Soft, doughy, a little bit cakey, but beautifully melt in the mouth with a glossy sweet chocolate icing. It’s worth picking up a donut pan online to bake these little beauties! You could bake the batter as little mini muffins, but there is something so much more appealing about donuts!
We used a Wilton Cakes donut pan, incredible quality, and the donuts pop out with ease…and a little help from a toothpick!
Double Chocolate Peanut Butter DonutsPrint Recipe
- 1 tbsp milled flaxseed + 3 tbsp water
- 90g (1 small) ripe banana
- 45g smooth or crunchy Manhattan Peanut Butter
- 80ml milk of choice
- 55g granulated sugar of choice
- 70g plain spelt flour
- 20g cocoa powder
- ¾ tsp baking powder
- **For the Icing**
- 60g icing sugar
- 1 tbsp cacao powder
- 1 -2 tbsp water or milk of choice
- Sprinkles for topping
Preheat your oven to 180C (350F).
Grease your donut pan liberally with spray oil.
Mix together flax and water and set to one side for five minutes.
Blend together banana, peanut butter, milk and sugar in a blender or in a large jug using a hand blender. I find the jug or large bowl is easier as you can then just add in the dry ingredients!
Add flax mixture to the wet ingredients. Mix well.
Add dry ingredients to the wet and whisk to combine.
Pour batter into the greased donut pan; if you haven’t used a large jug you can spoon the mixture into the donut pan. It will make exactly 6 donuts in a Wilton donut pan.
Bake for 10 minutes. Allow to cool for five minutes in the pan and then use a toothpick to release the donuts from the pan. Allow to cool on a wire rack.
Whisk together icing ingredients in a bowl...the cocoa powder, icing sugar and milk or water.
One at a time dunk the donuts bottom side down (the side that was in the donut pan, not facing up), into the icing. Add sprinkles if desired. Donuts are fresh for 2 days but are best on the day of baking.