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!
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.
- almond flour
- chia seeds
- flaxseed meal
- raisins
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!
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.
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.
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.
Gluten Free Donuts Recipe – 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!
(**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:
- 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!
- Donut Pan. If you prefer, you can also bake donuts in this easy non-stick pan.
- 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.
How to make this healthy breakfast donuts recipe:
Gluten Free Healthy Breakfast 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
- 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 Makerto 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.
Recommended Products
-
Babycakes Donut Maker, Mini -
Honeyville Blanched Almond Flour Super Fine Grind Gluten Free Cholesterol Free 3lbs -
Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog. Thank you for your support!
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving:Calories: 213 Total Fat: 11g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 21mg Sodium: 88mg Carbohydrates: 25g Fiber: 2g Sugar: 10g Protein: 3g
More Yummy Donut Recipes!
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- Chocolate Donut with Cookie Dough Frosting
-
- Gingerbread Donuts
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- The BEST Donuts Recipes
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- Healthy Breakfast Donuts
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- Pumpkin Donuts with a Honey Glaze
-
- Vanilla Pudding Donuts
-
- Chocolate Orange Donuts
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- Grain Free Blueberry Donuts with Coconut Glaze
-
- Maple Bacon Donuts
Mary Ann
March 24, 2019 at 4:29 pmI made this for my family and it was an instant hit even for my picky teen who is not fond of coconut! I did leave out the raisins though. I don’t have a donut maker but baked the batter in the Babycakes cake pop maker for about 4 minutes and it worked out fine. Thanks for sharing this recipe…it’s a keeper!
Sandi Gaertner
March 24, 2019 at 4:41 pmThank you so much Mary Ann, I am so glad your kids loved these…even your picky eater :-).
Lisa Bryan
August 30, 2018 at 7:46 pmFinally a donut that’s healthy to eat! Haha. Love all the ingredients in this though – yum!
Sandi Gaertner
August 30, 2018 at 10:11 pmI am so glad you are excited about these donuts. My kids love them for breakfast 🙂
Sharon
August 30, 2018 at 7:34 pmWhat a wonderful way to start the day! These donuts are good and good for you, I love that.
Sandi Gaertner
August 30, 2018 at 10:12 pmThank you so much Sharon 🙂
Morgan B. Eisenberg
August 30, 2018 at 6:40 pmHealthy doughnuts? UHM YES PLEASE. These look so amazing!
Sandi Gaertner
August 30, 2018 at 10:14 pmThank you so much Morgan 🙂
Heidy L. McCallum
August 30, 2018 at 5:39 pmWhat are great GF recipe to try out on the kids. I bet they would love it.
Sandi Gaertner
August 30, 2018 at 10:17 pmDonuts rule in our house LOL. Kids are so funny.
Helen of Fuss Free Flavours
March 6, 2018 at 2:48 amDonuts for breakfast, and with no guilt! Such a good idea, and they do sound very tasty indeed. Great that you can make variants and nice and easy to make.
Sandi Gaertner
March 6, 2018 at 9:56 amMy kids definitely thought I was crazy when I first served donuts for breakfast 🙂
Dannii
March 6, 2018 at 2:10 amDonuts for breakfast? Sign me up! I can just imagine my daughters face if I Serves these up for breakfast.
Sandi Gaertner
March 6, 2018 at 9:56 amLOL, she will love you for it Dannii 🙂
Valentina
March 6, 2018 at 12:54 amYum. I will definitely try these for my GF son, and I’m certain he’ll LOVE them!
Sandi Gaertner
March 6, 2018 at 9:57 amI hope he likes these as much as my kids do Valentina 🙂
Natalie
March 5, 2018 at 11:07 pmDonuts for breakfast? Yes please! These look so delicious! Can’t wait to try this recipe!
Sandi Gaertner
March 6, 2018 at 9:57 amThank you so much Natalie 🙂
Brian Jones
March 5, 2018 at 10:30 pmThey look fantastic, not sure I can get my head around sweet stuff for breakfast, no matter how healthy, but they look great for a mid morning snack 🙂
Sandi Gaertner
March 6, 2018 at 9:57 amLOL, sweets in the morning are hard for me…but these don’t taste crazy sweet so I love making them.
