Have you tried making donut batter with beans yet? If not, you won’t believe how delicious it is! Check out this fantastic, delicious recipe from Colleen Ferreira. Enjoy a batch of these baked bean donuts soon!
Toasted Coconut Mayocoba Bean Donuts
Course: BreakfastDifficulty: EasyThere’s just something about Mayocoba beans. If you’ve cooked with them before, you know exactly what I’m talking about: creamy, full of flavor and so versatile. And it’s those very beans that make this donut simply irresistible. The beans act like sour cream in this recipe – giving the donuts that undeniable creamy texture that pairs so well with the toasty, crunchy coconut on top. – Colleen
Ingredients
1 box vanilla cake mix
2 cups cooked Mayocoba beans (about ¾ to 1 cup dry)
1 can coconut cream
2 tsp vanilla extract
¼ cup canola oil
2 eggs
Icing/toasted coconut flakes
Directions
- Soak your dry Colorado dry
- Simmer beans in plain water, once cooked, let them cool.
- Strain and put them into a blender.
- Add in all other ingredients to the blender, except the icing. Blend until smooth.
- Grease donut pan well, then pour batter from blender into the donut pan, filling each half way.
- Bake directly on oven rack at 350 degrees for 20-25 minutes until golden brown.
- Let cool, then remove donuts from pan to continue cooling.
- Dip each donut in icing and top with toasted, golden brown coconut. Enjoy!
Recipe Video
Looking for more bean treats? Check out these Pinto Pineapple Muffins. Or how about this Mayocoba Bean Snickerdoodle Hummus?