{recipe} Chocolate Doughnut Mini Muffins

My kids love doughnuts, but I will admit I have a hard time buying them all the time.  They aren't good for you - shocker.  Enter delicious cake-like chocolaty goodness.  This recipe is a major hit in our family, and it hits the doughnut spot pretty much every single time.  I can feel good about feeding this to my kids - first thing in the morning - mom win!

  CHOCOLATE DOUGHNUT MINI MUFFINS:
* makes 24 mini muffins

1 cup whole wheat flour (I use King Arthur white whole wheat flour)
1/4 cup unsweetened cocoa powder (this is my favorite cocoa powder)
1 tsp baking powder (make sure is it aluminium free)
1/2 tsp Celtic sea salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, softenend
1/3 cup maple syrup
1 egg
1/2 cup buttermilk (see tip)
1 tsp vanilla extract

TIP: If you don't have buttermilk on hand , you can make it: measure 1/2 cup of whole milk and take out 1 1/2 tsp of the whole milk, add in 1 1/2 tsp of lemon juice. Allow to sit on the counter for 5 minutes, stir and add to the step in the recipe.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 350°F and grease the mini muffin pan cups with butter.

In a deep medium mixing bowl, whisk the whole wheat flour, cocoa powder, baking powder, salt, and cinnamon together.  In a  large mixing bowl, cream together the softened butter, and maple syrup, using a hand mixer for about 2 minutes.  Mix in the eggs, buttermilk (see tip,) and vanilla until combined.  Add the dry ingredients to the wet ingredients and mix until just combined.

Add 1 1/2 tablespoons of chocolate doughnut batter to each cup of the mini muffin pan (I find that a cookie scoop makes this task effortless.)  Bake for 10 minutes or until a cake tester inserted in the center comes out clean.  Cool the chocolate mini muffins in the muffin tin for 5 minutes, and then turn over on a cooling wire rack to cool completely.

Keep the chocolate doughnut mini muffins in an airtight container on the counter for 1-2 days.

Freezer friendly: These little chocolate mini muffins, freezes beautifully.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.) Place the chocolate doughnut mini muffins on the baking sheet lined with parchment paper.  Freeze for 30 minutes. Transfer the frozen chocolate doughnut mini muffins to a labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.