Ingredients
1½ tablespoons ground flaxseed meal plus 4½ tablespoons water, mixed and allowed to sit for 15 minutes (if you do not need these to be vegan, you can use 1 whole egg plus 1 egg white)
2 cups all-purpose flour (or 1 cup white and 1 cup whole wheat; I use 1 cup white and 1 cup white whole wheat)
½ cup sugar
1 tablespoon baking powder
¼ teaspoon baking soda
Dash of salt and pinch of nutmeg (optional)
¼ cup vegetable oil or melted coconut oil
½ cup plain or vanilla nondairy yogurt (I use coconut milk yogurt)
½ cup unsweetened nondairy milk (I use almond milk)
Mixture to roll baked doughnut holes in:
1 cup sugar mixed with 1 tablespoon cinnamon in a large container with a lid or a gallon zip bag
½ cup vegan stick butter, melted (I use a pie plate)
Directions
Heat oven to 375°F. Coat a doughnut hole pan or a mini muffin tin VERY WELL with nonstick cooking spray.
Combine the flour, ½ cup sugar, baking powder, baking soda, salt and nutmeg (if using) in a large bowl. Make a well in the center of this flour mixture, and add the flaxseed mixture, oil, yogurt and milk. Stir just to combine.
Divide batter evenly among prepared pan(s) by spooning batter into each doughnut-hole or mini-muffin “well.” Bake for 7-10 minutes or until the doughnut holes or mini muffins spring back when pressed gently in the center. Set pans on wire racks and let cool for a few minutes, then remove the doughnut holes or mini muffins to the rack to cool for a few minutes more.
Roll each warm doughnut hole or mini muffin in melted butter and then roll or shake in cinnamon sugar to coat well (you can do this in batches of several at a time).
These are best eaten the day they’re made. (This is generally not a problem!)
Makes 24 doughnut holes or mini muffins.
—Recipe by Elizabeth Spencer Get recipe HERE.