Mini Mint Chocolate Chip Donuts
These little gems get their subtle green color from liquid chlorophyll in the mix. They are the great little snack and are truly so fun to make. I've been using my Baby Cakes Donut Maker for almost a decade and really love it so much! Any mini donut try can also be used in your oven as well.
PREP TIME
20 minutes
COOK TIME
4 minutes to 5 minutes
INGREDIENTS
14
Serves: 6-8
Ingredients
- 1 cup1 cup1 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals
- 1 tsp1 tsp1 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Real Salt - Redmond
- 2 Tbsp2 Tbsp2 Tbsp Organic Maple Sugar - Primal Palate, can sub coconut sugar or granulated sugar
- .25 cup.25 cup.25 cup Butter, Salted, softened, can sub ghee or coconut oil
- .25 cup.25 cup.25 cup Maple Syrup, Pure, room temperature
- .75 cup.75 cup.75 cup Whole Milk, room temperature, can sub non dairy as needed
- 1.25 tsp1.25 tsp1.25 tsp Liquid Chlorophyll, if mint flavored reduce peppermint essential oil use
- 1 whole1 whole1 whole Egg, room temperature
- 10 pinch10 pinch10 pinch Peppermint Essential Oil, drops doTERRA
- .25 cup.25 cup.25 cup Dark Chocolate Chips, finely chopped
- .5 cup.5 cup.5 cup Dark Chocolate Chips
- 1 tsp1 tsp1 tsp Coconut Oil
drizzle
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium sized bowl, whisk together the cassava flour, baking powder and salt, set aside.
- In a separate medium sized bowl, add softened butter (or fat of choice) and sugar, mix until fluffy with an electric mixer.
- Add maple syrup, milk, chlorophyl, egg and peppermint essential oil to butter mixture and mix till well combined.
- Add flour mixture to liquid and mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray.
- Toss in chopped chocolate chips and stir to combine.
- Use a plastic bag with the tip cut off to pipe the batter into the donut maker, you can also use a pastry bag, whichever method, fill with batter and prep your donut maker or donut pan and bake according to manufacturers instructions.
- Our Babycakes donut maker takes about 4½ minutes to cook ours up, baking in oven trays may take a bit longer.
- Remove cooked donuts to a cooling rack and let cool completely before drizzling.
- While donuts are cooling, melt chocolate chips and coconut oil in a double broiler till warmed and smooth, spoon into a smaller bowl for dipping and/or drizzling.
- Once donuts are cooled, using fork, stir the warm chocolate about and then flick or drizzle over donuts, if you prefer, you can also simple dip the tops directly in the chocolate.
- You should get about 14-16 mini donuts, depending on your donut maker or donut pan, you make get more or less.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Desserts Gluten Free Grain Free Nightshade Free Nut Free Other Pescetarian Shellfish Free Snacks Vegetarian| This is our estimate based on online research. | |
| Calories: | 390 |
| Fat: | 23 g |
| Carbohydrates: | 45 g |
| Protein: | 6 g |
| Cholesterol: | 23 g |
| Sodium: | 159 mg |
| Fiber: | 6 g |
| Sugars: | 18 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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