What is with all this rain?
I’m in need of some sunshine and if I can’t get it outside, I guess these donuts will have to do.
Sprinkles are kind of like sunshine. They’re bright, vibrant and make people happy. I mean…how can you not be happy when you’re face to face with this sprinkle overloaded rainbow donut?
You know what makes you even happier? Eating this donut.
And not just because it tastes DIVINE, which it really, really does, but because it’s also not terrible for you.
Seriously. Can donuts be virtuous? I like to think so. Traditionally donuts are fried and covered in sugar. Sure, these are still covered in sugar but not quite as much as traditional donuts. They’re also baked instead of fried, so that has to count for something. Oh! Half the sugar content has been replaced with apple sauce, healthy coconut oil is used for the necessary fat and their carby goodness comes from unprocessed whole wheat flour. Plus, this recipe only makes six, which is only half as dangerous as having a full dozen lying around.
I wouldn’t go so far as to call these a health food…although, I can justify anything sooo…..
Well…I did eat
one two before my run Saturday morning.
At least it wasn’t fried, right??
Based off this recipe
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 cup coconut sugar
- 2 tbsp apple sauce
- 1/4 cup vanilla almond milk
- 1/4 cup greek yogurt
- 1 egg
- 2 tbsp coconut oil
- 1 1/2 tsp vanilla extract
- 1/2 cup rainbow sprinkles
- 1/4 cup almond milk
- 2 cups confectioners sugar
- pinch salt
- 1 tsp vanilla extract
Preheat your oven to 350 degrees and spray or butter and flour a donut pan and set aside. In a large bowl mix or sift your dry ingredients (flour, sugar, baking powder and baking soda and nutmeg). Set aside. In a medium bowl mix your wet ingredients together then pour the wet ingredients into the bowl of dry ingredients. Gently mix but giving a few stirs until it just comes together, do not over mix! Gently fold in your sprinkles with another one or two stirs.
Scoop your batter into prepared donut pans and bake for 12-15 minutes. Let cool in the pan for another 5-10 minutes before removing the donuts and letting them finish cooling on a wire cooling rack.
While donuts cool mix all your ingredients together for the glaze. Once donuts have cooled dip the tops into the glaze and place back on the cooling rack. Sprinkle glazed donuts with extra sprinkles and let them set either at room temperature or in the fridge. I liked these both at room temperature but I also liked them a little chilled, straight from the fridge. They’re soft and tender and not too sweet!
They also freeze beautifully. To thaw just let them sit out at room temperature for a few hours.