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SunButter Raspberry Chocolate Donuts
Fluffy baked chocolate donuts with a tangy-sweet raspberry glaze! Healthy-ish thanks to SunButter, maple syrup, and oat flour. Easy to make, easier to eat!
Ingredients
- 1 cup (120g) oat flour
- ½ cup (50g) cacao powder
- 2 tsps baking powder
- ¼ tsp salt
- ½ cup (160g) maple syrup
- ½ cup (125g) SunButter (I used the natural variety, but any will work)
- ¾ cup (180g) almond milk
- 1 tsp vanilla extract
Glaze
- 1 cup (120g) raspberries (or any berry)
- 1 tbsp lemon juice
- 2 cup (240g) powdered sugar*
Instructions
- Preheat the oven to 350ºF.
- Whisk together oat flour, cacao/cocoa powder, baking powder, and salt.
- In a separate bowl, stir together SunButter, maple syrup, almond milk, and vanilla.
- Add wet to dry, and mix until lump-free.
- Pipe or spoon into a greased donut pan (if you don’t have a donut pan, they work as muffins too!), filling until even with the top of the pan and smoothing the tops.
- Bake for 20-25 minutes at 350ºF.
- Cool for 10-15 minutes before flipping onto a cooling rack. Then cool completely before glazing.
- For the glaze, puree raspberries in a high speed blender (if you don’t have a high speed blender, I recommend using strawberries or blueberries so it won’t be seedy). Whisk together the powdered sugar, lemon juice, and 2 tablespoons of puree. Add more berry puree one tablespoon at a time until thick but drizzle-able.
- Glaze cooled donuts, top with sprinkles if desired, and eat!
- Keep leftovers in an airtight container in the fridge.
Notes
| Nutrition: (Serving Size — 1 donut) | |||
| Calories: 283 | Fat: 11g | Sugar: 27g | Saturated Fat: 1g |
| Protein: 6g | Fiber: 4g | Sodium: 101mg | Carbohydrates: 45g |
