Heart Healthy
Avocado adds richness to these chocolaty doughnuts (and is a surprise ingredient in the dark chocolate glaze).
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Avocado-Dark Chocolate Glazed Doughnuts (Donuts)
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Servings
12
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Serving Size:
1 doughnut
Ingredients
Donut ingredients
-
1 1/2 cups oat flour OR -
1 1/2 cups whole-wheat pastry flour -
3 tablespoons Dutch-process cocoa powder -
1 teaspoon baking powder -
1 teaspoon baking soda -
1/8 teaspoon salt -
1 medium avocado -
1 large egg -
1/2 cup sugar substitute -
1 cup milk -
2 tablespoons canola oil OR -
2 tablespoons corn oil -
1 1/2 teaspoons vanilla extract -
Cooking spray
Glaze ingredients
-
1/3 cup dark cacao -
1/2 medium avocado -
2 tablespoons milk
Topping Ingredients
-
2 tablespoons pistachio nuts OR -
2 tablespoons almonds
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. -
In a large mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. -
In a separate large mixing bowl, using an electric mixer, beat together 1/2 cup avocado and the egg until smooth. Add the sugar substitute. Beat until the mixture is smooth and fluffy. -
Whisk in 1 cup milk, the oil, and vanilla until incorporated. -
Pour the avocado mixture into the flour mixture. Beat on low speed for 1 minute. Increase the speed to medium and beat until the ingredients are well combined. Use a spatula to stir in any of the dry mixture that remains on the sides or bottom of the bowl. -
Lightly spray a 12-cavity doughnut pan with cooking spray. Pour the batter into the wells, filling each three-fourths full (about 1/4 cup in each). Don’t cover the center hole. -
Bake for 13 to 16 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven. Let cool slightly. -
Place a large wire rack on a large baking sheet. Turn out the doughnuts onto the rack. -
In a small bowl, microwave the cacao on 100 percent power (high) for 30 seconds. Remove from the microwave. Stir until fully melted. -
Using an electric mixer, beat the remaining 1/4 cup avocado into the cacao until very smooth. Beat in the remaining 2 tablespoons milk. -
Spread 1 tablespoon of glaze over the top of each doughnut. Sprinkle with the pistachios.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 165 | |
|---|---|---|
| Total Fat | 10.0 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 4.5 g | |
| Cholesterol | 16 mg | |
| Sodium | 178 mg | |
| Total Carbohydrate | 15 g | |
| Dietary Fiber | 5 g | |
| Sugars | 2 g | |
| Protein | 5 g | |
Dietary Exchanges
1 starch, 2 fat
-
Servings
12
-
Serving Size:
1 doughnut
Ingredients
Donut ingredients
-
1 1/2 cups oat flour OR -
1 1/2 cups whole-wheat pastry flour -
3 tablespoons Dutch-process cocoa powder -
1 teaspoon baking powder -
1 teaspoon baking soda -
1/8 teaspoon salt -
1 medium avocado -
1 large egg -
1/2 cup sugar substitute -
1 cup milk -
2 tablespoons canola oil OR -
2 tablespoons corn oil -
1 1/2 teaspoons vanilla extract -
Cooking spray
Glaze ingredients
-
1/3 cup dark cacao -
1/2 medium avocado -
2 tablespoons milk
Topping Ingredients
-
2 tablespoons pistachio nuts OR -
2 tablespoons almonds
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. -
In a large mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. -
In a separate large mixing bowl, using an electric mixer, beat together 1/2 cup avocado and the egg until smooth. Add the sugar substitute. Beat until the mixture is smooth and fluffy. -
Whisk in 1 cup milk, the oil, and vanilla until incorporated. -
Pour the avocado mixture into the flour mixture. Beat on low speed for 1 minute. Increase the speed to medium and beat until the ingredients are well combined. Use a spatula to stir in any of the dry mixture that remains on the sides or bottom of the bowl. -
Lightly spray a 12-cavity doughnut pan with cooking spray. Pour the batter into the wells, filling each three-fourths full (about 1/4 cup in each). Don’t cover the center hole. -
Bake for 13 to 16 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven. Let cool slightly. -
Place a large wire rack on a large baking sheet. Turn out the doughnuts onto the rack. -
In a small bowl, microwave the cacao on 100 percent power (high) for 30 seconds. Remove from the microwave. Stir until fully melted. -
Using an electric mixer, beat the remaining 1/4 cup avocado into the cacao until very smooth. Beat in the remaining 2 tablespoons milk. -
Spread 1 tablespoon of glaze over the top of each doughnut. Sprinkle with the pistachios.
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