These healthy baked donuts are fluffy, sweet, and perfect for breakfast or afternoon snacks. Each donut is only 108 calories and packed with 8 grams of protein!
Who loves a good donut but watching calories? Some of those store-bought donuts have 190-300 calories[1] and pack up to 34 grams of sugar[2]… So here is the healthy baked donut recipe to help you make a healthier choice any day of the week!
Ingredients for This Baked Donut
- Oat flour – finely ground oatmeal, higher in protein, more soluble fiber, and lower in carbohydrates than regular flour
- Baking powder – a leavening agent
- Baking soda – a leavening agent
- Erythritol – low-calorie sweetener, 70% of the sweetness of regular white sugar
- Vanilla flavor whey protein powder – one of the best dietary sources of high-quality protein
- Fat-free milk – a rich source of high-quality protein, calcium, and phosphorus
- Fat-free Greek yogurt – butter substitute, packed in nutrients such as calcium, protein, vitamin B12, and potassium
- Egg – 6 grams of protein and 5 grams of healthy fats each
- Unsweetened applesauce – butter substitute, rich in antioxidants and soluble fiber
- Vanilla extract – enhances the flavor
- Sugar-free vanilla pudding mix – thickening agent for the frosting
- Sprinkles – tasty decorations 🙂
- Food coloring (Optional)
How to Make Healthy Baked Donut
For the donut
Preheat the oven to 350°F (177°C). Grease a donut pan. Set aside.
Whisk the oat flour, baking powder, baking soda, vanilla whey protein powder, and erythritol together in a medium bowl. Set aside.
Whisk the fat-free milk, fat-free Greek yogurt, unsweetened applesauce, egg, and vanilla extract together until fully combined. Pour the wet ingredients into the dry ingredients and stir until well combined.
Pour the batter into a large zip-lock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut mold, filling 2/3 to 3/4 of the way full.
Bake for 9-10 minutes or until the edges are lightly browned. Allow the donuts to completely cool before glazing.
For the glaze
Combine sugar-free vanilla pudding mix and fat-free milk in a small bowl. Whisk until the glaze is smooth. Add fat-free Greek yogurt and food coloring into the mixture and mix until fully combined.
Dunk each donut into the glaze. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Sprinkle with sprinkles.
How to Store This Baked Donut
Keep the donut in an air-tight container and it will last up to 3 – 4 days in the refrigerator. Or freeze the unglazed donuts in an air-tight container for up to 2 months. When you eat, thaw overnight in the refrigerator and warm up to your liking in the microwave.
If you like this healthy baked donut recipe, you may also like:
- Earl Grey Pound Cake – Low-Calorie
- Blueberry Scone with Lemon Glaze – Low Calorie
- Stuffed Bagel Bites – Healthier Version
Healthy Baked Donut
Equipment
- Food processor or blender (if you are making your own oat flour)
- Donut pan
- Large bowl
- Small bowls
- Wire rack
- Large Ziplock bag (Optional)
Ingredients
For the donut
- 1⅓ cup oat flour 125g, Make your own oat flour by grounding oatmeal in a blender or food processor
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅓ cup erythritol 65g
- 1 scoop vanilla flavor whey protein powder of your choice 30g
- ¼ cup fat-free milk 60ml
- ¼ cup fat-free Greek yogurt 60g
- 1 egg large
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
For the glaze
- ¼ package sugar-free vanilla pudding mix 7g
- ¼ cup fat-free milk 60ml
- ¼ cup fat-free Greek yogurt 60g
- 1 tablespoon sprinkles
- food coloring optional
Instructions
For the donut
- Preheat the oven to 350°F (177°C). Grease a donut pan. Set aside.
- Whisk the oat flour, baking powder, baking soda, vanilla whey protein powder, and erythritol together in a medium bowl. Set aside.
- Whisk the fat-free milk, fat-free Greek yogurt, unsweetened applesauce, egg, and vanilla extract together until fully combined. Pour the wet ingredients into the dry ingredients and stir until well combined.
- Pour the batter into a large zip-lock bag. Cut a corner off the bottom of the bag and pipe the batter into each donut mold, filling 2/3 to 3/4 of the way full.
- Bake for 9-10 minutes or until the edges are lightly browned. Allow the donuts to completely cool before glazing.
For the glaze
- Combine sugar-free vanilla pudding mix and fat-free milk in a small bowl. Whisk until the glaze is smooth. Add fat-free Greek yogurt and food coloring into the mixture and mix until fully combined.
- Dunk each donut into the glaze. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Sprinkle with sprinkles.
Notes
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