For the donuts:

  • 2 cups white whole wheat flour 
  • 1 ½ tsp baking powder 
  • ½ tsp baking soda 
  • ½ tsp ground cinnamon 
  • ½ tsp salt 
  • ½ tbsp coconut oil
  •  2 tsp vanilla extract 
  • 1 ½ tsp agave syrup 
  • 1 cup apple butter 
  • ¾ cup almond milk 

For the glaze:

  • ¼ cup unsweetened cocoa powder
  • 3 ½ tbsp. unsweetened almond milk
  • ½ tsp vanilla extract 

 Preheat the oven to 350°F, and lightly coat 28 mini donut cups with nonstick cooking spray. To prepare the donuts, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, vanilla extract, and agave syrup. Stir in the apple butter. Alternate between adding the flour mixture and almond milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Transfer the batter to a large zip-topped plastic bag, and cut off one corner, Pipe the batter into the prepared donut cups. 

Bake at 350°F for 12-15 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack to cool completely. Just before serving, prepare the glaze by stirring together the cocoa powder, almond milk, and vanilla extract. Dip each donut into the glaze, and place back onto the wire racks or a plate to let the glaze set. 

Count 2-3 mini donuts as a snack, depending on your plan. Enjoy!