I was in a kitchen store and came across a donut tin (a mini donut tin)… Which for whatever reason called my name as I wondered if I could make a healthy version of a pastime favourite… A few attempts later and I’ve got to say, these do the trick better than just fine – they totally taste like a real donut hole (shhh don’t tell anyone but I actually had a Tim Hortons chocolate donut hole a week ago omg haha so I can totally draw a realistic comparison between them lol). I must say, these made for the perfect healthy treat after my long run today 😉
Makes 36 mini donuts.
- 2 eggs
- ½ cup almond (or coconut) milk
- ¼ cup honey
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup ground oats (oat flour)
- ¼ cup raw cacao powder
- 1 tsp baking powder
- ½ tsp sea salt
Tart Cherry or Vanilla Icing (ices about 9-12 donuts)
- 2 Tbsp coconut butter (or coconut mana)
- 1 Tbsp honey or maple syrup
- few tsp of tart cherry juice or almond milk + ¼ tsp vanilla extract (until mixture is smooth and creamy)
Chocolate Glaze (ices about 9-12 donuts)
- 2 Tbsp coconut oil
- 2 Tbsp raw cacao powder
- 1 heaping Tbsp maple butter
- Heat oven to 350. Grease a donut pan with coconut oil. (Alternatively, you could line a mini muffin tin with mini muffin cups.)
- In a medium bowl, beat 2 eggs. Whisk in almond milk, honey, maple syrup, coconut oil and vanilla.
- Stir in ground oats, cacao, baking powder and salt.
- Pour batter into each mini donut hole until 7/8ths full.
- Bake for 10 minutes. Cool, and turn upside down – donuts will pop out of the pan.
- Wipe the donut pan clean with a paper towel, and repeat.
- For the glazes, whisk the ingredients together over very low heat and drizzle over donuts. Store in fridge.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN