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Donut Muffins
Donut Muffins

Ok, you guys!!! Yesterday I was a maniac in the kitchen. I am super excited to (shortly) be bringing you the 12 Cupcakes of Christmas!! Stay tuned- They will be posted within the upcoming weeks. Along with other recipes 🙂

Yes, I have combined two breakfasts into one- on accident. You call call it a muffin, but it was intended to be a donut. I just gave these yummy treats the name of “Donut Muffins” to give them the best of both worlds. Should I combine the name like cronuts? Should these be Duffins? Hahah (if you can’t make yourself laugh- who can you make laugh??) All I know is that these treats are really really yummy. It has the cake-y texture of a donut, yet it is baked in a muffin tin- so it doesn’t have all the added calories of a deep fryer!

I made these on accident by actually wanting to make baked donut holes. After doing some researching, I saw a handful of recipes called for a mini-muffin tin. I don’t own a mini muffin tin- even though I would love one… It is just a matter of me getting my butt to the store and buying one. So, I kinda looked at some recipes for donut holes, winged the ingredients and THANK GOD they turned out. I looked in my oven and thought “well, those certainly are not donut holes… they’re ginormous donut hole muffins”

FullSizeRender (30)
The texture of a donut, but the shape of a muffin! And that vanilla glaze- too good!

Here are some healthy alternatives that you could include in these muffins- that way they make a great grab-and-go (healthy!) breakfast or snack.

Flour– I use unbleached flour. However, I have substituted ground flax-seed (1 c. flour to 3/4 c. ground flax-seed). I haven’t tried using any other flours, such as oat flour or coconut flour. I have been wanting to- so maybe I will make these again, experiment, and let you all know how it goes!

Sugar- I really like Truvia’s various baking blends. I think they don’t change the texture or taste of classic baking recipes. On the back of Truvia bags, they give you the conversions (which is super convenient!) I do not use artificial sweeteners such as Splenda. I keep them out of my diet as much as possible. I would much rather use regular sugar than that stuff. For this recipe, I suggest (if making it healthier) to use Truvia. Maple Syrup and Agave Nectar are also sugar substitutes, but I would be worried that those would play with the flavor too much.

Butter- I have used Coconut Oil before in substitute of butter and really liked the results. It doesn’t add a coconut taste to the baked goods, and yet there are so many nutritional benefits that the oil retains throughout the baking process. I also really like Smart Balance (with added Omega 3) as well! You can substitute this 1 for 1. Seeing as though I only used 3 tbsp of butter, it really isn’t the end of the world if you just use butter… I mean, 3 tbsp for 17 muffins? Is it thaaaaaat bad?

Chocolate Powder– A few months ago, I made chocolate protein muffins. I used half coco powder and half of my Quest Chocolate Milkshake Protein. They turned out great. So, you can use chocolate protein powder as a substitute for coco powder- if you’re into that stuff. Cacao powder is also a great, nutrient-packed option. You can use these substitutions 1 for 1.

Here’s what I used to make these hybrid breakfast treats…

[amd-zlrecipe-recipe:23]

 

 

 

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i’m a coffee addict, chocolate lover, too fast of a talker and the face behind all this madness. i’ve always had a love for all things food and creative, and that’s how bits + bites was born.




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