Chocolate Doughnuts or Muffins, unfrosted

Needed a fast and easy chocolaty sweet bread of some kind.  This is what I came up with.  Deliciously chocolaty mini-donuts that are so good they don't even need frosting.  The batter also made an additional 5 mini muffins that were delicious as well.  I use a Wilton 1 dozen mini-doughnut pan, and a mini muffin pan.

For the Tapioca Egg:
      1 T. super hot water
      1/4 tsp. tapioca flour

1/3 c. sorghum flour
2 t. tapioca flour
3/4 t. baking powder
1/8 t. salt
1/4 c. cocoa powder
3 T. sugar

1 T. honey
1 T. oil
2 T. mashed banana (about 1/2 a banana)
3 T. coconut milk
1/4 tsp. vanilla

Tapioca egg
1/4 tsp. apple cider vinegar
pinch of baking soda

Preheat oven to 375°.  Make the tapioca egg:  I have a hot water tap at my sink that makes water hot enough for tea or hot chocolate.  This the water I used.  I measured 1 T of super hot water into a small measuring shot glass and whisked in the 1/4 tsp tapioca flour.  I microwaved it for 10 sec.  It will turn translucent and and gooey like an egg white.  Set it aside to cool.

Grease and flour the doughnut tin.  I used sorghum flour, but it turned the bottom of the doughnuts a lighter brown.  I wondered what it would taste like if I dusted the tin with cocoa powder?

Combine the dry ingredients in a small mixing bowl.  In a separate small mixing bowl, combine the honey, oil, banana, milk, and vanilla.  Add this mixture to the dry mixture, mix just until combined.  Stir in the tapioca egg.  Stir in the vinegar and the baking soda at the last minute.

A fast, easy, clean way to get the batter into the doughnut molds:  Take a frosting piping bag, or quart size plastic bag.  Snip off the tip or one corner of the bag to create about a 1/2 inch hole.  I needed Emily to hold the bowl for me, while I quickly scooped the batter into the bag, twisted the top and immediately started piping the batter into the doughnut molds.  Because the batter is thinner than frosting, it will drip out the hole without you squeezing, so watch out for drips.  This methods cleanly fills the doughnut molds with just the right amount of batter.  Once the molds were full, I still had batter, I grabbed the mini muffin tin, greased a cup at a time until I had emptied my batter into 5 muffin cups.

Place in a 375° F oven and bake.  The doughnuts took about 10 min., the muffins took about 15 min.  Allow to cool a few min. in the pan until the doughnuts begin to pull away from the side.  Run a knife gently around the outside.  The doughnuts should come right out if you greased and floured well enough.  The muffins came out fine with just the greased cups.

Enjoy!