Healthier baked donut holes which taste as good if not even better than your regular donuts.
This reminds me of my childhood when my mom used to bring us Dunkin Donuts munchkins which my siblings and I devour in seconds.
They are naturally-sweetened and uses gluten-free flour for a healthier twist. Then rolled into some cinnamon sugar and topped with melted dark chocolate.
1/4 cup olive oil
1/2 cup organic raw cane sugar (can also use coconut sugar but might make the donuts appear darker)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 teaspoon pure vanilla extract
1 1/3 cups flour of choice (i used gluten-free flour, can also use your regular ap flour)
1/2 cup milk of choice
2 tablespoons unsalted butter melted
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 c dark chocolate chips, melted
- Preheat the oven to 400F. Grease a 24-count mini muffin tin with baking spray.
- Using a hand mixer or stand mixer, beat the oil and sugar until nice and creamy. Add the egg and beat again to combine. Add the baking powder, baking soda, cinnamon, salt, and vanilla. Add half the flour, beat until combined. Then the milk, beat again until combined. Add the remaining flour, beat one last time.
- Divide the batter between 24 mini muffin cups. Scoop about 2 teaspoons of batter into each muffin cup. Bake for 8-10 minutes, until the top springs back when you touch it. Don’t overbake otherwise it will come out dense. Place on a rack to cool for a few minutes.
- In a bowl, add the melted butter and in a shallow dish mix the sugar and cinnamon. Using a pastry brush, coat the cooles donuts with the butter then roll it on the cinnamon sugar. ⠀⠀
- Lastly, dollop some melted chocolate on top. You can also use a piping bag if you have one and stuff the donuts with the chocolate.
If you ever make these donuts, let me know in comments below on how it goes. Tag me also in Instagram @fitfoodiemommy and use hashtag #fitfoodiemommy if you share it in social media.