Description
Delicious chocolate peanut butter donuts topped with crushed candy canes, perfect for a sweet treat!
Ingredients
Scale
- 1/2 cup unsweetened creamy peanut butter
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1/4 cup chocolate chips
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon cocoa powder
- 3 candy canes (crushed)
Instructions
- Preheat oven to 350F and grease a standard donut pan very well, including the centers of the donut pan.
- Add all donut ingredients to a medium bowl and stir until well combined.
- Divide batter evenly between 10 donut cups, filling each about three-quarters full, using a scant 1/4 cup batter per donut. (Bake in two batches if you have one 6 donut donut pan.)
- Bake for 18-20 minutes, or until a cake tester inserted into the center of each donut comes out clean.
- Remove from oven and let donuts cool in the pan for 5 minutes. Use a paring knife to loosen the edges of the donuts as needed and transfer to a wire rack to cool completely.
- Stir together powdered sugar, cocoa powder, and milk in a small bowl until icing is smooth.
- Dip each cooled donut into the icing and top with crushed candy canes. Let sit for a few minutes (at least) before serving so the icing sets.
Notes
- For a nut-free version, use sunflower seed butter instead of peanut butter.
- These donuts are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg