Being baked, these are far healthier than traditional donuts, and their mini size makes them a perfect bite sized treat. The mixture is heavier than cupcake batter, so don’t be tempted to make these into cupcakes if you don’t have a mini donut mould, as I’m afraid you’ll find them rather stodgy! If you want cakes/ muffins instead, try my apple and bran muffin recipe here.
These are lovely with a bit of cinnamon sugar or fruit glaze (although adding either means they are no longer free of refined sugar). I particularly like blackberry glaze- heat a handful of berries gently to release the juice, then strain, and mix with icing sugar to make a thick mixture that you can pipe over.