Deliciously baked and not fried, these easy to make Dark Chocolate Donuts with Peanut Butter Glaze will be ready in 30 minutes!
These are delicious chocolate donuts that are baked, not fried and are lightly sweet. They are soft and fluffy and the peanut butter glaze is crazy delicious.
You can never go wrong with chocolate and peanut butter. It is my number 1 combination of flavors.
Most of you know how much I love these two together. So now that I am on a baked donut kick, why not make some donuts with my favorite combination?
This came out amazing! They are moist, delicious and healthier than your typical fried donuts with tons of sugar.
And the peanut butter glaze? Just melted peanut butter with no added sugars!
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These delicious chocolate donuts are so incredibly versatile. I have made them with milk chocolate cocoa powder instead of dark chocolate powder as well as almond butter, pecan butter and even sunflower seed butter to mix up the glaze!
These donuts are also freezer friendly, even after they are glazed. I like to store them in individual airtight containers and freeze them so when I crave a donut I just defrost one at a time for portion control.
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Dark Chocolate Donuts with Peanut Butter Glaze
- For the donuts:
- ¼ cup butter at room temperature
- ½ cup unrefined sugar
- ⅓ cup packed unrefined brown sugar
- 1 large egg
- ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons pure vanilla extract
- ⅔ cup oats
- 2 cups whole-wheat pastry flour
- ½ cup unsweetened dark cocoa powder
- ⅓ cup milk of choice
- 1 cup Greek yogurt
- 1 ⁄2 cup applesauce unsweetened
- For the Peanut Butter Glaze:
- ½ cup natural peanut butter melted
- Preheat the oven to 425°F. Grease the donut pan or muffin tin.
- In a large bowl, cream together the butter, sugars, and egg until smooth, about 5 minutes with electric mixer on medium-high setting.
- Mix in the baking powder, baking soda, vanilla, and oats to the creamed mixture. Mix thoroughly, making sure to scrape the sides.
- On low speed, add the whole-wheat pastry flour, cocoa powder and milk. Mix well. Add the Greek yogurt and applesauce. Mix until combined, being careful not to overmix.
- Fill the prepared donut pan or muffin tin and bake for 12–15 minutes. You can also roll them into balls and place on a baking sheet for donut holes.
- Let cool in the pan for a few minutes, then place on wire rack for 5 minutes to cool before adding a glaze.
- While donuts are cooling, melt peanut butter. Drizzle on top of cooled donuts.