Let Me Tell You About My Peanut Butter Chocolate Donuts (Healthy Style!)

You know, I used to think making donuts at home was only for overachievers who have their lives way more together than I do. But one rainy Saturday, stuck in with a craving and a half-empty jar of peanut butter (as usual), I gave it a whirl and—oops—accidentally ate three before they even cooled. My kid said these donuts are ‘better than that fancy bakery,’ which might just be his way of getting seconds. Maybe. But hey, I’ll take the compliment. Besides, anything with peanut butter and chocolate is a win, right? (Unless you’re my brother, who’s still mad about the time I hid the last donut from him. Sorry, Dan.)

Why You’ll Love This (Besides, They’re Donuts…)

I make this when I’ve had one of those weeks and need a treat I can halfway convince myself is good for me (okay, healthier than the store stuff, anyway). My family literally demolishes these—like, if I turn my back while glazing, half will just mysteriously disappear. Also, I love that you don’t need any wild ingredients. Plus, I’ll admit, finding excuses to “test the glaze.” It’s practically a hobby.

Oh—and there’s something about baked donuts that just feels less scary than messing with hot oil. Maybe it’s just me. But if you’re thinking, “I could never make donuts,” honestly, give these a go. The batter comes together quick; if you blink, you might miss it!

Grab Your Ingredients (There’s Wiggle Room!)

1 cup whole wheat flour (sometimes I sneak in oat flour instead; if I’m out of either I’ve used all-purpose, and no one noticed except maybe me)
1/3 cup cocoa powder (My grandmother swore by Hershey’s, but Aldi’s does the job too)
1 teaspoon baking powder
1/2 teaspoon baking soda (I have forgotten this and… let’s just say they were dense, but edible)
Pinch of sea salt
1/2 cup maple syrup (honey works, though it’s a bit thicker)
1/3 cup creamy peanut butter (I’m lazy and never measure exactly, just a big scoop; crunchy works if you like surprise peanuts!)
2 large eggs
2/3 cup plain Greek yogurt (or whatever yogurt’s about to expire, vanilla’s nice too)
2 tablespoons melted coconut oil (sometimes I do olive oil—slightly different vibe, but still tasty)
1 teaspoon vanilla extract

For the glaze:

1/2 cup dark chocolate chips (milk works but is sweeter, semi-sweet is a good compromise)
1 tablespoon peanut butter
A splash of milk (to thin, as needed)

How To Make Them—Don’t Panic, You’ve Got This

Preheat. Oven to 350°F / 175°C—sometimes I forget and only remember halfway through mixing. No biggie, just let the batter rest a few while it heats.
Mix dry stuff. In a big bowl, chuck in the flour, cocoa, baking powder, baking soda, and a generous pinch of salt. Give it a swirl with a fork or whisk.
Wet ingredients—get sticky. In another bowl, blend the yogurt, eggs, maple syrup, vanilla, and peanut butter. (Don’t worry if it’s a bit lumpy. It always is—must be a peanut butter thing?) Pour in the melted oil and keep mixing until it mostly comes together.
Combine. Now, tip the wet into the dry. Gently fold. Don’t go overboard, just coax it until streaks disappear. Honestly, if it looks a little fudgy, that’s perfect.
Get it in the pan. I use a donut pan, but if you don’t have one, a muffin tin and a foil “hole patch” does the job (sort of). Just spoon or pipe the batter in, about 2/3 full.
Bake. 12 to 15 minutes. They should bounce back lightly if you poke them, but don’t overthink it. Actually, the first time I did these I pulled too early—they were squidgy but my son loved it. Go figure.
Cool. Let them cool in the pan for 5 min, then tip out onto a rack. This is the real test of patience—do what you can.
Glaze time. Melt the chocolate and peanut butter together (microwave in 20-second bursts, stir, repeat). Add that splash of milk until it’s glossy. Dip donuts, swirl them around. Or just drizzle messy stripes if you like the “rustic” look (aka didn’t want to dirty another bowl).

Some Notes From My Kitchen Disasters

If you use natural peanut butter, stir it up well or the batter gets weirdly separated.
I once forgot to oil my donut pan and, well… donut crumbles. So, oil up. Don’t be stingy.
If your glaze looks sad and grainy, add a tad more milk and keep stirring over gentle heat. Magic, honestly.

Here Are Some Experiments (And One Fail)

I swapped in almond butter once—nuttier, pretty good if you dig that.
Adding banana instead of yogurt made things super dense. Not my finest hour. Kids wouldn’t touch ‘em, dog was thrilled though.
Sprinkled crushed pretzels on top—sounds odd, but that salty crunch was a winner. Try it if you’re feeling bold!

Do You Really Need All This Kit?

Donut pans are cheap(ish), but if you don’t have one, just use a muffin tin. Ball up some parchment and poke it in the middle as a makeshift center (it’s a hack, not pretty, but still works). I did that before I caved and bought a pan online. Here’s King Arthur Baking’s makeshift donut hack if you need a backup.

How Do I Store Them? (If There’s Any Left)

Technically, airtight at room temp for 2 days. But, honestly, in my house they rarely survive the afternoon. If you want them fresher, pop ‘em in the fridge; just let them warm up a bit before eating. They get a smidge denser overnight, but I kind of think they taste better on day two. Weird, but true.

How We Serve ‘Em (And Sometimes Sneak ‘Em)

Okay, we’re purists at breakfast but I also love dunking one in coffee mid-morning (pro tip: the glaze melts and it’s absolute joy). My niece piles on berries and calls it her “donut salad”—not sure it counts as a salad, but I love her optimism. If it’s my husband’s birthday, I stack a few, throw on candles and call it a “cake tower.” Works for us!

Pro Tips, Or: Stuff I’ve Messed Up For You

Don’t skip cooling the donuts before glazing. I once rushed and everything slid off into a puddle. I nearly cried.
If you overbake, they’ll be crumblier. I always set a timer now. Well, usually.
Taste your peanut butter first, especially if it’s a new jar. Some are way saltier or sweeter—and that totally changes the vibe.

Your Questions, Answered (Really Good Ones!)

Can I make these gluten-free? Yep! Swap in a good 1:1 gluten-free flour. Actually, my friend does this with this mix and swears by it.
Could I make them vegan? Sure, you rebel! Use flax eggs and a dairy-free yogurt—though in my experience, the texture’s a tiny bit gummier. Still, totally edible.
Do these freeze well? Uh, probably, but I haven’t actually managed to hide any long enough to test it. Let me know if you do!
My glaze is clumpy—what’s happening? Usually means the chocolate seized. Try again but stir slow, and keep an eye out for sneaky water in the bowl (been there…)
Can I use Dutch-process cocoa? For sure. It’s a bit richer, and if you love chocolate, go wild. Just maybe skip the extra baking soda if you do.

If you want more snack inspiration, check out Sally’s Baking Addiction’s donut recipes (her chocolate one is fab) or for peanut butter fiends, Love & Lemons has a killer roundup.

Drop me a line if you try these—honestly, I love seeing how everyone else adds their own spin. Or just tell me which step you always mess up—I’ve probably done it too!

Peanut Butter Chocolate Healthy Donuts: My Irresistible Home Recipe