Doughnuts you don’t need to feel guilty about. Doughnuts you can feel good about!
Five or so years ago, my brother and I launched a little kitchen experiment with healthy doughnuts. Our goal was to produce a doughnut that was nutritious, but still tasty. We added terrible protein powder and thus failed, miserably. Making these mini chocolate doughnuts has restored my visions of healthy doughnuts, though!
While I was home in New York over the holidays, my mom bought a mini doughnut pan for me to play with. If you’re not familiar with doughnut pans, they are great and you should probably go purchase one immediately. Since you bake the doughnuts (instead of frying), they’re automatically healthier, and so easy to bake.
Using whole wheat pastry flour in the recipe instead of regular all-purpose flour means these cute little doughnuts are full of fiber and nutrients, and because of the rich chocolate flavor of the doughnut, you’ll won’t even be able to tell!
Greek yogurt steps in to give moisture to the doughnuts without weighing them down like oil or butter might have. I used plain Chobani yogurt here, but you could also use a flavored Chobani, like vanilla or the new banana flavor (if you use a flavored yogurt, though, decrease the sugar by about a tablespoon)!
The icing on these doughnuts couldn’t be simpler, nor tastier. I thought peanut butter would be the perfect pair to the rich chocolate flavor of the doughnut. The best part is that you can easily adjust the amount of milk and sugar used in the icing to your liking!
So long, heavy doughnuts… hello, slender doughnuts!
Rich chocolate miniature doughnuts made with whole wheat flour and Greek yogurt for added nutrition. If you’d like, substitute a flavored Greek yogurt for added dimension to the doughnuts.
Makes about 2 1/2 dozen mini doughnuts
Prep time: 20 minutes
Cook time: 10 minutes
- 1 1/2 cups whole wheat pastry flour
- 1/3 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/ teaspoon salt
- 2 large eggs
- 2/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup nonfat plain Greek yogurt
- 1/2 cup nonfat milk
Heat the oven to 325 degrees F. Spray a mini doughnut pan with nonstick cooking spray.
In a large mixing bowl, stir the flour, cocoa, baking powder, and salt. Make a well in the center of the bowl; add the remaining ingredients to the middle of the bowl and stir until mixed. Stir the dry ingredients into the wet ingredients until just mixed.
Spread the batter into the prepared doughnut pan, filling each cavity about 2/3 full (the batter will be thick). Bake 8 to 10 minutes or until the doughnuts are firm to touch. Allow the doughnuts to cool 10 minutes before removing from the pan. Cool 20 minutes before icing.
Peanut Butter Icing
Prep time: 5 minutes
Cook time: Less than 1 minute
- 1/2 cup peanut butter
- 2 tablespoons powdered sugar
- 2 to 3 tablespoons milk
In a microwave-safe bowl, microwave the peanut butter on high, about 30 seconds, or until melted. Stir in the remaining ingredients, mixing until smooth. Dip the doughnuts into the icing, using a knife to spread if necessary.