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Hot Chocolate Doughnuts with Marshmallow Glaze
Course: Breakfast, treat
Servings: 24 doughnuts
Author: Lauren Kelly Nutrition
  • For the doughnuts:
  • 1 ⁄4 cup butter at room temperature
  • 1 ⁄2 cup unrefined sugar
  • cup packed brown sugar
  • 1 large egg
  • 11 ⁄2 teaspoons baking powder
  • 1 ⁄4 teaspoon baking soda
  • 2 teaspoons pure vanilla extract
  • cup oats
  • 2 cup whole-wheat pastry flour
  • 1/2 cup unsweetened dark cocoa powder
  • cup milk of choice
  • 1 cup Greek yogurt
  • 1 ⁄2 cup applesauce unsweetened
  • For the glaze:
  • 1/2 cup mini marshmallows
  • 1/4 cup water
  • Extra mini marshmallows for topping if desired
  1. Preheat the oven to 425°F. Grease the doughnut pan or muffin tin.
  2. In a large bowl, cream together the butter, sugars, and egg until smooth, about 5 minutes with electric mixer on medium-high setting.
  3. Mix in the baking powder, baking soda, vanilla, and oats to the creamed mixture. Mix thoroughly, making sure to scrape the sides.
  4. 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.
  5. 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.
  6. Let cool in the pan for a few minutes, then place on wire rack for 5 minutes to cool before adding a glaze.
  7. While donuts are cooling prepare the Marshmallow Glaze by mixing both ingredients in a small saucepan over low heat until smooth. Pour on top cooled doughnuts.