Preheat your oven to 375º F and prepare a 12donut mini muffin pan with cooking spray.

In a medium sixed mixing bowl whisk together the flour, sugars, cocoa and baking soda.

In a small mixing bowl whisk together the egg white, milk, Greek yogurt, coconut oil and peppermint extract.

Stir the wet ingredients into the dry and mix until it just comes together.

Using a 1 Tbs cookie scoop or measuring spoon fill each well of the donut pan and tap gently to level the batter.

Bake for 6-7 minutes until the donut is springy to the touch, remove the pan carefully from the oven and let cool 5 minutes.

While the donuts cool, add the chocolate chips to a small microwave safe bowl and melt for 30 seconds, add the heavy cream and melt for an additional 30 seconds, stir unti smooth.

Dip the donuts into the ganache frosting to coat the top and sprinkle with crushed peppermint candies (if you arent serving them all its best to wait to add the candy topping until just before eating.

Store any remaining donuts in am airtight container in the refrigerator for up to 3 days.