You are going to love my new guilt-free donut recipe! Imagine delicious baked gluten free donuts that taste like dessert! This is a dairy-free and gluten free breakfast donut recipe with zero guilt! I also include a vegan egg-free version!
Donuts for breakfast?? Absolutely not! Donuts have a bad rap. Sugary, sweet, fried, and unhealthy….but oh so delicious. Kids will love getting mom-approved donuts for breakfast! They also freeze well so that you can have donuts at any time.
After making Gluten Free Apple Cider Donuts earlier in the week, my kids have begged me to make more. I decided to attempt a breakfast donut recipe that is made with wholesome ingredients that any mom would feel good giving in to their kids for breakfast.
These gluten free donuts are also dairy-free and refined sugar-free too. Will your kids know these are healthy donuts? Not unless you tell them!
Check out my donut recipes in The Best Gluten Free Donut Recipes post.
I love this recipe since it requires clean ingredients and no added sugar. I added a bit of cinnamon in mine. The texture is great as well!”
jeanne v., blog comment
Allergen Information:
This recipe is gluten-free, dairy-free, and soy-free.
- Make these donuts nut-free by omitting the almond flour and adding 1/3 cup additional gluten free flour blend. Make sure to use a different milk that isn’t almond or nut-based.
- Make these donuts egg-free (vegan) using Bob’s Red Mill Egg Replacer. Other brands, like Just Egg, may work; I haven’t tested them.
If you are new to gluten free, I have a ton of great gluten free resources to help you navigate all aspects of gluten free living.
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Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free 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.
- Baking Powder – Use aluminum-free.
- Rolled Oats – Be sure to use certified gluten free oats in this donut recipe with oats.
- Shredded Coconut – Use unsweetened shredded coconut.
- 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 – Stealthy protein!
- Flaxseed Meal – Full of omega 3s!
- Raisins – They add just the right amount of sweetness.
- Non-Dairy Milk – I used almond milk, but any plant-based milk works.
- Eggs – Use size large eggs.
- Applesauce – Use plain or cinnamon flavored.
- Maple Syrup – Use pure maple syrup.
- Coconut Oil – You can also use other types of oil. Avocado and canola oils both are good as well.
Tips For Success
1. Do not overmix your donut batter. I do not recommend using a stand mixer to make this recipe.
2. Every flour blend has a different grain-to-starch ratio. This can affect how much liquid you need. Adjust the wet and dry ingredients so they look like my photos below.
Try these fun flavor variations:
- Add dried cranberries or blueberries instead of raisins to this gluten free donut recipe with almond flour.
- 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!
Step-By-Step Photos and 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.
Step 3: Pour the wet ingredients into the dry and mix them into a batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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 nutritious ingredients.
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 to see all the steps to make these.
Step 4: If you make these donuts in a donut maker, it will take 5-8 minutes per batch. Note: Babycakes discontinued my version of their donut maker. This is their newer version of the donut maker.
Step 5: If 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. You can also bake them as muffins!
Frequently Asked Questions:
Because of the thicker batter, these breakfast donuts take a bit longer to cook in the donut maker, but they are still moist and flavorful.
These donuts will keep fresh for up to 4 days in an airtight container or a zip-style freezer bag for up to 4 months in the freezer.
Thaw the donuts in the microwave oven for 30 seconds or leave them on the counter for 30 minutes.
More Gluten Free Donuts Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Healthy Breakfast Donuts
Ingredients
- 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 aluminum-free
- 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
Instructions
- 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.)
Notes
- 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.
- Be sure to use certified gluten free oats.
- To make this recipe nut-free, omit the almond flour and substitute an additional 1/4 cup gluten free flour blend.
- These donuts will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old May 2017 post with more recipe details.
Just got my Babycakes maker and tried these donuts. Only a couple of changes. Left out the almond flour and used unsweetened shredded coconut. These are the best donuts ever. My hubby ate 4 the first batch. 2 yesterday and 2 today. This is a real keeper as we do light breakfast most days. Thank you, thank you so much. GREAT!!
Hi Carol, I will have to try that next. I love shredded coconut. Thank you so much for writing so others can try it!
I dont have any oats, are there any substitutes?
Hi Sabrina, in this particular recipe, I don’t have a good substitute. You may like these healthy breakfast bars instead: https://www.fearlessdining.com/gluten-free-oatmeal-breakfast-bars/
I love this recipe since it requires clean ingredients and no added sugar. I added a bit of cinnamon in mine. The texture is great as well!
I am so glad you loved the recipe, thank you so much!
I came across this recipe and wanted to try it as ASAP. I did not have Chia seeds, flax, coconut flakes or applesauce. I used a 1/4 cup of Chia, Flax and hemp seed and I used yogurt instead of apple sauce. I omitted the coconut flakes entirely. These came out amazing! My GF daughter and non GF son loved them as an afternoon snack. I cannot wait to try this with all the proper ingredients. Thanks for the great recipe!
Wow, you are speedy :-). I am so glad you enjoyed the recipe. I love how you changed it up.