This easy recipe for baked donuts yields healthier homemade donuts; sweetened with banana and grape nectar. Glazed with a protein rich peanut butter glaze or a not-so-healthy powdered sugar glaze. Either way, they are sure to be gobbled up!
If you’ve followed me for a bit, you know I LOVE a good sweet treat! You likely also know that I love a breakfast recipe that seems like a treat, but has some more nutritional value ~ how about donuts with just 3g of sugar and 7g of protein?? This baked donuts recipe is going to deliver just that!
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This easy and quick recipe has no refined sugar (unless you chose to use the powdered sugar glaze😂). The baked homemade donuts get their sweetness from a ripe banana and grape nectar. This post is not sponsored by Domaine Santé, but they did supply me with grape nectar to create this recipe. All opinions are 100% my own.
A BAKED DONUTS RECIPE WITH GRAPE NECTAR? WHAT’S THAT??
Domaine Santé Grape Nectars use the all natural sweetness of wine grapes in a liquid form. They contain no alcohol and are a low glycemic sugar alternative. You can replace granulated or brown sugar with the grape nectar and you get all the flavor and sweetness with less sugar and less of the harmful effects of sugar. Be sure to check out the Domaine Santé website to learn more about this creative ingredient.
I’ve been experimenting with the All Sass and Bored-O Blanc varieties and look forward to sharing more refined sugar free recipes in the future!
DO BAKED DONUTS TASTE THE SAME AS FRIED?
In a nut shell, no, baked donuts do not taste the same as fried. This recipe creates donuts that are more similar in texture to a dense cake or muffin. Rest assured, they are still positively delicious and were given “88 thumbs up” from little e; so you know they are good!😉
LET’S BAKE SOME DONUTS!!
Start by preparing a donut pan (this is the one I use) and preheating the oven to 350°F. Next whisk the dry ingredients together in a bowl. I love this Duralex set and use them daily in my own kitchen. Then in another bowl, mash the banana; then whisk in the egg, grape nectar, Greek yogurt, coconut oil and vanilla until fully combined. Now pour the wet ingredients into the dry ingredients and mix until just combined. This creates a thick (and not so pretty) batter.
Spoon the batter into the prepared donut pan, filling each well about 3/4 of the way. Then bake the donuts for 8-10 minutes until they spring back when you lightly press on them and the edges are lightly browned. Allow the donuts to cool in the pan for a few minutes and then transfer to a wire rack.
DO THE DONUTS TASTE LIKE BANANAS OR GRAPES?
No. The banana adds moisture and sweetness, but the taste is very subtle. The grape nectar does not leave any detectable grape flavor behind.
TWO DIFFERENT GLAZE OPTIONS
To keep this recipe for homemade donuts on the healthy side, glaze them with a protein rich peanut butter glaze. To make this glaze, use the remainder of the 5.3 oz Greek yogurt container and mix it with 2 tablespoons of peanut butter powder. Spread the glaze on the mostly cooled donuts (I topped a few of them with some Ghirardelli mini semi-sweet chocolate chips).
For a sugar glaze, mix powdered sugar with vanilla and heavy cream or half and half. Then dunk the mostly cooled donuts in the glaze or drizzle it over the top of the donuts with a spoon. Top with sprinkles if you wish!
CAN THIS RECIPE FOR BAKED DONUTS BE FROZEN?
Yes! Allow the unglazed donuts to cool completely then freeze in an airtight container for up to two months. Thaw overnight in the refrigerator before warming to your liking. I love using my toaster oven to warm them up!
OTHER HEALTHIER BREAKFAST RECIPES
- Baked Cinnamon Donuts
- Healthy Breakfast Cookies
- Healthier Chocolate Zucchini Bread
- Peanut Butter Oat Banana Bread
- Zucchini Chocolate Chip Oat Bran Muffins
To pin this recipe, you can use the button on the recipe card or the share buttons on the side or bottom of the page. Come follow me on Pinterest and Instagram to see all the things that inspire me. Thank you for being here and happy baking!
If you enjoyed this recipe, please leave me a review or comment below. Thank you!😊
WANT TO WIN SOME DOMAINE SANTE GRAPE NECTAR?
Comment below with what your favorite healthy breakfast is and make sure you are subscribed to my email list (see the very top or very bottom of this page) and you’ll be entered to win a gift set (three 6.3 ounce bottles) of Domaine Santé Grape Nectar. Must have a US mailing address. A winner will be randomly selected on Sunday, February 2, 2020 and notified via email.
Congratulations to Belinda for being the winner of a Domaine Santé gift pack. Thank you to all who commented!
If you aren’t the winner, Domaine Santé has also given me the discount code GRAPE15 that you can use to save 15% off an order on their website.
- ½ cup whole wheat flour
- ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 small ripe banana, mashed
- 1 large egg, room temperature
- ¼ cup All Sass grape nectar
- ¼ cup plain Greek yogurt, room temperature
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
Peanut Butter Glaze
- Plain Greek Yogurt (remainder of 5.3 oz. container)
- 2 tablespoons powdered peanut butter
- ½ cup powdered sugar
- ¼ teaspoon pure vanilla extract
- 2-3 teaspoons heavy cream or half and half
- Preheat oven to 350°F. Prepare a donut pan with non-stick spray and set aside.
- In a medium size bowl, whisk together both flours, baking powder, baking soda, kosher salt, cinnamon and nutmeg. In another bowl, mash the banana, then whisk the egg, grape nectar, Greek yogurt, coconut oil and vanilla until fully combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be fairly thick. Spoon the batter into each donut well, filling about ¾ of the way full.
- Bake for 8-10 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack. Bake the remaining batter.
- While the donuts are cooling, make the glazes~
- Make the peanut butter glaze by combining the remainder of the Greek yogurt (from a 5.3 oz. container) with 2 tablespoons of powdered peanut butter. Mix until smooth. When the donuts are cool enough to handle, spread the glaze over the donuts. Allow it to set for a few minutes and enjoy.
- Make the sugar glaze by mixing powdered sugar, vanilla and cream until fully combined, add more cream if too thick and more powdered sugar if too thin. When the donuts are cool enough to handle, dunk each donut into the glaze or drizzle it with a spoon and place on a wire rack set over a large piece of parchment paper or over a large baking sheet. Allow the glaze to set a few minutes and then enjoy!
Each glaze makes enough to cover about 4-6 donuts.
*Coconut sugar or brown sugar can be used in place of the grape nectar
*Greek yogurt can be replaced with sour cream
*Whole wheat flour can be substitued with all-purpose flour, but I do not recommend subbing all whole wheat flour
*Baked donuts are best enjoyed when eaten fresh. They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week.
*Unglazed donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator before warming to your liking.
Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 255mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 7g
The nutrition information is an estimate and may not be entirely accurate. The estimate is based off the donuts with the peanut butter glaze. If you use the powdered sugar glaze, add about 30 calories and 7 grams of sugar.
DID YOU MAKE THIS RECIPE?
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