I bought this cute and sturdy donut pan from Karen Greenblat at her Pampered Chef party! I chose the donut pan because my son who has peanut and tree nut allergies generally isn’t able to eat donuts from places around here due to possible cross contamination from nuts. While I am not a big donut eater, I thought it would be nice for him to have a donut every once in a while or to be able to make a donut cake for his birthday.
The first recipe I tried on my fancy new pan was a donut muffin. Starting with a recipe from my guide, The Dietitian Presents – The Smart Guide To Plant-Based Eating: Well-Planned Meals Made Easy + Recipes For 28 Days, I modified my delicious Banana Muffins recipe which includes a plentiful supply of healthy ingredients such as bananas, rolled oats, flaxseed, and plant milk. In place of the bananas, I substituted pureed zucchini and added some unsweetened cocoa powder, and dark chocolate chips. After oiling the pan with a modest amount of extra virgin olive oil, I added the batter and baked them for about 15 minutes. The donut muffins popped right out of the pan with no fuss! This pan and this recipe made the best donut muffins ever! My Banana Muffins recipe is not only tasty and healthy, it is also really versatile because you can substitute other pureed items for the bananas. Another variation would be to add pumpkin puree in place of the bananas for pumpkin donut muffins!
The yield was 24 donut muffins, and I froze the leftovers to pull-out as part of our breakfast rotation for the week (Meal Prep 101). Good additions to the breakfast meal may include a few walnuts, fresh fruit, and coffee, tea, milk, or plant milk to drink.
To get your own Pampered Chef donut pan, you may contact Karen at www.pamperedchef.com/pws/kgreenblat.
My guide, The Dietitian Presents – The Smart Guide To Plant-Based Eating: Well-Planned Meals Made Easy + Recipes For 28 Days can be purchased at Amazon.
Both make excellent gifts!🎁
Check out my healthy donut muffin YouTube video here!