Gingerbread is one of my favorite things about the holidays so I had these on my “to make” list ever since we bought our mini donut pan a few months ago. The girls loved these for breakfast and even requested I make them again and make them Christmas morning for grandma and grandpa.
Gingerbread Mini Donuts (with protein version*)
Makes 18-22 mini donuts
1c cake flour (if using gluten-free flour add 1/2tsp xanthan gum and 1/2 tsp baking soda)*
1 1/2 tsp baking powder
1/4 tsp salt
1 flax egg (1 TBSP ground flax + 3 TBSP warm water), or regular egg
1/2c unsweetened applesauce
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1 TBSP molasses
1/4c coconut palm sugar, sucanat, or sugar of choice (used Navitas Naturals Coconut Palm)
1/3c coconut milk (used So Delicious Unsweetened Vanilla Almond Milk)
1 tsp lemon juice
1TBSP coconut oil, melted
*For protein version use 1/3 cup oat flour, 1/3 cup buckwheat or brown rice flour, and 1/3 c vanilla protein powder (Vega Performance Protein Vanilla).
Egg Nog Glaze, recipe below
Preheat oven to 425. In a small bowl mix flax and water if using flax egg, set aside to thicken. In a small bowl mix together lemon juice and milk and set aside for 5 minutes. In a large bowl mix together flour, sugar, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Mix together flax egg, milk mixture, applesauce, molasses, and coconut oil. Add wet ingredients to dry until just combined. Spoon or pipe mixture into mini donut pan filling half way. Bake for 7-8 minutes. Sprinkle with cinnamon sugar, toppings of choice, or Egg Nog Glaze as shown (recipe below). Enjoy!
Egg Nog Glaze
1/4 c So Delicious Egg Nog Coconut Milk
1 c powder sugar
Mix egg nog milk and powder sugar together until smooth. Dunk or spread over donuts. If donuts are warm the glaze will melt over and leave a clear glaze, if donuts are cooled the glaze will have a white tint. If you want a thicker glaze place glaze in the refrigerator to thicken. Enjoy!