We all know donuts aren’t good for you but sometimes you just have to have them or a special little girl on her birthday requests them and how do you tell the birthday girl “NO”!?! If you can’t change their mind or resist the craving then I highly suggest keeping this recipe handy—a healthier baked not fried alternative that didn’t fail to please the palette! I savored half a dozen by myself with my cup of coffee (they’re more then just a little addictive)!
For this recipe, I used a mini muffin pan to bake the donut holes in. It is the perfect size and holds the whole batch of donut batter at once! This donut recipe is easy to adapt to the ingredients you have on hand. Plus you can add different toppings to make a variety of donut holes.
After the donut holes are baked, dip them in melted butter and then in powdered sugar. As an alternative, make a glaze for the donut holes or use a cinnamon sugar mix.
- ⅓ cup unsalted butter, at room temperature (or substitute with coconut oil)
- ½ cup sugar (or corresponding measurement for sugar substitute)
- 1 large egg
- 1 tsp. pure vanilla extract
- ½ cup Unsweetened Vanilla Almond Milk (or substitute with preferred variety: soy milk, rice milk, cow’s milk etc.)
- 1 cup whole wheat white flour & ½ cup whole wheat flour (or alternatively 1 ½ cups all purpose flour if preferred)
- 1 ½ tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. salt
- 3-4 tbsp. unsalted butter, melted
- ½- ¾ cup powdered sugar
- Preheat oven to 400 degrees F.
- Prep a mini muffin pan with Baker’s joy or nonstick cooking spray.
- In a large bowl cream together butter and sugar for 2-3 minutes.
- Add egg, vanilla extract and milk and continue mixing until well incorporated.
- In a separate bowl whisk together flour, baking powder, cinnamon and salt.
- Add dry ingredients to wet and mix by hand until just incorporated---DO NOT OVERMIX! Whole wheat flour can absorb moisture quickly and if mixed too much will leave the donut holes dry and crumbly.
- Using a tablespoon-sized scoop, fill the prepared muffin tin. If any empty cups remain fill them half way with water to ensure even baking.
- Bake for 10-12 minutes. Watch closely and remove when the edges begin to lightly brown and centers are set. DO NOT OVERBAKE.
- Let cool in pan for 5 minutes.
- Once cooled slightly, carefully remove one at a time, submerge in melted butter and roll generously in powdered sugar.
- Serve & enjoy!
Blend powdered sugar and milk to form a glaze and skip dipping them in melted butter.
Add 2-3 tablespoons of pumpkin puree for a hint of pumpkin and to make them extra soft & moist!
Add 2-3 tablespoons of cocoa powder for chocolate flavored donut holes.