I haven’t used my Wilton mini donut pan in quite a while, it was just staring me right in the face screaming “use me, use me, you know you need mini donuts in your life.” I originally purchased the pan for an event I catered that requested mini vegan desserts, and lots of them. I came up with mini pies, donuts, cupcakes and cookies. They were such a big hit, I got a lot more requests for mini desserts, and I love doing them! Anyways, that was over a year ago, and I have not had an occasion recently to pull it out and put it to good use.
Today, I decided to give the mini donut pan a turn in the oven, but what to do, what to do? One of my husband’s favorite flavor combos is chocolate and mint, so I decided to create something based on that. I then thought to myself, I wonder how many calories would be in one, this may be a low calorie sweet treat you could have a few of and not feel so bad. I do generally try to watch my calorie intake just a tad and make sure I am exercising enough. So I calculated the calories, mostly for my own piece of mind, and guess what? They are only 35 calories each! You could have a few for dessert, and feel really good about it. There is a small amount of sugar, and I used organic sugar, just to make myself feel even better.
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These babies are so scrumptious, and fluffy and light. They also remind me of my favorite time of year(other than Fall), Winter! I know it is summer, but I am more than ready for it to be over! Bring me pumpkin, bring me mint, bring me cranberries…please! So enjoy these (almost) guilt free winter inspired treats!
Ingredients:
2 C. All purpose flour
1/2 C. Organic sugar
1/2 C. Dark chocolate(vegan) mini chips
2 tsp. Baking powder
1 tsp. Salt
3/4 C. Almond milk
1 tsp. Apple cider vinegar
2 Flax eggs (2 Tbsp. Flax meal+3Tbsp. Water=1 egg)
2 Tbsp. Vegan butter( I use Earth Balance), melted
1/2 tsp. Mint extract
Vegan Green food coloring(optional), to desired color
Glaze:
1/2 C. Dk. Chocolate
1 Tbsp. Coconut oil
Directions:
- Preheat oven to 375. Make flax eggs. Make vegan buttermilk, by mixing the almond milk and apple cider vinegar together and set aside.
- Mix flour, sugar, chocolate chips, baking powder and salt in a large mixing bowl.
- Add in flax eggs, vegan buttermilk and melted vegan butter. Mix until everything is combined.
- Add mint and food coloring.
- Grease a donut pan, mini or regular, and using a piping bag or large plastic bag filled with dough, pipe dough into pan.
- Bake for 6-8 minutes if using mini pan, a little longer for regular sized donuts.
- Microwave chocolate and coconut oil for 30 second intervals, stirring after each interval until melted.
- Once donuts are cooled, dip in chocolate glaze. Eat ’em all!
This recipe makes about 4 dozen mini donuts and probably about 1 dozen or so regular. Only 35 calories if you make mini ones! This is a very easy just throw everything together, pretty hard to mess up recipe, and four year old girl approved!
Tools I Used:
Wilton Nonstick 12-Cavity Mini Donut Pan
Wilton Disposable 16-Inch Decorating Bags, 12 Pack