Healthy Baked Donuts
Servings 7 donuts
These healthy baked donuts are infused with chocolate and topped with sprinkles for that classic donut shop flavor with a healthier twist! Baked rather than fried, these fluffy glazed donuts are made from scratch with oat flour and almond flour for a nutrient-packed sweet treat. No yeast, no rising, and no fuss! {Gluten-free & dairy-free-friendly}
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Ingredients
Dry ingredients:
- 1 cup oat flour, spooned and leveled
- 1 cup blanched almond flour, spooned and leveled
- 1/3 cup coconut sugar
- 1/4 cup unsweetened cocoa powder, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet ingredients:
- 1/2 cup milk or milk alternative
- 2 eggs
- 2 tablespoons melted coconut oil
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 4 tablespoons dark chocolate chips, divided
For the glaze:
- 1/4 cup dark chocolate chips
- 2 teaspoons melted coconut oil
- 3 teaspoons sprinkles optional
Instructions
- Preheat the oven to 375 degrees. Grease a non-stick donut pan or use a silicone one.
- In a large bowl, combine oat flour, almond flour, coconut sugar, cocoa powder, baking powder, and salt.
- In a separate bowl, melt 2 tablespoons of the chocolate chips and the coconut oil together in the microwave (or on the stovetop in a small pan, then add to the bowl). Add the eggs, milk, honey, and vanilla extract to the bowl, whisk to combine.
- Add the wet ingredients to the dry ingredients, followed by remaining 2 tablespoons chocolate chips and fold until smooth and no dry mix remains. Do not over mix.
- Fill each donut mold close to the top.
- Bake for 9-12 minutes or until an inserted toothpick comes out clean. Check the donuts at 9 minutes to prevent overcooking.
- Remove the donuts from the oven and allow them to cool for 5 minutes in the pan. Carefully remove them and allow them to finish cooling on a wire rack.
- While the donuts are cooling, prepare the glaze. Melt the chocolate chips in a microwave safe bowl in 30 second increments until melted. Mix in the melted coconut oil until smooth.
- Dip the surface of each donut in the chocolate glaze and top with some sprinkles, if desired. Allow the glaze to harden at room temperature or in the fridge.
Notes
- Oat flour: Make your own by blending oats until finely ground, or use store-bought oat flour.
- Mix gently: Stir wet and dry ingredients just until combined to avoid dense, dry donuts.
- Pan size matters: Yield depends on donut pan size. Extra batter can be baked as a muffin.
- Donut size: Fill wells about ¾ full for smaller donuts and adjust bake time as needed.
- Neat donut holes: Pipe the batter for clean centers. If needed, gently widen holes with a wooden spoon after baking.
- Set the glaze: Chill glazed donuts for 20–30 minutes to help the chocolate harden faster.
Nutrition
Calories: 358kcalCarbohydrates: 37gProtein: 9gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 47mgSodium: 280mgPotassium: 228mgFiber: 5gSugar: 16gVitamin A: 69IUVitamin C: 0.1mgCalcium: 189mgIron: 2mg
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