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Kid-Favorite Healthy Gluten Free Breakfast Donuts

By 52 Comments

I would be grateful if you shared this recipe :-)

Healthy breakfast donuts are delicious baked donuts, and kids love them! This is a gluten free donuts recipe and a vegan donuts recipe that’s easy to make. If you’re just learning how to eat gluten free, go ahead and have these donuts for breakfast – they’re guilt-free!

Gluten Free Donuts on a cooling rack with icing dripping down them

Donuts for breakfast?? Absolutely not!

Donuts have a bad rap. Sugary, sweet, fried, and unhealthy….but oh so delicious.

After making gluten and dairy free lemon donuts earlier in the week, my kids have been begging me to make more donuts. I decided to attempt a breakfast donut recipe that is so healthy, any mom would feel good giving them to their kids for breakfast.

Check out all of my donut recipes in The Best Gluten Free Donut Recipes post.

Healthy Donuts

This healthy donuts recipe has all of the good stuff.

These gluten free donuts are dairy-free and refined sugar-free too.

Will your kids know these are healthy donuts? Not unless you tell them!

babycakes donut maker

How do you cook this gluten free donuts recipe?

My saving grace has been this Babycakes Mini Donut Maker. It makes baked donuts in under 5 minutes, which is perfect for a busy morning.

You can also bake the donuts in a donut pan. If you do this, don’t forget to spray the pan with coconut oil so they are slightly crispy on the outside.

ingredients being mixed for a gluten free donuts recipe   ingredients for a gluten free breakfast donut recipe in a mixing bowl

One thing you will notice is this donut batter is thick, much thicker than other donut recipes I have posted. That is because it is jam-packed with nutrition.

As a result, the breakfast donuts take a bit longer to cook in the donut maker, but they are still moist and flavorful.

A gluten free vegan donut on a white plate. The donut has a bite taken out.

Check out all of the good stuff in this delicious vegan, gluten free donut recipe! You can visibly see the flaxseed, chia, and raisins in them.

A healthy Breakfast Donut on a plate. A cup of espresso is next to the plate

Gluten Free Donuts Recipe – Substitutions and Variations:

  1. Add dried cranberries or blueberries instead of raisins.
  2. Add in some chopped pecans or walnuts for even more protein!
  3. Feel free to add a few chocolate chips if your kids are really picky eaters.
  4. If it is around the holidays, add a teaspoon of pumpkin spice!

(**Please note there are affiliate links in this post. Making a purchase from an affiliate link will not change the price you pay for an item. A tiny commission will come to Fearless Dining to help offset the costs of running this blog. I truly appreciate the support !)

Tools You Need To Make This Recipe:

  1. Babycakes Donut Maker. As I mentioned above, this is fast and easy. Plus an extra bonus, using it won’t heat your house up if you want donuts in the summer!
  2. Donut Pan. If you prefer, you can also bake donuts in this easy non-stick pan.
  3. Certified gluten free oats. Make sure your oats are certified gluten free. Oats are very easily cross-contaminated with wheat so really make sure so you stay safe.

recipe love

How to make this healthy breakfast donuts recipe:

Yield: 18 donuts

Gluten Free Healthy Breakfast Donuts

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Easy gluten free healthy donuts.

Ingredients

  • 1 cup gluten free flour blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 1/2 cup almond flour
  • 1/4 cup gluten free oats
  • 1/2 cup lightly sweetened shredded coconut
  • 1/4 cup ground flaxmeal
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • dash salt
  • 1/2 cup grade B maple syrup
  • 1/2 cup applesauce
  • 2 large eggs
  • 2/3 cup melted coconut oil
  • 4 tablespoons water
  • 1/2 cup raisins

Instructions

  1. In a large bowl, add dry ingredients and whisk to blend.
  2. In a medium bowl, add all wet ingredients and mix well.
  3. Plug in the Babycakes Donut Makerto heat.
  4. Pour wet ingredients into dry ingredients and mix well.
  5. You will notice this dough is thicker than my other donut recipes. That is ok, it will add another minute or two to cooking...but these are still moist and delicious.
  6. Spray coconut oil into donut sections of donut maker.
  7. Add a spoon full of dough into each donut section in the donut maker.
  8. Close the lid and cook for 4-5 minutes until done.
  9. Move to cooling rack.

Nutrition Information:

Yield:

18

Serving Size:

donuts
Amount Per Serving:Calories: 165 Saturated Fat: 13g Cholesterol: 21mg Sodium: 41mg Carbohydrates: 17g Fiber: 2g Sugar: 9g Protein: 3g
© Sandi Gaertner
Cuisine: American / Category: Breakfast

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  10. Hi!. Wondering if there is a sub for flaxseed? I told my boys I’d make doughnuts for breakfast and these looks awesome!

    Reply

  11. These look amazing! Unfortunately I can’t get my kids to eat raisins mixed into other foods… any thoughts on a substitute? I know raisins help to sweeten it.

    Reply

  13. I baked my donuts in a half-dozen pan this morning and they came out great! (325 for maybe 20 min?). I had some extra batter so I tossed it in the waffle iron just to compare. It turned out great either way, but the waffles will give you the crisp outside with the soft inside, while the donuts were moist and soft. So it’s personal preference. Either way, a great recipe and everyone loved.
    (I did make two substitutions: I was out of applesauce, so I used one of my kids’ blueberry/pair/purple carrot pouches and I used dried blueberries instead of raisins)

    Reply

  14. These are sooo good! We made them in a finite pan (350 x 15-17 min), added a little cinnamon and vanilla and made a tofutti cream cheese icing (tofutti, maple syrup, and vanilla) because we are dairy free. My 5 year old loved them! Thank you!

    Reply

  17. I’m wondering if anyone has had luck with this recipe in a “donut pan”? I’m curious what the baking temp/time might be (since I don’t have an electric donut maker)

    Reply

    • Hi Heather, I know several people were going to try this, but I haven’t heard any feedback. If you try it, I would spray the pan with coconut oil so the edges crisp a bit. Please let me know how they turn out.

      Reply

    • Hi Tiffany, almond flour behaves very differently from flour. I would recommend you sub 1/4 of additional flour blend to make up for the 1/2 cup almond meal. Please let me know how that turns out. Thank you so much for writing.

      Reply

  19. Breakfast is key to starting the day in a balanced way. As a vegan I am avoiding meat and fish or any dairy foods. And because of this my imagination was activated and I started cooking different kind of foods without the prerenced of dairy stuff.

    Reply

  20. These are incredible. I do not have a donut maker or pan so I decided to make them in my Belgium waffle iron. I made 1/2 of recipe exactly as above and the other 1/2 I added cinnamon. I like them either way. Keeping this recipe. Thank you.

    Reply

  21. I think I need these. Yep, I do. Thanks so much for sharing them at Savoring Saturdays! I’m going to feature them at this weekend’s party. 🙂

    Reply

    • That is a great question. Donuts don’t last long enough in our house, but given the ingredients, I would say yes….you may want to put it in a toaster oven for a few minutes so it gets the crispy outside again after you defrost it.

      Reply

  23. Oh Sandi, there’s just nothing better than a gluten free doughnut is there? These look scrumptious. If you’re interested we would love to have you link the up to Savoring Saturdays! Have a wonderful day 🙂

    Reply

  26. I have to admit when I read the title, I laughed. A healthy donut? It seemed funny to me, like jumbo shrimp. But you did it! That is one healthy yet delicious looking donu1. What is the icing though? I assume that isn’t healthy but it looks too good for me to care.

    Reply

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