Doughnut muffins

They were a really easy (and VERY popular!) school holiday treat to bake with the kids, and I have done my best to make it a little healthier than the original, which you can find here.

See below the recipe for a gluten free Coeliac friendly version, an option with a healthy boost and mini doughnuts.

Also see below the recipe for how to make mini baked doughnuts with this recipe.

  • 200g spelt flour (half wholemeal)
  • 90g coconut sugar
  • 1/2 tsp pink salt
  • 1 tsp mixed spice
  • 1 egg worth of egg replacer (OR 3 tbsp aquafaba OR 1 whole egg)
  • 1.5 tsp GF baking powder
  • 65g light olive oil/tasteless coconut oil, melted
  • 240g milk of choice
  • Melted Nuttelex/Vegan butter to top
  • extra coconut sugar and spice to top (mix in a 10:1 ratio)

In a large bowl place the flour, sugar, salt, spice, egg replacer and baking powder. Use a whisk to combine the dry mix. (Speed 4, 8 seconds)

In a separate smaller bowl whisk together the oil and milk. Add in aquafaba or whole egg at this point if using. (If using a thermal cooker, add the liquids to the dry mix here)

Pour the wet mix into the dry mix and whisk vigorously to combine mix until smooth. (Speed 4, 8 seconds)

Place into lined muffin pans and bake in a preheated 180C oven for about 20 minutes.

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As soon as you remove the muffins from the oven, brush them with melted Nuttelex and sprinkle with a mix of sugar and spice.

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Makes 12 …. did not last long in my very busy, hungry house!! Now I make double batches and freeze 😉

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Enjoy!!!!!

To make these Coeliac friendly replace the spelt flour with 1 1/4 cup of a gluten free flour mix plus 1 tsp psyllium.

For a healthier, more filling version, I replace 50g of the spelt flour with 50g of nut/seed meal. I also replace the oil with a very well mashed medium overripe banana. I also like add in an optional 1 tbsp of hemp seeds.

To make these into mini doughnuts you need an appropriate tin, very well greased.

Place the mixture into a piping bag and pipe the mixture into the tin.

Cooking a moderate oven for about 8-10 minutes. Allow to cool in the tin for a few minutes before removing to a wire rack.

For a spiced doughnut, brush the tops with a melted vegan butter and sprinkle with the same sugar and spice mix as above.

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For an iced doughnut, melt some dark chocolate of choice, then drop the doughnuts into it and then sprinkle with your choice of decorations. We use the Hoppers 100s & 1000.

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Enjoy!

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