They are fluffy, they are edible, WINNER! Well 4 out of five of my family likes them. You can't make every one happy all the time, that would be heaven.
I came across this muffin recipe on PINTEREST to visit the recipe site
CLICK HERE., needless to say they didn't make very good muffins. The middle never really cooked while the outside got all brown. DING, lightbulb moment.....DONUTS, there is no middle to be uncooked there! The most amazing thing was that they worked, and they are super low in carbohydrates for all you diabetics out there.
Just look at the fluffiness there, yes it has a cake-like consistency.
INGREDIENTS
1/2 cup coconut flour
1 teaspoon nutmeg
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
4 eggs
1/4 cup virgin coconut oil melted
1/4 cup honey
Sift your coconut flour first to prevent any lumps. I just press this 1/2 cup through a small mesh strainer. Mix all the dry together then the wet ingredients into the dry. To get your batter into the donut pan mess free simply use a pastry tube. Fill each cavity half full, they will rise believe it or not.
Bake at *350 for about 6 minutes or until slightly brown. Be careful they can over bake quickly.
Alone, without the chocolate glaze it comes out to about
9g of carbohydrates per donut if you make 9 donuts. If you put the chocolate glaze on (thus making it more of a donut and not a round muffin with a hole in it) you will have
17g of carbohydrates in your donut.
To add the chocolate glaze simply melt a handful of dairy-free chocolate chips in a glass bowl for about 2 minutes. Dip each donut top into the chocolate and then into the coconut topping. The contrast of the white and brown makes it more appealing to my kids. You can use nuts, sprinkles, or colored sugar if you wish. The coconut doesn't have any carbs so I chose that.
As you can see the topping makes a huge difference, especially if you are trying to encourage a new food that is healthier than your average donut.
