Morning Glory Baked Mini Donuts

Quick, vegan breakfast/snack

One of my favorite types of breakfast muffin or scone, is a good morning glory loaded with raisins, walnuts, zucchini, apple, and lots of cinnamon. I decided to try and take it up a notch and make morning glory donuts!

Who doesn't love a good donut for breakfast, even better mini donuts? These donuts are so easy to make, you'll be eating them every week. They're made with pancake mix and just a handful of extra ingredients that help make clean up painless.

Now for the recipe!

Morning Glory Baked Mini Donuts

servings 20 mini donuts

Ingredients:

For donut:

1 cup kodiak protein buttermilk pancake mix (or favorite pancake mix)

1 small zucchini finely shredded, about 1 cup

1/4 cup unsweetened applesauce

1/2-3/4 cup unsweetened vanilla almond milk (depends on how watery your zucchini is)

1 1/2 teaspoon cinnamon

1 teaspoon vanilla

1/4 cup chopped walnuts

1/4 cup raisins (optional)

For glaze:

2 tablespoons powdered peanut butter (if allergic to peanuts, substitute with powdered sugar)

1 tablespoon pure maple syrup

1 tablespoon unsweetened vanilla almond milk

Directions:

1. Preheat oven to 350 degrees Fahrenheit and spray mini donut pan with coconut spray.

2. In a large bowl, combine pancake mix, zucchini, applesauce, almond milk, cinnamon, and vanilla. Mix until well combine and there are no lumps in the batter.

3. Divide patter evenly into the mini donut pan, about 1 tablespoon of batter per cup. Bake for about 10 minutes or until golden brown. Cool for about 5 minutes before removing from pan.

4. For the glaze, whisk together peanut powder, maple syrup, and almond milk. Dip donuts into glaze and place on a wire cooling rack so that excess glaze can drip off. Enjoy! These are best eaten within an hour of making.