Kara
January 3, 2018 at 6:51 pmHi!. Wondering if there is a sub for flaxseed? I told my boys I’d make doughnuts for breakfast and these looks awesome!
Sandi Gaertner
January 3, 2018 at 8:59 pmHi Kara, I would think you could use more almond flour to substitute for the flaxseed. Let me know how they turn out 🙂
Lana
September 16, 2017 at 3:46 pmThese 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.
Sandi Gaertner
September 17, 2017 at 9:25 amHi Lana, feel free to substitute dried apricots or any other dried fruit. Have a great morning :-).
Chantel
May 7, 2016 at 5:26 pmIs there a sub for the eggs?
Sandi Gaertner
May 8, 2016 at 9:45 pmHi Chantel,
I haven’t tried any substitution. If you do, please stop back and let us know what you tried. Your experience could help other readers 🙂
SaraLiz
April 23, 2016 at 9:32 amI 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)
Sandi Gaertner
April 23, 2016 at 3:37 pmThank you so much for writing about your experience making these in a donut pan. This will help a lot of my readers 🙂
Andi
April 23, 2016 at 7:08 amThese 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!
Sandi Gaertner
April 23, 2016 at 3:38 pmWow, thank you so much for letting us know your experience using a donut pan. They sound absolutely delicious with the tofutti 🙂
Jodi
April 15, 2016 at 10:58 amThanks for the yummy recipe! I don’t use non-stick cookware. I hope someone tries a donut pan and shares!
Sandi Gaertner
April 15, 2016 at 5:20 pmIf I hear back I will let you know Jodi 🙂
Catherine
April 12, 2016 at 8:29 amDear Sandi, now all I would need is a cup of coffee! Sounds like a perfect way to start the day to me! xo, Catherine
Sandi Gaertner
April 12, 2016 at 1:44 pmI hope you like it Catherine 🙂
Heather C.
April 6, 2016 at 5:12 amI’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)
Sandi Gaertner
April 6, 2016 at 8:05 amHi 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.
Tina
October 30, 2018 at 8:31 amI used a donut pan this weekend. I made a dozen donuts with this recipe however I could have easily been a little more frugal with the batter and made 18. 350 degrees for 17 minutes. Turned out perfectly.
Sandi Gaertner
October 31, 2018 at 7:42 amI am so glad you liked this recipe. Thank you so much for coming back to let me know 🙂
Tiffany
April 5, 2016 at 10:23 pmWould you recommend a substitute for the almond flour? TIA:-)
Sandi Gaertner
April 6, 2016 at 8:07 amHi 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.
Flynn | Gluten-Free Diet
August 13, 2015 at 12:59 amBreakfast 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.
Renee
June 7, 2015 at 5:24 pmThese 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.
Sandi Gaertner
June 7, 2015 at 6:29 pmHi Renee,
I am so glad you liked this recipe. Your note made my day and I appreciate your taking the time to stop by and leave a comment 🙂
Raia
June 5, 2015 at 8:25 amI 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. 🙂
Robyne
April 26, 2015 at 4:35 pmCan these be frozen
Sandi Gaertner
April 26, 2015 at 9:29 pmThat 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.
Ali Williams
April 26, 2015 at 5:48 amOh 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 🙂
Sandi Gaertner
April 26, 2015 at 10:01 amThank you Ali, would be happy to 🙂
Kathy
April 25, 2015 at 6:21 pmAnd if we don’t have the donut maker, what do you think of muffins pan?
Sandi Gaertner
April 25, 2015 at 6:48 pmHi Kathy, I haven’t thought to try a muffin pan. Please let me know if you give it a try and how they turn out.
Lauren @ Create Bake Make
April 18, 2015 at 11:31 pmYou’ve certainly created my idea of the perfect treat, LOVE that these are good for you. I can’t wait to make them for my boys.
Sandi Gaertner
April 19, 2015 at 9:00 amThank you Lauren 🙂
Elle @ Only Taste Matters
April 17, 2015 at 11:28 amI 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.
Sandi Gaertner
April 17, 2015 at 12:57 pmLOL, the icing is more for show…but it was a guaranteed way to get my kids to try them after I accidentally said the word healthy to them. It is a Wilton’s squeezable icing.