Healthy Pumpkin Oat Chocolate Donuts (Page 2 ) | December 31, 2024
Annonce:
Directions
- Preheat the oven to 350°F (175°C). Lightly spray a donut pan with nonstick spray.
- In a large bowl, beat together the egg whites, peanut butter, coconut sugar, pumpkin puree, and almond milk until smooth.
- In a separate bowl, mix the oat flour, rolled oats, cinnamon, baking soda, and sea salt. Gradually combine the dry ingredients with the wet mixture.
- Spoon the batter into the donut pan cavities, filling them to the top for thick donuts.
- Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack.
- Optional: Drizzle melted dark chocolate over the donuts for an extra chocolatey touch.
- Serve immediately, or store in the refrigerator for up to 1 week. Freeze for longer storage.
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