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1
Preheat the oven to 350 F. Lightly grease a donut pan and set aside.
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2
In a large bowl, combine all-purpose and whole wheat flours, baking powder and salt.
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3
In a small bowl, combine blood orange zest, blood orange juice, granulated sugar, melted coconut oil, applesauce and vanilla.
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Add the wet ingredients into the dry ingredients and mix until they are just combined. Be careful not to over-mix.
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5
Spoon or pipe the batter into the greased donut (or muffin) pan.
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Bake the donuts for 10-12 minutes, until they are golden brown and firm to the touch. Then remove them from the oven. Allow the donuts to cool slightly before transferring them to a cooling rack.
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7
While the donuts are cooling, prepare the chocolate glaze by melting the chocolate chips and coconut oil. Put them into a bowl and into the microwave and heat for 30 seconds at a time, stirring before heating for additional 30 second increments.
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8
Make the blood orange glaze by combining the blood orange juice and powdered sugar in a bowl and mixing until no lumps remain. I recommend that you add the blood orange juice 1 teaspoon at a time until you reach the desired consistency.
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9
Dip each donut into the chocolate. Set the doughnuts on a sheet of parchment paper to allow the chocolate to set for 1-2 minutes. You can put them in the freezer for a minute to expedite the process.
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10
Drizzle the blood orange glaze over the tops of the donuts.
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Notes:
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12
I used a donut pan from Crate & Barrel, and this recipe made about 6 small donuts, plus some leftover batter that I used to make 2 muffins. Donut pans can vary a lot in size, so donut yield will likely vary. You may need to adjust your baking time accordingly.
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13
No donut pan? No problem! You can use the batter to make delicious muffins. Just be sure to bake them for an additional 3-5 minutes until a toothpick inserted in the center comes out clean.
