The Wild Doughnut

Roight, mates, it’s time to go out and find ourselves the rare wild doughnut.  This one’s a wily bugger that only comes out for special parties, but we are gonna catch ourselves one today.  Keep your eyes open and forks at the ready!

Crikey, there’s a big one now!

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Well!  Glad that worked. Sometimes you have to channel crocodile hunter to catch elusive beasties. 

Anyway… I’m not a weirdo or anything… but I’d go to great lengths to get my hands on a healthy doughnut.

Healthy doughnuts are like ligers.  Not found most places you look, but the combination of powerful parents has made them even buffer babies.  Or as Napoleon Dynamite would say… “bred for their skills in magic.”  Have I lost you yet?  What I’m trying to say is, with the banana, apple sauce, cocoa powder, and whole wheat… more delicious/nutritious doughnuts than this are on the seriously endangered list.

More fabulous looking ones are pretty hard to come by, too.  These little devils are dressed to impress, and are always total rock stars at parties.  And, as luck would have it… they also happen to be doughnuts. Which means they can be rock stars at brunch, too.  

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All you need to go from tame banana muffin to wild zebra doughnut is cocoa powder, a table knife, and semi-sweet chocolate and peanut butter chips.  Oh, and a doughnut pan.  But you gathered as much already, yes?  Then let’s get into the thick of it.

Wild Zebra Doughnuts

(FYI: no zebras used in these doughnuts…)

1 ½ cups (I measured about 8 oz. flour) half of which is unbleached white, and half is whole wheat pastry flour

1 ½ tsp. baking soda

¼ tsp. salt

½ cup unsweetened, all-natural applesauce

2 T. canola (or coconut) oil

1 large egg

¼ cup dark brown sugar

½ cup natural sugar (I used organic, but can’t blame you if you don’t!)

2-3 medium to large very ripe bananas, blended (makes about 1 to 1 ¼ cups puree)

3 T. almond milk (or reg. milk)

¼ cup unsweetened cocoa powder

½ cup each, peanut butter chips and ½ cup mini chocolate chips (set some aside for topping)

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Preheat the oven to 375 degrees F.  Coat a 6-dougnut pan and a 24-mini muffin pan (or another doughnut pan) with butter flavored cooking spray (or canola spray) + set aside.

Now, I’ll look the other way if a few chocolate + pb chips somehow disappear.  It somehow always happens in my kitchen…

Stir together the first 3 dry ingredients in one bowl – flour, baking soda, and salt.  In another bowl, whisk together applesauce, oil, egg, sugars, almond milk, and banana puree.  Add the flour mixture to the wet mixture and stir until just combined.

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Scoop half of the batter into a separate bowl and add the cocoa powder, again stirring until just combined. 

Making sure not to overfill the doughnut cups, use a spoon to drop 2-3 spoonfuls of one batter around the doughnut, and with another spoon, put 2-3 more of the other batter on top.  It is pretty if you bake it this way, but I like to use a knife to swirl it (gently) together, yet leaving large portions untouched. Finish the rest of the doughnuts this way, and continue with the mini muffins (with less batter, of course.)

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Place mini-muffins in the oven for 7-10 minutes, checking with a toothpick for doneness at 7 minutes.  I ended up using the whole 10 minutes, but it’s always good to check ahead.

The doughnuts will need about 13-16 minutes – much faster than I thought it would take!  Be sure to check at the 13 mark and go from there.

Remove from the oven – Turn OFF the oven – or maybe that’s just me that worries I’ll burn down the house? :) Cool completely on a wire rack – this one’s a must, lest your pretty frosting melt. 

 

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This recipe made 6 doughnuts and 23 mini muffins (aka doughnut-holes in this case!) with one convenient little muffin cup free for my oven-mit thumb. :D

Finally, frost with both chocolate and vanilla cashew-cream cheese frostings, and use the fancy knife-trick to gently swirl the two together.  Top this with more pb and chocolate chips or chocolate sprinkles.  Chill in the refrigerator, uncovered – or carefully covered (so the toppings aren’t destroyed) – between 30 minutes to 5 hours.  Holds up in the fridge, sealed in a plastic container about a week… but I try to share these the first day!

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Now let’s go find an excuse to make - no, healthy doughnuts don't need excuses.  Let's go make some doughnuts!

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