GF Mini Donuts with Mint Icing

I’m not one to turn down a baking challenge. Especially when it’s sponsored by Doughnuts and Deadlifts. As most of you know by now, I’m the director of Black Iron Nutrition, and we have an ingredient challenge each week. It’s a great opportunity for all of us (clients and coaches) to get creative, to think outside the box, and to work on our skills in the kitchen. This week there was a little twist, instead of a specific ingredient, we partnered up with Doughnuts and Deadlifts to offer some goodies to the person who could come up with the best donut recipe! And I’m not one to miss out on something as fun as that.

Considering the the fact that Halloween is just around the corner, I decided to go with green and black toppings. And what better flavors than mint and chocolate? The donut base is plain though, so feel free to get creative with your own topping of choice.

GF Mini Donuts with Mint Icing
Prep 15 min
Cooking 8 min
Servings 24 mini donuts

INGREDIENTS

For the donuts:

  • 1 cup gluten free baking flour (148g) I love Bob's Red Mill Gluten Free 1-to-1 Baking Flour

  • 1/3 cup sugar (66g)

  • 1 tsp baking powder

  • pinch of salt

  • 2 tbsp unsalted butter (28g)

  • 1 egg

  • 1/3 cup + 1 1/2 tbsp unsweetened almond milk (100ml)

  • 1 tsp vanilla extract

For the icing:

  • 1/2 cup + 3 tbsp powdered sugar (80g)

  • 1 tbsp unsweetened almond milk

  • 1/4 tsp peppermint extract

  • Green food coloring (about 2-4 drops, depending on how dark you want them)

For the toppings:

  • Mini chocolate chips

  • Chocolate sprinkles

  • Chocolate dusting powder (mix of sugar and cocoa powder)

INSTRUCTIONS

  1. Preheat oven to 350F

  2. Spray a mini donut pan with nonstick spray and set aside

  3. In a large bowl combine the GF baking flour, sugar, baking powder and salt

  4. In a separate small bowl whisk together the melted butter, egg, almond milk and vanilla exact

  5. Pour the wet ingredients in with the dry ingredients and whisk until combined

  6. Pipe the mixture into your donut pan (I scooped mine into a ziplock bag and cut the corner for easy filling), until about 3/4’s full as these rise a bit

  7. Bake for 8 minutes

  8. Remove and place on a wire rack to cool completely before frosting

  9. While they cool prepare your glaze by mixing together the powdered sugar, almond milk, mint extract and food coloring

  10. Dip each donut in the icing, then add any toppings (if using) before the icing hardens

Nutrition Facts
Servings 24
Amount Per Serving:
Calories 57
Total Fat 1 g
Sodium 20 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 6 g
Protein 1 g

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