Maple Glazed Whole Wheat Baked Mochi Donuts
Ingredients
- ½ cup mochiko flour, sweet rice or glutinous rice flour
- ½ cup whole wheat flour (see note* for oat, AP or almond flour subs)
- ⅓ cup granulated sugar of choice**
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 2 Tbsp light olive oil
- ⅓ cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Glaze
- ½ cup powdered sugar
- 1 tsp maple extract
- 2-3 tsp water or milk
Instructions
- Use a whisk to stir all the ingredients together until well incorporated and the batter is smooth.
- Use a ¼ cup measuring cup or large spoon to portion the batter into a well-greased donut pan (nonstick spray works well). FIll to ¾ full. ***
- Bake in a 350F preheated oven for about 15-18 minutes (about 20-22 minutes for silicone donut pan), or until a toothpick inserted comes out clean.
- Once the donuts cool completely, mix glaze ingredients together
- Dip the donuts into the glaze and then set the donuts (glaze side up) on a clean parchment paper
Notes
*You can also use other flour substitutes (oat, coconut, whole wheat flour) in this recipe, as well as use more mochiko flour to increase chewiness. Be sure to refer to my Mochi Donut Experiment to read how the results differ!
**I used dehydrated honey (honey powder) for this recipe, but coconut, date and maple sugars are less processed granulated sugars I would also recommend. Please do note that these darker sugars do make the donuts look darker. For lower carb options, you can also use sugar-free sweeteners such as monk fruit sweetener or stevia (but you’ll have to convert according to package instructions).
***I used olive oil cooking spray to grease my donut pan. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
Nutrition
Calories: 134kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 26mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 39IUCalcium: 22mgIron: 1mg***Net Carbs: 23g
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