My grandmother swore by this, and she was right: less is more.
- Fry in Small Batches: Crowd the pan, and your oil temperature drops faster than a hot donut in milk. Use a slotted spoon to carefully place 2-3 donuts at a time in 350°F oil—enough space for them to puff without competing for heat.
- Test Doneness with a Thermometer: The outside might look golden, but the inside could still be raw. Pull them when the oil hits 340°F and the donuts float—then let them rest 2 minutes. I learned this the hard way after biting into an undercooked center that tasted like flour paste. (Not pretty.)
Best sauces and condiments for these flavors
Classic Cinnamon Glaze
My go-to sauce for these bean donuts is a simple cinnamon glaze that enhances their natural sweetness. Mix ½ cup powdered sugar with 1 tablespoon plant-based milk and ½ teaspoon vanilla extract, then whisk until smooth.
Drizzle over warm donuts right after frying—the glaze will melt slightly, creating a glossy finish that pairs perfectly with the crispy exterior. For extra flair, sprinkle with crushed cinnamon sticks or a pinch of nutmeg. 🌟
Spiced Chocolate Drizzle
For a richer flavor profile, try a spiced chocolate glaze that adds depth to each bite. Melt ½ cup vegan dark chocolate chips with 1 tablespoon coconut oil over a double boiler, then stir in ½ teaspoon ground cinnamon and ¼ teaspoon cayenne pepper for a subtle kick.
Let cool slightly before drizzling over the donuts. The chocolate complements the bean flavor beautifully while adding a touch of indulgence. 🍫
Tangy Orange Glaze
A bright orange glaze cuts through the richness of the donuts and adds a refreshing twist. Whisk together ½ cup powdered sugar, 1 tablespoon fresh orange juice, and 1 teaspoon grated orange zest until smooth.
The citrus notes balance the earthiness of the beans, making this an excellent choice for breakfast or brunch. Serve with a sprinkle of toasted coconut flakes for added texture. 🍊
Mexican-Style Chili-Lime Dip
For a savory-sweet option, serve your bean donuts with a chili-lime dip that nods to their Mexican roots. Mix ¼ cup vegan sour cream, 1 tablespoon lime juice, ½ teaspoon chili powder, and ¼ teaspoon cumin.
This zesty dip adds a tangy contrast that’s perfect for those who prefer a little heat. It’s also great for dipping leftover donuts if you’re not serving them immediately. 🌶️
Maple-Bourbon Glaze
Elevate your donuts with a maple-bourbon glaze that adds a sophisticated touch. Heat ½ cup maple syrup with 1 tablespoon bourbon (or apple cider for a non-alcoholic version) in a small saucepan until slightly thickened.
Brush generously over warm donuts and finish with a sprinkle of flaky sea salt. The caramelized maple and smoky bourbon create a complex flavor that’s sure to impress. 🥃
Creamy Peanut Sauce
For a nutty twist, whip up a creamy peanut sauce that’s perfect for dipping or drizzling. Blend ½ cup peanut butter, ¼ cup plant-based milk, 1 tablespoon maple syrup, and ½ teaspoon vanilla extract until smooth.
Thin with a splash of milk if needed. This sauce adds protein and a rich, nutty flavor that pairs wonderfully with the crispy donuts. 🥜
Nutrition facts
Frequently asked questions
Why do these bean donuts have a gooey center instead of being fully crispy?
The gooey center comes from the mashed beans in the batter. Unlike traditional donuts, these rely on the natural moisture and soft texture of beans rather than yeast or eggs. The key is frying at 350°F for just 2-3 minutes per side—this creates a crispy shell while keeping the inside soft. Overcooking will make them fully crispy but lose that satisfying texture contrast.
Can I make these donuts without frying them?
Yes! For a baked version, preheat your oven to 375°F and line a baking sheet with parchment paper. Drop 1-tablespoon portions of batter onto the sheet, spacing them 2 inches apart. Bake for 12-15 minutes until golden. They won't be as crispy as fried donuts but still taste delicious. Brush with melted coconut oil after baking for extra richness.
How can I make these donuts gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob's Red Mill or King Arthur). You may need to add ½ teaspoon xanthan gum to improve texture. The batter will be slightly thicker, so adjust with 1-2 tablespoons extra plant-based milk if needed. Keep all other ingredients the same—this version works just as well!
What's the best way to store leftover bean donuts?
Let them cool completely, then store in an airtight container at room temperature for up to 2 days. To restore crispiness, reheat in a 350°F oven for 5-10 minutes or air-fry at 350°F for 3-4 minutes. For longer storage, freeze donuts on a tray before transferring to a bag—they'll keep for up to 3 months. Thaw at room temperature before serving.
Can I use white beans instead of black beans?
White beans (like cannellini or great northern) work perfectly—they're slightly milder in flavor and create a lighter-colored donut. The texture will be slightly less dense, but the crispy shell remains. For best results, mash them until completely smooth before mixing with other ingredients. The recipe's sweetness will balance any subtle flavor differences.