New Year New Foods

Considering New Years was almost two weeks ago, it’s probably safe to say that people’s resolutions are slowly coming to a halt.  You know, eating healthy 24/7 and going to the gym every day.  If you aren’t one of those people I commend you; congratulations. And even in you are stuck in a rut with your resolutions that’s okay. Since I have just come back from a wicked intense spinning class at the gym I probably shouldn’t eat that chocolate cake that is sitting on the counter, but I’m reallllly craving chocolate at the moment. My handy dandy Pinterest led me to a guilt free chocolate donut recipe that I figured I would share with my dieters, so enjoy!


  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup almond milk or milk of your choice
  • 1/4 cup ripe, mashed banana
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • For the Chocolate Glaze:
  • 1 cup powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 4 tablespoons almond milk or milk of your choice
  • Sprinkles, optional


  1. Preheat oven to 350 degrees (F). Spray a doughnut baking pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar.
  3. In a small bowl, whisk together milk, mashed bananas, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and whisk together until all of the ingredients are well combined.
  5. Place a large ziplock bag into a cup, then pour the batter into the bag. Snip one corner off the bag, then pipe the batter into the molds. Each doughnut mold should be about two-thirds full.
  6. Bake doughnuts for 11 to 13 minutes or until the donuts are firm and spring back slightly when touched. Remove from the oven.
  7. Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
  8. To make the glaze – In a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 3 tablespoons of the milk and all of the vanilla extract. Whisk to combine. If the mixture is too thick, add another tablespoon of The glaze should be thick but still pourable.
  9. Dip each cooled doughnut into the chocolate glaze. Let the excess glaze drip back into the bowl before returning to the wire rack and decorating with sprinkles.

Allow the glazed donuts to rest a few moments for the frosting to harden slightly.


Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!

Leave a Reply