Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a non-stick 6-cavity donut pan.
- In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the wet ingredients: egg, maple syrup, Greek yogurt, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined, being careful not to overmix.
- Fold in the dark chocolate chips gently.
- Fill each donut cavity with the batter, filling them about two-thirds full.
- Bake in the preheated oven for 10-12 minutes, or until a toothpick comes out clean.
- Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled donuts in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days. They also freeze well for 2-3 months.