A delicious start to any weekend! These donuts whip up in a snap and are great for the whole family.
Donuts are my favorite treat. I could go on and on about how much I love donuts. Cake donuts, Raised donuts, Long Johns, Filled, Sprinkles, Chocolate, Maple, Glazed, Powdered. MMmmm… all so good!
So what do I crave after a hearty weekend breakfast? A donut…. But what do I not have just sitting around my house every weekend? A donut… So I sought out a way for me to satisfy this craving while not having to deep fry, fill and frost a dozen donuts.
Healthy Donuts?
I created this donut recipe and started thinking about my family enjoying them with me. What foods do I want my kids to eat more of? …Vegetables!
I decided to play with veggie purees because you’ve gotta get the veggies in those kids any chance you can, right? Happy to report that this was a success! Never did I think I could ever get my kids to eat a beet – it is such an off the wall vegetable in this house and is definitely a least favorite. But in this recipe they don’t even know all the antioxidants, vitamins, and minerals they are absorbing from that beet puree. Mom for the win!
I will also add that my husband does not care for beets either but really enjoyed this recipe because the tang from the greek yogurt and the robust chocolate flavor masks the earthy taste that usually comes with beets. Wifey for the win!
Baking these Donuts
I found that I was pretty weary of trying to bake my donuts at home and was resistant to purchase my own donut pan. I just didn’t think anything could compare to the donuts found at the donuts shops or, truthfully, at the grocery store.
Boy, was I wrong! These donuts are SO GOOD and are so easy to bake before weekend breakfasts or even to bake on a Sunday and have ready to eat throughout the week.
Baking can prove to be pretty tricky because you do need to take into consideration the ingredients, the leavening agent, the baking temperature, the baking time, and the pan in which you are baking the treat. What I found with this donut recipe is that it was actually so easy to create because of the baking pan. The batter has so much surface area to help it bake evenly and quickly. Look out world! This foodie with motherly instincts is looking for more donut recipes to create with this newfound knowledge.
#Winning
Wins all around with this one! I chose not to frost these donuts because they are so tasty on their own but I will work on a frosting recipe to share with all of you in the near future as an option to add on.
Next time you’ve got your kiddos around on a Saturday morning, take a few minutes and give these donuts a try! Let me know how they go over in your house – Enjoy!
Quick Chocolate Donuts
Ingredients
- ½ cup Greek yogurt
- ½ cup Beet puree recipe to follow
- 1 egg
- ⅓ cup Truvia or sweetener of choice
- 1 teaspoon Vanilla extract
- 3 tablespoons Cocoa Powder
- ¼ cup Ground Flaxseed
- ¼ cup Almond flour
- 2 tablespoons Chocolate protein powder
- ½ teaspoon Baking powder
- 1 pinch salt
Icing (optional)
- 1 cup powdered Truvia or powdered sweetener of choice
- 1 tbsp Peanut Butter
- 1 tbsp Vanilla Almond Milk more as needed to reach desired consistency
Beet Puree
- 1 Medium sized Beet
- ½ cup Almond Milk added slowly to blender
Instructions
Donut Batter
- In one bowl, mix together the greek yogurt, beet puree, egg, sweetener of choice, and vanilla.
- In another bowl, mix together cocoa powder, flaxseed, almond flour, protein powder, baking powder, and salt
- Add the dry ingredients to the wet ingredients and mix until combined
- Spoon batter into a donut pan (Makes six donuts)
- Bake in a 350* oven for 12-15 minutes
Icing (Optional)
- While baking, mix together powdered sweetener of choice and peanut butter
- Add almond milk one tablespoon at a time until you reach your desired consistency
- Once donuts are done and have cooled for 10 minutes, frost them and enjoy!
Beet Puree
- Dice one medium sized beet
- Add pieces to a pot of boiling water and boil for 10-12 min (or until fork tender)
- Drain beets and add the drained beets to a blender
- Add almond milk one tablespoon at a time until beets are fully pureed and smooth in texture
- Use ½ cup of this puree in the recipe and save the rest for my brownie recipe (coming soon)
