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Healthy Chocolate Frosted Baked Donuts Recipe

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3.9 from 47 reviews

These Healthy Donuts are a delicious and nutritious treat made with self-rising flour and sweetened naturally with maple syrup or agave nectar. Baked to perfection, they are a healthier alternative to traditional fried donuts. Topped with a rich chocolate frosting, they make a delightful snack or dessert that everyone can enjoy.

Ingredients

Dry Ingredients

  • 2 1/2 cups self-rising flour

Wet Ingredients

  • 1/2 cup maple syrup or agave nectar
  • 1/4 cup coconut oil, melted
  • 1 cup milk of choice (coconut milk recommended)

Topping

  • 1 cup chocolate frosting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a 12-count donut pan thoroughly to prevent sticking and set it aside.
  2. Mix Ingredients: In a large mixing bowl, sift the self-rising flour to ensure there are no lumps. Add the maple syrup (or agave nectar), melted coconut oil, and milk. Mix these ingredients until a thick dough forms.
  3. Fill Donut Pan: Spoon the dough evenly into each cavity of the donut pan. Lightly wet your hands and gently shape the dough to fit the donut mold, being careful not to overfill the cavities.
  4. Bake Donuts: Place the donut pan in the oven and bake for 12 to 17 minutes, or until a skewer inserted into the donuts comes out clean, indicating they are fully cooked.
  5. Cool and Frost: Remove the donuts from the oven and allow them to cool in the pan for 10 minutes. Afterward, transfer the donuts to a wire rack to cool completely. Once fully cooled, spread the chocolate frosting evenly over the donuts before serving.

Notes

  • If you do not require gluten-free options, any self-rising or self-raising flour will work as a substitute.
  • To store: Keep baked donuts in a covered container in the refrigerator for up to 5 days.
  • To freeze: Place leftover donuts in a ziplock bag and store in the freezer for up to 6 months.

Find it online: https://flavorspath.com/healthy-chocolate-frosted-baked-donuts-recipe/