You are going to love my new healthy donuts recipe! Imagine delicious baked gluten free donuts that taste like dessert! This is a gluten free breakfast donuts recipe with zero guilt! I also include a vegan egg-free version!
Check out all of my donut recipes in The Best Gluten Free Donut Recipes post.
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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.
These gluten free healthy donuts are also dairy-free and refined sugar-free too. Will your kids know these are healthy donuts? Not unless you tell them!
If you're just learning how to eat gluten free, go ahead and have these donuts for breakfast - they're guilt-free!
Why you need to make these donuts:
This healthy donuts recipe has all of the good stuff!! Even better, they taste like a dessert!
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.
What you need to make this recipe:
Check out the wholesome ingredients packed into this easy baked donuts recipe:
- gluten free flour blend - I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- xanthan gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- chia seeds - Stealth protein!
- flaxseed meal - Full of omega 3s!
- raisins - They add just the right amount of sweetness.
- eggs - you can make this recipe vegan by using an egg replacer like Bob's Red Mill Egg Replacer.
Recipe step by step directions:
Step 1: In a large mixing bowl, add your dry ingredients and whisk to blend.
Step 2: In a smaller bowl, add the wet ingredients and mix. Pour the wet ingredients into the dry ingredients and mix.
You may ask how can I make these donuts healthy...Check out all of the good stuff in this delicious gluten free breakfast donut recipe! You can visibly see the flaxseed, chia, and raisins in them.
Step 3: Pour the wet ingredients into the dry and mix into a batter.
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.
Note this photo of the batter in the donut maker is from my pumpkin donuts recipe. I forgot to snap a photo of the donut batter cooking but I thought it was important to show you a picture so you can see all of the steps to make these.
Step 4: If you make these donuts in a donut maker, it will take 5-8 minutes per batch.
Step 5: If you are baking these in a donut pan, you will need to bake for 20-25 minutes at 350º F (depending on how high you fill the donut sections in the pan.).
Expert Tips and Recipe FAQ:
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.
As a result of the thicker batter, these breakfast donuts take a bit longer to cook in the donut maker, but they are still moist and flavorful.
You can make these donuts nut-free by omitting the almond flour and adding ⅓ cup additional gluten free flour blend. Make sure to use a different milk that isn't almond or nut-based.
Yes! I recommend using Bob's Red Mill Egg Replacer. Other brands may work, I just haven't tested them.
These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Substitutions and Variations:
- Add dried cranberries or blueberries instead of raisins.
- Add in some chopped pecans or walnuts for even more protein!
- Feel free to add a few chocolate chips if your kids are really picky eaters.
- If it is around the holidays, add a teaspoon of pumpkin spice!
More gluten free donuts recipes:
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Healthy Breakfast Donuts
- 1 cup gluten free flour blend * see note
- ½ cup almond flour * see note
- ¼ cup gluten free oats * see note
- ½ cup lightly sweetened shredded coconut
- ¼ cup ground flaxmeal
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- dash salt
- ½ cup maple syrup
- ½ cup applesauce
- 2 large eggs
- ⅔ cup melted coconut oil
- 4 tablespoons water
- ½ cup raisins
- In a large bowl, add dry ingredients and whisk to blend.
- In a medium bowl, add all wet ingredients and mix well.
- Plug in the Babycakes Donut Maker to heat.
- Pour wet ingredients into dry ingredients and mix well.
- 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.
- Spray coconut oil into donut sections of donut maker.
- Add a spoon full of dough into each donut section in the donut maker.
- Close the lid and cook for 4-5 minutes until done.
- Move to cooling rack.
For A Donut Pan:
- Preheat the oven to 350º F.
- Add the donut batter to a piping bag or sandwich baggie with the corner removed.
- Pipe into a greased donut pan.
- Bake for 15-20 minutes (depending on the size of the donut pan.)
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- To make this recipe nut-free, omit the almond flour and substitute an additional ¼ cup gluten free flour blend.
- These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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