Healthy Chocolate Donuts
These rich and moist baked Healthy Chocolate Donuts are a delicious choice for breakfast or snack, with NO refined sugar or dairy! Plus, they contain collagen for extra protein and nutrients!
Equipment
- mixing bowl
- Saucepan
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Ingredients
For The Chocolate Donuts:
- 1 cup oat flour can also use whole wheat pastry flour or spelt flour
- ¼ cup dark cocoa powder
- 2 scoops vanilla collagen I use Cleanish Collagen Peptides
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened almond milk
- 2 eggs
- 1 tablespoon melted coconut oil plus more to grease donut pan
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- chopped nuts or sprinkles, for topping if desired
For The Chocolate Glaze:
- ⅓ cup 2 oz dark chocolate chips
- 1 tablespoon pure maple syrup
- 1 tbsp plus 1 tsp coconut oil
Instructions
- Preheat the oven to 350 F. Grease a donut pan with coconut oil, and set aside.
- In a mixing bowl, combine the dry ingredients (oat flour, dark cocoa powder, collagen, baking powder, and sea salt), and whisk to combine.
- In a separate mixing bowl, mix the wet ingredients (almond milk, eggs, melted coconut oil, pure maple syrup, and vanilla extract), and mix together with a whisk.
- Add the wet ingredients to the dry ingredients, and then stir together until evenly mixed (don't over-mix).
- Divide the batter evenly into the donut pan.
- Bake on the oven's center rack for 8-10 minutes or until donuts are cooked through and fluffy. The donuts will rise in the last 2-3 minutes of baking. Donuts are done when a clean knife inserted into the center comes out clean.
- Let cool at least 5 minutes before going around the sides with a knife and removing from the pan.
- While the donuts are cooling, prepare the chocolate glaze. Combine the dark chocolate chips, pure maple syrup, and coconut oil in a microwave-safe bowl. Heat for 1-2 minutes in the microwave, stirring every 15-20 seconds, until the chocolate is fully melted. If the mixture is not runny and loose, add ad additional teaspoon of coconut oil, and stir again.
- Dip the tops of the donuts into the melted chocolate, and allow the donuts to rest. This is best done on a cooling rack over a sheet of parchment paper.
- Top with sprinkles or chopped nuts, if desired.
Notes
- Grease your donut pan well, oil or spray to prevent sticking and help the donuts release cleanly.
- Over Mixing the batter can make the donuts dense. Stir just until the ingredients are combined.
- Insert a toothpick into a donut after baking; it should come out clean or with a few moist crumbs.
- Cool completely before glazing , if the donuts are too warm, the glaze will melt off or turn runny.
- 2 cups bread flour can substitute all-purpose or GF flour
- ½ cup light brown sugar
- ½ cup granulated sugar
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup buttermilk
- 2 eggs
- 4 tbsp unsalted butter melted
- 2 tbsp plain greek yogurt
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 6 tbsp unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup almond milk can also use regular milk
- 2 - 2 ½ cups confectioners sugar powdered
- Optional: rainbow or chocolate sprinkles because sprinkles!
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- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the dry ingredients, including the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and kosher salt. Mix well.
- In a separate mixing bowl, whisk together the wet ingredients, including the buttermilk, eggs, unsalted butter, greek yogurt, apple cider vinegar, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and mix, but take care not to over-mix - just mix until barely incorporated.
- Pour batter into a large gallon-sized Ziplock bag with the very tip cut off (or can use a piping bag, if you have one) and pipe the batter into the doughnut molds. The batter should fill of the ¾ the mold, as they will rise when baked.
- Place in the oven and bake 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a doughnut.
- Allow the doughnuts to rest in the mold once removing from the oven for 2-3 minutes, then remove from the mold, and transfer the doughnuts to a cooling rack and allow to cool completely.
- Repeat with remaining batter.
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- Melt the butter in a sauce pan over medium heat, about 2 minutes. Be careful not to let the butter burn, but just to let it melt.
- Add the cocoa powder and milk, stirring frequently, until it thickens and comes to a boil, about 2-4 minutes.
- Remove the pan from the heat and slowly stir in 2 cups of the confectioners sugar, adding the remaining ½ cup, bit by bit, as necessary to make the glaze thick and smooth.
- If the glaze gets too thick, you can add a little more milk to loosen.
- TIP: I recommend setting up a station which is covered by parchment paper so you can move from the glaze to the cooling rack and add sprinkles without worrying about dripping.
- Holding the doughnut with your fingers, dip the tops of each doughnut into the warm glaze, do a little spin by twisting your wrist, and then shake to remove any excess glaze.
- Place the glazed doughnuts onto a cooling rack, glaze-side-up, and top with sprinkles (or other toppings if you desire).
- Repeat until all the doughnuts have been dipped, flipped, and topped with sprinkles.
- Allow doughnuts to set on the cooling rack for for 15-20 minutes to allow the glaze to harden.
Nutrition
Serving: 1donutCalories: 254kcalCarbohydrates: 33gProtein: 7gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 55mgSodium: 163mgPotassium: 318mgFiber: 3gSugar: 14gVitamin A: 80IUVitamin C: 0.05mgCalcium: 126mgIron: 2mg
Tried this recipe?Let us know how it was!
