Donut Muffins

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5 from 2 votes

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www.theconsciousplantkitchen.com

These Donut Muffins 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/donut-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: muffins

Calories: 118.1kcal

Author: Carine Claudepierre

Ingredients

1 cup Self-Rising Flour (note 1)
½ cup Almond Milk (note 2)
¼ cup Light Olive Oil (note 3) + 2-3 tablespoon to brush the muffins
¼ cup Unrefined Sugar (note 4)
1 teaspoon Vanilla Extract optional

To coat the donuts

⅓ cup Unrefined Sugar
2 teaspoons Cinnamon

US Customary - Metric

Instructions

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.

Notes

Note 1: 1 cup of self-rising flour is equivalent to 1 cup of all-purpose flour, in which you whisk 2 teaspoons of baking powder. I didn't try all-purpose gluten-free flour for this recipe, and I am not sure it works. The recipe won't work with almond flour or oat flour.

Note 2: Any type of milk can be used, like oat milk, soy milk, or cashew milk.

Note 3: Or any low-flavor oil you like, including canola oil or melted plant-based butter.

Note 4: Or refined sugar-free sugar like coconut sugar, allulose, or date sugar.

Storage: Store in the fridge in an airtight container for up to 4 days.

Nutrition