Gluten Free Baked Chocolate Donuts

These chocolate donuts are gluten free, egg free, and baked, not fried! They have a delicious chocolate flavor and are extra good topped with frosting and sprinkles.

These delicious mini donuts are the perfect breakfast treat or snack for any time of the day!

Gluten Free/Egg Free Baked Chocolate Donuts

• 1/2 Flax-Egg (directions on side of blog)
• 3 Tablespoons Sour Cream or Applesauce
• 2 Tablespoons Milk
• 2 Tablespoons Oil
• 1/4 teaspoon Vanilla Extract
• 1/2 Cup Brown Rice Flour
• 1/4 Cup Sugar
• 2 Tablespoons Cocoa Powder
• 2 Tablespoons Cornstarch
• 1/4 teaspooon Baking Soda
• 1/4 teaspoon Xanthan Gum
• 1/8 teaspoon Salt

1. Preheat oven to 375 degrees.
2. In a small bowl, combine flax-egg, sour cream, milk, oil, and vanilla. Whisk together.
3. In a medium size bowl, add the brown rice flour, sugar, cocoa powder, cornstarch, xanthan gum, and salt. Whisk.
4. Add the wet ingredients to the dry and mix just until combined.
5. Grease a mini donut pan for 10 to 12 donuts. Take a bit of the batter and put it in each of the rings.
6. Bake for 7 to 8 minutes.
7. Cool, frost, and serve.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Mini Birthday Cake Donut Muffins

Donut muffins with sprinkles. Does it get any more kid-friendly (and kid-at-heart friendly) than this?

I couldn't wait to share these with you, so I'm putting the recipe on the blog now.

Try these moist, little donut muffins, and you will want to make them for breakfast every day! They are delicious little bites, and they are perfect for sharing with your friends or family, or eating all by yourself.

 Gluten Free Mini Birthday Cake Donut Muffins

• 1 Flax-Egg (directions on side of blog)
• 2 Tablespoons Butter, Softened
• 2 Tablespoons Cup Oil
• 1/4 Cup Sugar
• 1/4 Cup Brown Sugar
• 1/2 teaspoon Vanilla Extract
• 1 Cup White Rice Flour
• 1/3 Cup Cornstarch
• 3/4 teaspoon Baking Powder
• 1/8 teaspoon Baking Soda
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/2 Cup Milk
• Sprinkles

1. Preheat oven to 425 degrees.
2. Prepare flax-eggs (directions on side of blog.)
3. In a medium bowl, combine rice flour, cornstarch, baking powder, baking soda, xanthan gum and salt with a whisk.
4. In a large bowl, combine the butter, oil, and sugars. Beat with a wooden spoon.
5. Beat in half of the flax-egg. Then add the other half and stir in again.
6. Add the vanilla and beat once more.
7. Add one third of the flour mixture and stir just until combed, being careful not to over-mix. Add half of the milk and do the same. Repeat, ending with the flour and being careful not to mix too much.
8. Fold in sprinkles.
9. Scoop into a mini muffin tin that is greased or lined with 24 paper wrappers. Bake for 10 to 12 minutes.
10. Remove from oven, cool, then prepare a simple glaze (recipe for the glaze here) and coat muffins (removing wrappers first if you used them.) Dip a second time. Allow to dry, then eat.

Enjoy!

-Bethany

Gluten Free Donut Muffins

When I was younger, I never cared too much for donuts. At least, not unless they were filled with some sweet cream or had plenty of frosting on top.

But now I have come to love homemade donuts. Or donut muffins, as the case may be.

These donut muffins are delicious. They really do taste like donuts, and I love the nice glaze on top. They are fun for kids and adults alike, and they are the perfect breakfast treat!

Gluten Free Donut Muffins 

• 2 Flax-Eggs (2 Tablespoons Flaxseed Meal, 6 Tablespoons Water)
• 1/4 Cup Butter, Softened
• 1/4 Cup Oil
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 2 Cups White Rice Flour
• 2/3 Cup Cornstarch
• 1 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1 Cup Milk

1. Preheat oven to 425 degrees.
2. Prepare flax-eggs (directions on side of blog.)
3. In a medium bowl, combine rice flour, cornstarch, baking powder, baking soda, xanthan gum and salt with a whisk.
4. In a large bowl, combine the butter, oil, and sugars. Beat with a wooden spoon.
5. Beat in half of the flax-egg. Then add the other half and stir in again.
6. Add the vanilla and beat once more.
7. Add one third of the flour mixture and stir just until combed, being careful not to over-mix. Add half of the milk and do the same. Repeat, ending with the flour and being careful not to mix too much.
8. Scoop into a muffin tin lined with 12 paper wrappers. Bake for 15 to 18 minutes.
9. Remove from oven, cool, then prepare a simple glaze (recipe for the glaze here) and coat muffins. Dip a second time. Allow to dry, then eat.

Adapted from this recipe.

Enjoy!
-Bethany