Mini desserts. Bite-sized “sometimes” foods. Travel-sized snacks.
All great reasons to love your mini-muffin pan. You’ve seen me use one before to make these gluten-free chocolate muffins, these orange cardamom tea cakes, and my personal favorite, dan tat.
Pre-cinnamoned
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)
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
Cinnamon Sugar
- ¼ cup coconut oil, melted
- 1/3 cup sugar
- ½ teaspoon cinnamon
Instructions
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!
dixya| food, pleasure, and health says
September 13, 2013 at 12:03 pmohh these are dangerous around me.
veganmiam.com says
September 13, 2013 at 12:37 pmMini desserts, bite-sized foods and travel-sized snacks are also my favorites! I love cute little things! My goodness, these whole grain vegan cinnamon doughnuts look phenomenal topped with cinnamon sugar. Love this, you’re amazing, Jessie! <3
Christa says
September 13, 2013 at 5:11 pmOhhhh I want a mini muffin pan too now so I can try these! Will this work in a regular cupcake pan? Or are the holes too big and the dough will remain raw inside?
Jessie says
September 13, 2013 at 6:27 pmHi Christa! The recipe should work with a regular cupcake pan if you bake for about 18-20 minutes. Let me know if you try it! 🙂
Lucy says
September 13, 2013 at 8:26 pmLove it! This seems perfect for fall 🙂
The Candid RD says
September 14, 2013 at 7:15 amOh my, you’ve outdone yourself this time Jessie!! I’m salivating over here, big time. And you didn’t even need a special donut pan?! This is just brilliant. I’ve been looking for ways to use my coconut oil…but I don’t have a mini muffin pan. Could I use a regular size muffin pan?? What do you think?
The Candid RD says
September 14, 2013 at 7:16 amOh wait, I just read that someone had the same question above…haha, ok, I’m trying this today!!!
Jessie says
September 14, 2013 at 8:41 pmHaha! 😛
Kristen @ Swanky Dietitian says
September 14, 2013 at 6:48 pmThese look sooo good!
I bet the cinnamon sugar just takes these over the top! 🙂
Amy Tong says
September 15, 2013 at 2:23 amOh…these are so cute and I definitely love mini treats! okay, now, I better dig out my mini muffin pan to make these cuties.
Christina @ Pinch of Healthy says
September 15, 2013 at 9:23 amI have a mini-muffin pan I have only used once and now you are totally inspiring me to bring it out and start baking. These are soooo perfect to take as a hostess gift for a dinner party next week, thank you for posting!