Mini desserts. Bite-sized “sometimes” foods. Travel-sized snacks.
One thing’s for sure: You’ll be seeing this mini muffin pan again. Like next week. Perhaps even twice.
Excited? I know I am.
These whole grain vegan cinnamon doughnuts are like muffins in appearance, but once you take a bite, you’ll think you’re tasting a mini-doughnut, only without the greasiness of a deep-fried pastry. This recipe is infinitely adaptable: Add cocoa powder for chocolate doughnuts, or replace the almond milk with apple cider for apple cinnamon doughnuts. And let me know how it goes!
Because I always have to stack my mini-muffin pan goods:
Whole Grain Vegan Cinnamon Doughnuts
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Keywords: bake dessert vegan fall
Ingredients (20 mini doughnuts)
- 5 tablespoons coconut oil, room temperature
- ½ cup sugar
- 1 tablespoon ground chia seeds or flax seed, mixed with 3 tablespoons warm water
- ½ cup almond milk
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1½ cups white whole wheat flour
- ¼ cup coconut oil, melted
- 1/3 cup sugar
- ½ teaspoon cinnamon
Preheat oven to 325 degrees F. Cream coconut oil and sugar for 2 minutes. Add chia seed/flax seed mixture, almond milk, and vanilla. Stir well. Mix in baking powder. Add flour and stir until just combined.
Use coconut oil to grease mini muffin pan. Fill cups about 1/2 full. Bake for 8-10 minutes, or until tops are set. Allow to cool in pan for 2 minutes before removing.
Combine sugar and cinnamon for topping. Dip doughnuts in melted coconut oil, then roll in cinnamon-sugar. Serve warm or at room temperature.
Have a great weekend!