When Russ and I started dating, many moons ago, we ate a chocolate crueler doughnut almost every Saturday. It was part of our health routine. Ha! We have moved away from doughnuts as a weekend ritual BUT…on occasionally we crave this sweet cake-y indulgence. With Valentine’s Day coming up… I thought these cute little doughnuts might make a nice treat for your special Valentine that may have a sensitive but cute 🙂 intestine.
Today’s recipe makes 24 mini cake-style baked low FODMAP doughnuts with a hint of nutmeg. You can choose to eat as is, or dip the mini doughnuts in a little confectioner’s sugar glaze and jazz them up with a few sprinkles. Speaking of sprinkles, I have a bit of an obsession with sprinkles. One trip to Paris, I dragged Russ around to every area grocery store to check out their baking section so I could purchase a few new sprinkle options to add to my collection. To be honest, my sprinkle collection is almost embarrassing, I have about 40 different kinds. 🙂
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To make the mini doughnuts, I use a mini doughnut pan like this Wilton option which works well for baking doughnuts.
As you might have guessed, I incorporated my beloved sprinkles on these little doughnuts. 
I made 2 batches of the mini doughnuts or about 24 mini doughnuts.
Here is the recipe!
Low FODMAP Baked Mini Doughnuts
Ingredients
- Makes 24 mini doughnuts; serving size 2-3
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup lactose free milk
- 1/2 teaspoon nutmeg
- 1 1/2 cup gluten free flour blend (I used Bob's Red Mill gluten free 1 to 1 baking flour)
- 2 teaspoons baking powder
- Glaze
- 2/3 cup confectioner's sugar
- 1 tablespoon milk of choice
- Sprinkles, optional (many sprinkles are made with low FODMAP ingredients but read label to select suitable options for your diet needs)
Instructions
- Preheat oven to 425 degrees F.
- Prepare mini doughnut pan with a light spray of oil.
- In medium bowl, mix butter, oil, sugar, brown sugar, egg, vanilla and lactose free milk, until smooth.
- Slowly add in nutmeg, gluten free flour blend and baking powder until blended together.
- To add dough to the doughnut pan, scoop about 1/2 of the dough into a large zip lock style bag. With scissors, cut a hole with about a 3/4 inch wide opening in one corner of the bag. Pipe the dough through this opening into the doughnut pan filling the well just below rim. The dough will come through the hole in the shape of a snake, just circle around the well in the pan to create a doughnut.
- Bake the doughnuts for 6 minutes or until edges are just lightly browned. Remove the doughnuts from pan carefully, place on cooling rack and repeat the process one more time to make all 24 doughnuts.
- Meanwhile, if using, make confectioner's sugar glaze. In small bowl add confectioner's sugar and blend with milk to create a glue-like consistency glaze that you can dip the cooled doughnut tops into and then place on cooling rack. If desired, add sprinkles immediately to wet glaze and allow to set.