Oat Doughnuts
Not only are they a healthier alternative to fried, oat flour in the batter gives these scrumptious baked doughnuts a moist, tender crumb.
Servings: 6 doughnuts
Ingredients
For doughnuts:
- 3/4 cup rolled oats (185 ml)
- 1 banana
- 3 egg whites
- 1 egg
- 1/4 cup sugar (60 ml)
- 1/4 cup yogurt plain (60 ml)
- 1 tsp vanilla extract (5ml)
- 1 tsp baking powder (5 ml)
- 1/4 tsp baking soda (1 ml)
- 1/4 tsp salt (1 ml)
To decorate:
- 1/2 cup chocolate chips (125ml)
- 1 tsp coconut oil (5 ml)
- 1/4 cup nuts chopped (60 ml)
Instructions
- Preheat oven to 350 °F. Spray a doughnut pan with non-stick cooking spray, or lightly oil.
- In a food-processor or blender, grind rolled oats into a fine powder (oat flour).
- In a bowl or deep bowl mash the banana with a fork until smooth.
- Add the egg whites and whole egg to the mashed banana, whisking until well blended.
- Add sugar, yogurt and vanilla extract. Stir well.
- Stir in oat flour, baking powder, baking soda and salt. Mix one last time.
- Spoon or pipe filling into prepared doughnut pan.
- Bake doughnuts for approx. 15 minutes or until a toothpick inserted comes out clean.
- Allow to cool before removing doughnuts from pan.
- Melt the chocolate in the microwave for 30 seconds, stirring at the halfway point. Stir in coconut oil.
- Dip tops of doughnuts into melted chocolate, or spoon over. Sprinkle with chopped nuts.
- Place doughnuts in refrigerator for several minutes to allow the glaze to harden.