Healthy Carrot Cake Mini Doughnuts
Vegetarian, Gluten-Free, Refined Sugar Free
Servings 24 doughnuts
- 3/4 cup rolled oats
- 1/4 cup shredded carrots
- 1 tsp baking powder
- 2 Tbsp chia seeds
- 2 packets stevia
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of salt
- 2 eggs
- 1/2 cup applesauce
- 1 tsp vanilla
- 2 Tbsp maple syrup
Preheat oven to 350 degrees.
Blend the oats into a flour-like texture. Set aside.
Blend the shredded carrots into tiny bits. Set aside.
Combine the dry ingredients (including the oats) in a blender or food processor and mix. Add in the liquid ingredients.
Lastly, add in the carrots and mix throughout the batter.
Pour the batter into an oiled mini doughnut pan.
Bake 12-15 minutes.
Serve and enjoy!
- be sure to really blend the oats before you mix everything else together. Almost rolled oat flour, but feel free to leave a few bigger pieces for texture (depending on your preference)!
- Once the oats are blended to the desire texture, be sure to really blend the carrots into small, teeeeeeny tiny pieces (or buy them that way).
- For the optional icing, I used this organic frosting. However, feel free to create a healthy cashew icing recipe, like this one by Detoxinista!
- You can store the mini doughnuts (without icing) in the freezer for months or in an air-tight container for up to 1 week. Once iced they will keep in an air-tight container for around 3 days.