Healthy Double Chocolate Sprinkle Donuts
One of my favourite treats are doughnuts! There is nothing better than a fresh hot doughnut with a good glaze. Best part? If you have leftover frosting – place it in the freezer in a lined pan and it turns into a tasty fudge type treat!
I make these once every two weeks, just because they store so well and usually have one as my afternoon snack. Packed with protein, healthy fats and complex carbs, these are a great alternative to the usual sugar loaded classic.
- 2 cups oat flour
- 1 egg (can subs a flax egg if vegan)
- 2 tsp baking powder
- 2 tbsp avocado oil/oil of choice (if using coconut make sure it's melted)
- 1 tbsp nut butter of choice (I used almond)
- ⅓ cup coconut sugar OR granulated sugar of choice
- 1 tsp vanilla extract
- 1 cup milk of choice
- 1 tsp vinegar
- 1 tsp cinnamon
- 4 tbsp chocolate protein powder (heaped) (I used pea protein)
- 1 pinch salt
- 1 handful chocolate chips (optional)
PEANUT BUTTER FROSTING
- 2 tbsp natural peanut butter
- 3 tbsp chocolate protein powder
- 2 tbsp pure maple syrup/honey
- 10 tbsp milk of choice (I used almond)
- Combine the oil, nut butter, milk, egg, vanilla and vinegar in a bowl.
- Add the oat flour, sugar, protein powder, salt, cinnamon and baking powder and *chocolate chips. Combine well until it forms a smooth runny batter.
- Grease a doughnut maker or a doughnut pan. Pour in batter.
I used my mini doughnut maker machine that took approximately 2 mins to make the doughnuts. But if you’re using a pan that makes large doughnuts – place it in the oven at 180°C and bake for roughly 15-20 mins or a toothpick comes out clean. Take out and allow to cool. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Whisk all ingredients together for the frosting. Dip doughnuts in and top with chocolate chips, crushed nuts or sprinkles.
I had some leftover frosting that I put into cupcake holders and placed into the freezer! It turned into a delicious peanut butter chocolate like fudge – so give it a try if you have extra frosting!
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