Chocolate Collagen Donuts

Makes 6 Servings
254 Calories 33C / 12F / 7P

INGREDIENTS

For The Donuts:

• 1 cup oat flour can also use whole wheat pastry flour or spelt flour
• ¼ cup dark cocoa powder
• 2 scoops Cleanish Vanilla Bean Collagen Peptides 
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ½ cup unsweetened almond milk
• 2 eggs
• 1 tablespoon melted coconut oil plus more to grease donut pan
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• chopped nuts or sprinkles, for topping if desired

• ⅓ cup 2 oz dark chocolate chips
• 1 tablespoon pure maple syrup
• 1 tbsp plus 1 tsp coconut oil

INSTRUCTIONS

1. Preheat the oven to 350 F. Grease a donut pan with coconut oil, and set aside.
2. In a mixing bowl, combine the dry ingredients (oat flour, dark cocoa powder, collagen, baking powder, and sea salt), and whisk to combine.
3. In a separate mixing bowl, mix the wet ingredients (almond milk, eggs, melted coconut oil, pure maple syrup, and vanilla extract), and mix together with a whisk.
4. Add the wet ingredients to the dry ingredients, and then stir together until evenly mixed (don't over-mix).
5. Divide the batter evenly into the donut pan.
6. Bake on the oven's center rack for 8-10 minutes or until donuts are cooked through and fluffy. The donuts will rise in the last 2-3 minutes of baking. Donuts are done when a clean knife inserted into the center comes out clean.
7. Let cool at least 5 minutes before going around the sides with a knife and removing from the pan.
8. While the donuts are cooling, prepare the chocolate glaze. Combine the dark chocolate chips, pure maple syrup, and coconut oil in a microwave-safe bowl. Heat for 1-2 minutes in the microwave, stirring every 15-20 seconds, until the chocolate is fully melted. If the mixture is not runny and loose, add ad additional teaspoon of coconut oil, and stir again.
9. Dip the tops of the donuts into the melted chocolate, and allow the donuts to rest. This is best done on a cooling rack over a sheet of parchment paper.
10. Top with sprinkles or chopped nuts, if desired.

Original recipe posted by Lacey Baier on A Sweet Pea Chef