(Makes 6 doughnuts)
- 1 cup of oats, ground into oat flour
- 1/2 cup of protein powder of your choice (I use a 50/50 pea and rice combination or vanila whey)
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- Stevia to taste (about 1/4 – 1/2 tsp of pure stevia)
- 1/2 cup canned pumpkin
- 1/2 cup non-dairy or organic milk
- 1/2 tsp vanilla extract
- 2 tbsp non-dairy chocolate chips
Preheat oven to 350 degrees.
Grind oats into flour and combine in a large bowl with protein powder, baking powder, cinnamon, nutmeg, salt and stevia.
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a separate bowl, combine pumpkin, milk and vanilla and stir.
Add pumpkin mixture to dry ingredients and stir until
Spoon or pipe batter into a doughnut pan that has been sprayed with cooking spray or lightly greased. (If
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you don’t have a doughnut pan and want to make muffins, you can double the recipe, and add the chocolate chips directly to the batter. It should make between 12-16 muffins, but you may need to bake them a bit longer than the doughnuts.)
Bake for 8-10 minutes, until
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doughnuts are set and starting to brown. Allow doughnuts to cool in the pan for approximately 5 minutes before transferring to a cooling rack.
While the doughnuts are cooling, melt chocolate chips in a microwave or double boiler. Drizzle chocolate evenly over cooled doughnuts.
Allow chocolate to set before eating.