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Updated: Apr 2, 2019

I'm all about the quick and easy recipes, so when my husband was craving donuts the other night (and who doesn't have this craving every once in a while?!), I whipped up a quick and healthier donut recipe in under 20 minutes!


Servings: 12 mini donuts

Calories per donut: 90; Protein 2g; Carbs 11.5g; Fat 4g


1 cup of wheat flour*

1/4 cup of coconut sugar

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/3 cup + 1.5 TBS of unsweetened vanilla almond milk

2 TBS coconut oil, melted

2 egg whites

1 tsp vanilla


2 TBS coconut oil, melted

Cinnamon and sugar mixture


Preheat oven to 350 degrees. Spray a mini donut pan with nonstick cooking spray. (The kind with flour in it works best!)

In a large bowl, mix together dry ingredients.

In a medium bowl, mix together wet ingredients.

Pour wet ingredients in to the large bowl with dry ingredients and stir until combined. Make sure to not overmix the batter.

Using a large ziplock bag, spoon the batter in to the bag and seal. Cut a very small corner off the bottom of the bag and pipe the batter in to each individual donut cavities filling 3/4 of the way.

Bake for 8 to 10 minutes.

Remove pan from the oven and let cool for a few minutes before placing on a cooling rack.

Melt the coconut oil and lightly brush the tops of the donuts and then sprinkle with the cinnamon sugar mixture. Flip donut over and repeat.


*When using regular flour, I prefer to use flour imported from Italy. For people that have any kind of gluten sensitivities (not Celiac's), it has been shown that using imported flour from outside of the U.S. to be great options as they do not contain the same pesticides and GMO's known to cause reactions to people in the U.S. Here is the flour that I use:

#donut #dessert #treat

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