These chocolate glazed donut bites are a healthy, baked donut recipe. No donut pan required.
I’m pretty sure I’m the only person left in this world without a donut pan. Admittedly, I don’t get out much. Or, at least “out” to places that would have donut pans, but the only place I’ve seen one in the last year was Sur la Table in the Ferry Building in San Francisco, 2,500+ miles from home. Shoving it in my carry-on did cross my mind for about 5 seconds but so did buying a Le Creuset dutch oven that was 35% off so that’s not saying much.
Needless to say, I am still donut pan-less.
However, I finally got sick of not having donuts.
So, I made it work.
Donut bites…AKA: mini muffins with chocolate glaze and sprinkles on top.
Clearly, this is exactly what I needed to make after 4 days away from home last week, not working out for 5 days and a drawer full of fresh CSA produce.
It’s fine though, I found out a Crossfit opened 2 miles down the road this weekend and these are {healthy} muffins donuts. Chocolate protein glaze and all.
Not quite Dunkin’, but they’ll do. The hole in the middle is overrated anyway.
Chocolate Glazed Donut Bites
Ingredients
For the Donuts
- 1/4 cup all purpose flour
- 1/2 cup spelt flour
- 1/4 cup almond meal
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons brown sugar
- 1 egg
- 3-4 tablespoons milk
- 1/4 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil
- sprinkles
For the Chocolate Glaze
- 1/2 scoop, 2 tablespoons chocolate whey protein powder
- 1 tablespoon dark unsweetened cocoa powder
- 2 tablespoons plain greek yogurt
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon milk
- 5 drops liquid stevia
Instructions
For the Donut Bites
- Preheat oven to 350 degrees and grease a mini muffin pan.
- Combine all the dry ingredients in a medium bowl.
- Whisk together wet ingredients using 3 tablespoons milk in a separate small bowl.
- Pour wet into dry and combine with a spatula. If too dry, add additional tablespoon of milk. Batter will be thick, like a muffin consistency.
- Spoon batter into mini muffin pan, filled 3/4 of the way in each.
- Bake for 7-8 minutes.
- Remove donut bites from pan and cool on a wire rack.
For the Chocolate Glaze
- Combine all ingredients in a small bowl and mix together with a spoon until smooth.
- Once donut bites are completely cooled, dip tops into icing and top with sprinkles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I’m a doughnut pan-less baker, too. It’s cool. Who needs one when you can make adorable little doughnut hole creations like these?!
we so totally coulda fit that pan in the carry on :)
Ha! Creative! I love this :)
I’ll have to give these a go. The 2 attempts I made at donut tanked and I’m about to throw my pan out the window.
Your donut muffins are adorable and I love the ingredients for the chocolate glaze. I will definitely be giving these a try!
Ahhhh I got excited for these when I saw you post them on Instagram. Looks GOOD Gina :)
You’re definitely not the last one without a donut pan! I don’t have one either, nor the Le Creuset dutch oven (which I dream of owning). Looks like you get perfectly yummy looking donuts without forking over the money for the pan anyway!
Do they count as donuts if they aren’t fried? :)
Yes. :)
Chocolate protein glaze? Awesome!
& honestly, I don’t use my donut maker that often… It’s kinda sad.
I love the idea of making these in a mini muffin pan! They look SO good! :)