Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan.
- In a large bowl, whisk together the whole wheat pastry flour, almond flour, cocoa powder, and baking soda.
- In a separate bowl, whisk the egg. Then, add maple syrup, Greek yogurt, melted coconut oil, applesauce, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
- Transfer the batter to a piping bag or a zip-top bag with the corner cut off. Pipe the batter evenly into the donut cavities, filling them about two-thirds full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Store leftover donuts in an airtight container at room temperature for up to 2 days.
For an optional glaze, melt 1/4 cup of dark chocolate chips with 1/2 tsp of coconut oil.
For an optional glaze, melt 1/4 cup of dark chocolate chips with 1/2 tsp of coconut oil.
