Something A Little Different For Ya…Easy Baked Donuts

img_0563I have yet to share recipes on here but I’m really excited about this one.  I recently bought a donut pan and this past weekend, I finally got around to using it.  The pan didn’t come with instructions, or a recipe, but I remembered seeing quite a few floating around my news feed on social media these past few month. So, on a whim, I took to google to check some out, and attempt to come up something that my husband would enjoy and I would be comfortable giving to my toddler.

I didn’t follow one specific donut recipe; I adjusted and added and deleted things as I went but I was inspired by this recipe from My Whole Food Life.

The great thing about using a donut pan is that the donuts are baked not fried, making them instantly much healthier than your typical doughnut shop donut. Also, these use pure maple syrup (or honey) to sweeten instead of white sugar, making them healthier than a donut you would pick up at a bakery or cafe.

These baked donuts were surprisingly easy to make and I am super pleased with how they turned out. I am definitely going to make them again and try out a bunch of different variations. I am already planning a fall inspired flavour for Thanksgiving and I have an idea for some Christmas inspired donuts too!


Easy Baked Donuts

Makes ~ 12 donuts

*husband & toddler approved*


Dry ingredients:
2 cups white whole wheat or unbleached flour (or spelt flour or oat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 cup of unsweetened, medium flake, shredded coconut (optional)

Wet ingredients:
2 large, organic eggs*, beaten
1/2 cup applesauce or mashed banana
1/3 cup of pure maple syrup or honey (agave might work too)
1 teaspoon pure vanilla extract
 1 cup of good quality chocolate* chips (I used pure milk chocolate ones for this batch)
1-2 tbsp olive oil (or coconut oil, melted)
Preheat oven to 350F. Grease donut pan(s) well (i used olive oil cooking spray) and set aside.
In bowl of stand mixer (or large mixing bowl), mix together all dry ingredients and set aside.
In a medium bowl, add all wet ingredients and mix well.
Add wet to dry gradually, mixing well.
Spoon mixture into donut pan(s) and bake for 10-12 minutes, or until a toothpick inserted comes out clean.
Remove from pan onto cooling rack and let cool completely.
While donuts are cooling, make glaze (if using).
Take metal cook sheet and line with wax paper or parchment paper and set aside.

In a glass (or microwave safe) bowl, combine chocolate chips and oil. Microwave on high in 20 seconds increments, stirring in between, until completely melted (it took me about 45 seconds in my microwave).

Place donuts, one at a time, face down in chocolate glaze, dipping up and down, swirling around to cover one side completely. Let excess drop back into bowl and place donut on lined baking sheet. Repeat until all donuts are glazed (or leave some bare for a variety).

Sprinkle glazed donuts with topping of your choice such as shredded chopped nuts, sprinkles, etc.

Place donuts in fridge to set for 1-2 hours for glaze/toppings to set before enjoying.  Donuts are best stored in fridge and will last approximately a week in a tightly sealed container. Or freeze them to enjoy at your leisure. These would be great as treat in lunch boxes or (unglazed…or not!) as a grab & go breakfast on your way to work.
**For dairy-free/vegan option: use 2 flax eggs in place of eggs, dairy free (vegan) chocolate chips such as Enjoy Life brand & use pure maple syrup not honey**




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