Preheat your oven to 350 degrees. Lightly grease your donut pans.

In a medium bowl, whip your egg whites to stiff peaks. Set aside.

In a large bowl, combine all dry ingredients and stir to mix. Add oil, vanilla and creamer, stirring to combine. Mix in the egg whites until combined. Try not to over mix, the more mixing you do, the more the egg whites will deflate.

Pour the mixture into a gallon sized ziplock bag. Cut about ½" off the corner of the bag and pipe the batter into your donut pans. Fill them about ¾ of the way full. This will give you approximately 48 mini donuts or 8 large donuts.

Bake the mini donuts for 10-12 minutes or large for 15-18 minutes. Let cool, remove from pans and dip into glaze. Top with sprinkles if you wish.

Place your chocolate chips and corn syrup in a bowl wide and deep enough for you to easily hold & dip your donuts in.

In a microwaveable bowl, heat your creamer for about 1 minute, until very warm, but not boiling. Stir in the espresso powder until it dissolves completely.

Pour the cream mixture over the chocolate chips & corn syrup. Slowly stir until the chips melt and the chocolate mixture becomes smooth and glossy. You can now dip your donuts into the glaze. Turn them glaze side up and sprinkle with chocolate jimmies or other decorations if you wish (but that isn't really necessary).