Dark Chocolate Peanut Butter Donuts
The recipe Dark Chocolate Peanut Butter Donuts can be made in approximately 45 minutes. This recipe serves 12 and costs 33 cents per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 73 calories, 3g of protein, and 3g of fat per serving. 291 person were glad they tried this recipe. This recipe from Amys Healthy Baking requires egg, vanillan extract, butter, and cocoa powder. Plenty of people really liked this morn meal. Overall, this recipe earns a not so amazing spoonacular score of 15%. Try Baked Peanut Butter Banana Donuts with Chocolate Peanut Butter Glaze (Gluten Free + Vegan), Baked Chocolate-Peanut Butter Donuts with Vanilla-Peanut Butter Glaze, and Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups for similar recipes.
Servings: 12
Ingredients:
1 tbsp (15mL) agave
1 tsp (3g) baking powder
1 tbsp (14g) butter, melted
½ c (40g) cocoa powder (measured correctly)
1 tbsp (16g) creamy peanut butter
1 large egg, room temperature
¾ c (90g) whole wheat pastry or gluten-free* flour (measured correctly)
¼ c (60mL) maple syrup or agave
2 tbsp (34g) plain nonfat Greek yogurt
¼ c (60mL) nonfat milk
¼ tsp (2g) salt
1 tsp (5mL) vanilla extract
Equipment:
whisk
bowl
oven
wire rack
Cooking instruction summary:
Preheat an electric donut maker. (For a conventional oven and donut pans, see Notes below.)To prepare the donuts, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the maple syrup and Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.) Transfer the batter to a large zip-topped bag, and snip off one corner.Lightly coat the cavities of the donut maker with nonstick cooking spray. Pipe the batter into the cavities, filling each to the rim. Close the lid, and bake for 5-7 minutes, or until barely firm to the touch. Immediately transfer to a wire rack to cool, and repeat with any remaining batter.To prepare the glaze, stir together the yogurt, agave, and peanut butter in a small bowl. Slowly add the milk teaspoon at a time, stopping once the desired consistency is achieved. Dip each donut into the glaze, and return to the wire rack to let the glaze set.
Step by step:
1. Preheat an electric donut maker. (For a conventional oven and donut pans, see Notes below.)To prepare the donuts, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the maple syrup and Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts and the milk in 2 equal parts.)
2. Transfer the batter to a large zip-topped bag, and snip off one corner.Lightly coat the cavities of the donut maker with nonstick cooking spray. Pipe the batter into the cavities, filling each to the rim. Close the lid, and bake for 5-7 minutes, or until barely firm to the touch. Immediately transfer to a wire rack to cool, and repeat with any remaining batter.To prepare the glaze, stir together the yogurt, agave, and peanut butter in a small bowl. Slowly add the milk teaspoon at a time, stopping once the desired consistency is achieved. Dip each donut into the glaze, and return to the wire rack to let the glaze set.
Nutrition Information:
covered percent of daily need
