Preheat oven to 350 degrees. Spray your donut pan with nonstick baking spray. The donuts will stick slightly but can be removed with a skewer. Set aside.
In a large mixing bowl, add in the vegetable oil, peanut butter, applesauce and honey. Stir with a spatula until the peanut butter is incorporated. It will look slightly broken because of all of the applesauce.
Add in the whole wheat flour and baking powder and stir until combined.
Place the batter into a disposable piping bag or large storage bag. Cut the tip or corner of the bag.
Pipe the batter into the donut pans. Don't overfill your pans.
Place into the preheated oven and bake for 10 minutes or until done. The edges will be slightly golden and the donuts will feel firm when you press down on them.
Remove from the oven and place them on a paper towel. Let cool for about 10 minutes. I removed them from the pan with the help of a skewer. I did not flour my pan.
Let cool completely and prepare your peanut butter drizzle.
Place the 2 tablespoons of peanut butter in a sandwich bag and microwave for 20 seconds. This will slightly soften the peanut butter so it's easier to pipe. Cut a very small hole into the sandwich bag.
Move your hand back and forth over top of each dognut using even pressure. Remove any extra peanut butter hanging in the center of your dognut with the skewer or your finger will work too. The drizzle will not harden, so it can be a little messy depending on how you store them.
Store in an airtight container at room temperature or in the fridge.
*You can melt 3 tablespoons of refined coconut oil to take the place of the vegetable oil in this recipe.**Make sure the peanut butter does NOT contain artificial sweeteners such as xylitol. I prefer using natural creamy peanut butter.