Estes Muffins donut are super-simple 5-ingredient oven-baked mini-muffins made with an egg-free and dairy-free dough and rolled in unrefined sugar. It’s your healthier alternative to deep-fried donuts, ready in under 30 minutes.
Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!
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Muffins donut
Ingredientes
- 1 xícara Farinha Auto-Crescente - (nota 1)
- ½ xícara Leite de amêndoa - (nota 2)
- ¼ xícara Azeite de Oliva de Sabor Suave - (note 3) + 2-3 tablespoon to brush the muffins
- ¼ xícara Açúcar de cana não refinado - (nota 4)
- 1 colher de chá de extrato de baunilha - opcional
Para cobrir os donuts
- ⅓ xícara Açúcar de cana não refinado
- 2 colheres de chá Canela
Instruções
- Preheat the oven to 350°F (180°C). Spray cooking oil in each of the 12 holes of a mini muffin pan. Set aside.
- In a mixing bowl, add self-rising flour and sugar and stir to combine evenly.
- Stir in the almond milk, olive oil, and vanilla extract if used. Stir until thick and smooth.
- Fill each muffin hole up to 3/4 of their level.
- Bake for 15-17 minutes at 350°F (180°C) until a toothpick inserted in one of the muffins comes out clean.
- Let them cool down for 5 minutes on a cooling rack and prepare the cinnamon sugar.
- In a small bowl, stir sugar and cinnamon until evenly combined.
- Use an oil spray or pastry brush to lightly brush the surface of the lukewarm muffins, then dip and roll them into the cinnamon sugar made above.
- Repeat until all muffins are coated and look like mini donuts.
Notas
Nutrição
Ingredientes e Substituições
You only need 4 base ingredients to make this recipe. Here’s how to pick and swap them.
- Farinha Auto-Crescente – This provides the main structure for the muffins and helps them rise during baking. You can create your own by whisking all-purpose flour with baking powder – see ratio in the recipe card. For a gluten-free option, use my conversor sem glúten, Mas não se esqueça do fermento em pó.
- Leite de amêndoa – This adds moisture to the batter, creating a smooth consistency. Oat milk, soy milk, or cashew milk are also suitable.
- Azeite de oliva light – This contributes to the tenderness of the muffins. You can also use canola oil or melted plant-based butter. A little extra is needed to brush the muffins before coating.
- Açúcar não refinado – This sweetens the muffin batter. Coconut sugar, allulose, or date sugar are also good options.
How to Make Donut Muffins
These donut muffins are so simple to make. Here’s how in a few pics!
Misture os ingredientes secos em uma tigela grande.
Incorporate the wet ingredients and stir the batter until smooth.
Scoop out the batter and place it in an oiled mini muffin pan.
Bake the donut muffins for 15-17 minutes at 350°F (180°C).
Brush olive oil on the warm donut muffins.
Dip the donuts in a cinnamon-sugar mixture.
Dicas de confeitaria da Carine
Let me share a few more tips for perfect donut muffins.
- Opção sem açúcar – If you are watching your sugar intake, swap the sugar in the coating for allulose, which is sugar-free and low in calories.
- Add Blueberries – Stirring 1/3 cup of blueberries into the batter creates delicious blueberry donut muffins.
- Wholemeal Flour Option – You can replace the self-rising flour with 1 cup of wholemeal flour for added fiber; remember to whisk in 2 teaspoons of baking powder as well to ensure they rise.
- Make Large Muffins – Double the recipe to bake 12 large muffins in a standard muffin pan. Increase the baking time to 25-30 minutes and prepare extra cinnamon sugar for coating.
Very easy to make and delicious! Thank you!
Muito obrigado!
Taste was great, but mine didn’t get fluffy. Just like flat muffin tops.
Did you self-rising flour as mentioned? Self-rising flour contains baking powder, it’s the reason why the muffin raise, if you swap for plain flour without adding baking powder, they will be flat indeed.
Carine, esta é a melhor receita que já experimentei!
That is so nice to hear, thank you!
These were gone in a matter of hours! Very easy and so good! Do you think I could use wheat flour instead? Even if I use half wheat/half white?
If you mean wholewheat flour, then yes, for sure half half will work. However, I wouldn’t guarantee a great texture if you go 100 % wholewheat flour. They might be dry because of the amount of fiber. Thanks for baking my recipes.