It’s National Donut Day and what better way to celebrate than with a guilt free version of this sweet treat? Here are 3 healthy homemade donut recipes for you to try out!
- 1/2 cup canola oil
- 3 large eggs
- 1 cup sugar
- 15-ounce can pumpkin puree
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground flaxmeal
- 1 3/4 cups white whole-wheat flour
- 2 tablespoons sugar
- 3/4 teaspoon ground cinnamon
- Preheat the oven to 350°F.
- Add the canola oil, eggs, sugar, pumpkin, spices, salt, and baking powder to a bowl. Beat until smooth. Stir in the flaxmeal and the flour.
- Spoon the batter into lightly greased doughnut pans until they’re three-quarters full. Don’t fill them all the way or you won’t have a hole in your doughnuts.
- Bake for 11 to 14 minutes or until a toothpick inserted comes out clean.
- Mix the sugar and cinnamon together in a small bowl.
- Let doughnuts sit for a couple minutes until firm enough to carefully transfer to a cooling rack.
- After the doughnuts have cooled for a minute or so, while they’re still warm, one at a time, place each doughnut in the bowl of cinnamon sugar, flip, and coat the other side.
- Enjoy these doughnuts immediately! If you have leftovers, store them in a container. They’ll get extremely moist, but popping them in the toaster will bring that slightly crunchy outer texture back.
- 1 1/2 cups gluten-free flour
- 1/2 cup almond meal
- 1 tbsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup brown sugar
- 1/4 cup evaporated cane sugar
- 2 tbsp molasses
- 3/4 cup apple cider
- 1 egg
- 2 Tbsp coconut oil
- Preheat the oven to 350° F.
- In a large bowl, combine all of the dry ingredients.
- In a measuring cup, combine all of the wet ingredients.
- Add the wet to the dry until just mixed.
- Spoon into a greased mini doughnut pan or muffin tin (I used coconut oil to grease the pan: it does the trick every time).
- Bake for 10 to 12 minutes or until golden brown.
- 1 cup garbanzo beans, rinsed and drained
- 1/2 cup unsweetened almond milk (or soy)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 cup sugar
- 3/4 cup vegan chocolate chips (I used Ghirardelli semisweet chips)
- 1 cup white whole-wheat flour
- 1/2 cup vegan chocolate chips
- 1 tablespoon unsweetened almond milk (or soy)
- 1/2 tablespoon vanilla
- 1/4 cup organic powdered sugar
- Preheat oven to 350ºF.
- Place the garbanzo beans, almond milk, baking powder, baking soda, vanilla, apple cider vinegar, salt, and sugar in a blender (I used my NutriBullet). Blend until smooth.
- Melt the chocolate chips in the microwave in a large glass mixing bowl. Pour in the pureed mixture and flour, and stir until a thick batter forms.
- Spray two doughnut pans with cooking spray.
- Using a small spoon, carefully fill each doughnut well, smoothing out the batter with the back of the spoon.
- Bake for 8-10 minutes.
- Allow to cool in the pan for 5 minutes before moving to a cooling rack.
- While they’re cooling, make the frosting. Melt 1/2 cup of chocolate chips in a small bowl. Stir in the almond milk, vanilla, and powdered sugar.
- Spread onto each doughnut, decorate as you like, and enjoy immediately!
- Store uneaten doughnuts in an airtight container and enjoy within a day or two.
We hope you enjoy these healthy homemade donut recipes this National Donut Day!