Grain-Free Glazed Chocolate Donut Muffins? Yes – these are a thing, and a thing you need to make immediately. A grain-free and dairy-free rich chocolate donut-mini muffin hybrid dipped in an organic powdered sugar vanilla glaze.
These dairy-free and Grain-Free Chocolate Glazed Donut Muffins are one of the sweeter treats I’ve made for my website, but if I’m going to eat a donut, I don’t want it to “taste healthy”. They are dense and moist but with a delicate crumb that soaks up the easy three-ingredient vanilla glaze.
What makes these donuts grain-free and dairy-free?
- Almond Flour and Cassava Flour combine for a cake-like donut with a nice ‘bounce’ from the cassava flour.
- Eggs for binding and to add a bit of sponginess to the donut mini muffins.
- Baking cocoa powder for a rich chocolate-y taste without the added sweetness from melted chocolate.
- Coconut sugar for a granulated unrefined sweetener.
- A combination of almond milk and apple cider vinegar to create a dairy-free buttermilk to help the donuts rise.
- Some baking basics like vanilla extract, baking soda and salt.
- Organic powdered sugar for the glaze.
How to make donuts without frying them?
You can actually bake donuts too – especially if you plan to coat them in a glaze afterwards for that lightly crunchy exterior. Some baked donut recipes called for a donut pan, but these use a muffin tin to create donut-mini muffin hybrids. No need to shape donut balls – and the batter texture is more muffin-like anyways. You’ll scoop 2-tablespoons worth of batter into each muffin cup and bake for about 11 minutes.
What muffin pans are non-toxic?
Since most muffin pans are non-stick, they likely contain a Teflon coating. Since Teflon has been linked to various health concerns, you may want to source a lower toxin muffin pan. For baking, ceramic and stoneware are the two most common options. This ceramic-coated muffin tin is made with an aluminum base for even-heating, and a safer option than most non-stick muffin tins.
Looking for some more grain-free baked goods? Here are some of my favorites!
Grain-Free Chocolate Glazed Donut Muffins
2 cups fine almond flour
2 tablespoons cassava flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup coconut sugar
1/3 cup unsweetened almond milk, room temperature
1 tablespoon apple cider vinegar
2 eggs, room temperature
2 tablespoons coconut oil, softened
1 teaspoon vanilla extract
For the Glaze
2 to 3 cups powdered sugar, depending on sweetness preference
4 to 6 tbsp almond milk
1/4 to 3/4 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease two 12-cup standard muffin tins well.
- In a large mixing bowl, combine the almond flour, cassava flour, cocoa powder, baking soda, cream of tartar and sea salt until no lumps remain.
- In a separate bowl, whisk together the almond milk, vinegar, eggs, coconut oil and vanilla until smooth. Your ingredients must be room temperature so the coconut oil does not harden.
- Combine the wet ingredients into the dry, mixing well until smooth. Do not over-mix or the donuts will be too dense.
- Spoon 2-tablespoons of batter into each greased muffin tin. You should get between 18 to 20 donut-muffins.
- Bake for 10 to 11 minutes until cooked through. Be sure not to over-bake - you don't want dry donuts!
- Let cool a few minutes in the tin, and then run a butter knife along the edges of each donut to release from the pan. Transfer donuts to a wire rack set over a baking sheet.
- Immediately make the first batch of glaze by whisking together 1 cup powdered sugar + 2 tablespoons almond milk + 1/4 teaspoon vanilla extract. If you need to thin slightly, just add 1 teaspoon almond milk.
- Using your hands, dip and coat the slightly warm donuts in the glaze and let excess glaze drip off back into the bowl. Place donut on the wire rack. Repeat this process for all donuts, re-making the glaze using the measurements in step 8 as you run out. You can coat the donuts twice, if you want a thicker, sweeter glaze. Sprinkle with sprinkles before the glaze hardens, if desired.
- Once the glaze hardens, serve the donuts! They are best at room temperature, but I also like them cold out of the fridge the next day.