Lightened-Up Chocolate Peanut Butter Donuts
Ingredients
- For the DONUTS:
- 1 c. whole wheat pastry flour (not regular whole wheat flour)
- 1/3 c. cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 c. brown sugar
- 1 large egg
- 1/2 c. unsweetened vanilla almond milk (or milk of your choice)
- 2 tsp. vanilla extract
- 1/4 c. plain Greek yogurt
- 2 T. coconut oil, melted and slightly cooled
- 1/4 c. mini chocolate chips
- For the GLAZE + TOPPING:
- 3 T. peanut butter, the natural drippy kind
- 1/4 tsp. vanilla extract
- 2/3 c. powdered sugar
- 1/4 c. almond milk
- extra natural peanut butter for drizzling
- mini dark chocolate peanut butter cups, chopped (can use any kind you'd like, but I love Justin's!)
Instructions
-
Preheat oven to 375℉. Spray a standard donut pan with coconut oil cooking spray or regular cooking spray. Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk to combine. Set aside.
-
In another medium bowl, whisk together the egg and brown sugar until combined. Add the rest of the wet ingredients (almond milk, vanilla, Greek yogurt, and coconut oil). Whisk until incorporated.
-
Gradually add the dry ingredients into the wet, folding to combine. Gently fold in the chocolate chips. Either using a pastry bag or a spoon, gently pipe or spoon the batter into the prepared donut pan. Fill each about 3/4 the way full. Bake for 12-15 minutes until donuts are cooked through and spring back when touched. Let cool on a baking rack.
-
While the donuts are baking, make the glaze. Add peanut butter and vanilla to a medium bowl. Whisk in the powdered sugar gradually, then add the almond milk and whisk until no lumps remain and a glaze forms. If it seems too thick, add an extra tablespoon of almond milk. Dip the donuts in the glaze, then sprinkle with chopped peanut butter cups. Devour.