Healthy Baked Dark Chocolate Peanut Butter Donuts
These fudgy donuts practically taste like chocolate peanut butter cups! They’re best if eaten the same day they’re made, but store any leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
FOR THE DONUTS
- ¾ cup (90g) whole wheat pastry flour or gluten-free* flour (measured like this)
- ½ cup (40g) unsweetened cocoa powder (measured like this)
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup (60mL) pure maple syrup
- ¼ cup (60g) plain nonfat Greek yogurt
- ¼ cup (60mL) nonfat milk
FOR THE GLAZE
- 2 tbsp (30g) plain nonfat Greek yogurt
- 1 tbsp (15mL) pure maple syrup
- 1 tbsp (16g) creamy peanut butter
- 1-2 tsp nonfat milk
Instructions
- Preheat an electric donut maker. (For a conventional oven and donut pans, see Notes below.)
- To prepare the donuts, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the maple syrup and Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Transfer the batter to a large zip-topped bag, and snip off one corner.
- Lightly coat the cavities of the donut maker with nonstick cooking spray. Pipe the batter into the cavities, filling each to the rim. Close the lid, and bake for 5-7 minutes, or until barely firm to the touch. Immediately transfer to a wire rack to cool, and repeat with any remaining batter.
- To prepare the glaze, stir together the yogurt, maple syrup, and peanut butter in a small bowl. Slowly add the milk ½ teaspoon at a time, stopping once the desired consistency is achieved. Dip each donut into the glaze, and return to the wire rack to let the glaze set.
Notes
FLOUR ALTERNATIVES: White whole wheat flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat pastry flour.
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
GLUTEN FREE OPTION: For the gluten-free flour, use as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (I really like this one) will also work, if measured like this.
TO BAKE IN A CONVENTIONAL OVEN: Preheat the oven to 350°F, and lightly coat a donut pan (12 mini cavities) with nonstick cooking spray. Prepare the batter as directed, and pipe into the cavities. Bake at 350°F for 5-8 minutes, or until barely firm to the touch. Let the donuts cool in the pan for 5 minutes before turning out onto a wire rack. Continue as directed.
{gluten free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.