Ingredients
Scale
For the donuts:
- 1 cup whole wheat flour
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ½ tsp. baking powder
- ½ tsp baking soda
- 1 egg
- ¼ cup unsweetened vanilla almond milk (or any milk)
- ¼ cup plain Greek yogurt (can also use vanilla)
- 2 Tbsp. coconut oil, melted
- Optional: 2 Tbsp. chocolate chips, melted (for a more chocolatey donut)
- ½ tsp. vanilla extract
For the glaze:
- ¾ cup powdered sugar
- 2 Tbsp. unsweetened vanilla almond milk
- 1 tsp. vanilla extract
OR…
- ¾ cup vanilla protein powder
- 2 Tbsp. unsweetened vanilla almond milk
Instructions
- Preheat oven to 375ºF and lightly grease a standard donut pan.
- For the donuts: In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, and baking soda. Stir until well combined and set aside. In a separate mixing bowl, whisk together the egg, milk, yogurt, coconut oil, melted chocolate, and vanilla. Mix well before adding to flour mixture and stir gently until just combined.
- Use a piping bag or ziplock bag with one corner cut off to pipe the batter into your prepared pan, filling each one about ⅔ full. Bake for 8-10 minutes, or until donuts spring back when touched. Allow to cool before applying the glaze.
- For the glaze: Combine sugar, milk, and vanilla in a medium sized mixing bowl, stirring until smooth. Feel free to add more sugar (to thicken) or milk (to thin) to achieve desired consistency.
- Place a wire rack over a sheet of parchment paper or baking sheet. Dip each donut into the glaze, using a fork to turn it over so that both sides are well coated. Remove from bowl and place on wire rack to set. Repeat until all donuts are coated.
- Prep Time: 10 mins
- Cook Time: 8 mins