Mini Baked Donuts

I love baking (and eating) desserts, but working off those calories is hard work!  So I often work on modifying dessert recipes by making them healthier, such as with less sugar and more whole grains.

These mini, one-bite donuts are so delicious, and healthy enough to eat for breakfast!  They are baked, not fried, made with whole grain flour, and low sugar compared to other baked goods.  Enjoy them with a tall glass of milk or your favorite coffee or tea.

Mini Baked Donuts - recipe at

Mini Baked Donuts

(makes about 36 donuts)


For the donuts:

  • 110 grams white whole wheat flour (1 cup)
  • 30 grams coconut sugar (1/4 cup) (or use regular sugar if you don’t have coconut sugar)
  • 1 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons yogurt
  • 3 tablespoons water
  • 3 tablespoons oil
  • 2 eggs

For the glaze:

  • 1/2 cup powdered sugar
  • 1.5 tablespoons milk
  • food color, if desired (I used 2 drops of India Tree natural red food dye to create a light pink glaze)
  • sprinkles, if desired


Mini-donut baking pan



1 -Preheat oven to 375 degrees Fahrenheit.  Grease the donut pan with a little oil.  (Although the pan is nonstick, I find that whole wheat flour sticks more to pans than all purpose flour.  So I grease the pan to make it easier to remove the donuts after they are done baking.)

2 – Mix the dry ingredients together in a bowl:  flour, sugar, baking powder, nutmeg, cinnamon, and salt.  Stir well with a spoon.

3 – In a separate bowl, mix the wet ingredients (eggs, yogurt, water, and oil) with a whisk or an egg beater.

4 – Combine the wet and dry ingredients, and stir well until no clumps of dry ingredients are visible.

5 – Using a spoon, pour the mixture into each donut cavity in the pan.  Fill each cavity about 2/3 of the way.

6 – Bake for 9 minutes.  Let the donuts cool in the pan for about 5 minutes, then use a butter knife to gently remove the donuts from the pan.  Let them cool further on a cooling rack, plate, or paper towel.  Use the pan to bake additional donuts, until the batter is empty.  Since the pan only makes 12 donuts at a time, I had to bake 3 batches to use up all the batter, for a total of 36 mini donuts.

Glazing the donuts:

7 – While the donuts are cooling, you can make the glaze.  Mix the powdered sugar and milk with a fork until no clumps of sugar remain.  Add food coloring if desired.

8 – After the donuts are completely cool, dip the top half of each donut into the glaze.  Set aside on a plate or paper towel.  Add the sprinkles now if desired.

9 – Let the donuts sit for about 5-10 minutes to let the glaze harden a bit on the donuts, which will help prevent the sprinkles from falling off.


Mini Baked Donuts - recipe at



This entry was posted in Recipes.