Chocolate-Glazed Blood Orange Donuts

Preheat the oven to 350 F. Lightly grease a donut pan and set aside.

In a large bowl, combine all-purpose and whole wheat flours, baking powder and salt.

In a small bowl, combine blood orange zest, blood orange juice, granulated sugar, melted coconut oil, applesauce and vanilla.

Add the wet ingredients into the dry ingredients and mix until they are just combined. Be careful not to over-mix.

Spoon or pipe the batter into the greased donut (or muffin) pan.

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.

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.

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.

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.
Drizzle the blood orange glaze over the tops of the donuts.

Notes:
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.

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.