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Dark Chocolate Peanut Butter Donuts

for the donuts

  • ¾ c (90g) whole wheat pastry or gluten-free* flour (measured correctly)
  • ½ c (40g) cocoa powder (measured correctly)
  • 1 tsp (3g) baking powder
  • ¼ tsp (2g) salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp (5mL) vanilla extract
  • ¼ c (60mL) maple syrup or agave
  • ¼ c (68g) plain nonfat Greek yogurt
  • ¼ c (60mL) nonfat milk

for the glaze

  • 2 tbsp (34g) plain nonfat Greek yogurt
  • 1 tbsp (15mL) agave
  • 1 tbsp (16g) creamy peanut butter
  • 1-2 tsp (5-10mL) nonfat milk
Dark Chocolate Peanut Butter Donuts


  1. Preheat an electric donut maker. (For a conventional oven and donut pans, see Notes below.)
  2. 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.
  3. 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.
  4. ...............
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