A donut-loving dietitian?! Yes. Absolutely. And it’s even better when those decadent donuts contain health benefits. Perks like half or all whole-grain. Fiber. Extra vitamins and minerals. Fruit. Baked rather than fried.
Oh sure, they all still have calories, fat and sugar. I’m not worried about that and I hope you’re not either. Because you’ve learned to balance your choices and enjoy every bite. And maybe you’ve learned to “be like Jeff” when it comes to cookies, cake and donuts: always, always, always enjoy them with a big glass of cold 1% milk. What a dietitian’s husband for sure!
Baked Whole Grain Donuts
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Easy whole grain baked donuts with vanilla or chocolate glaze or cinnamon sugar
Author: Kim Galeaz RDN CD
Serves: 12
Ingredients
- 1⅔ cups white whole wheat flour
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- 1½ teaspoons baking powder
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon salt
- ¼ cup vegetable oil
- 4 tablespoons unsalted butter, melted
- ⅓ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup full-fat buttermilk
Instructions
- Heat oven to 425 degrees F. Spray two (6 cavity each) standard size pans with vegetable cooking spray. In a medium bowl, whisk together both flours, baking soda, baking powder, salt and nutmeg. Set aside. In a large mixer bowl with paddle attachment, beat melted butter, oil and both sugars until completely smooth. Add the eggs and vanilla and beat until thoroughly combined. Add flour mixture into the liquid mixture in increments along with the buttermilk, starting and ending with the flour. Blend on medium-low speed until thoroughly combined. Batter will be thick. Spoon batter into the prepared donut pans, filling almost to the top. (They will be very full). Bake donuts for 8 - 10 minutes, until the tops spring back when touched. Place donut pans on wire cooling rack for a couple minutes (3-5) and then turn over to remove donuts. Top with favorite chocolate or vanilla glaze or cinnamon-sugar mixture.
- Vanilla glaze: mix at least 1 cup powdered sugar with ½ teaspoon vanilla extract and 1 or 2 tablespoons milk. Chocolate glaze: mix at least 1 cup powdered sugar with 3 to 4 tablespoons cocoa powder, 2 tablespoons milk and 1 teaspoon vanilla extract. Cinnamon sugar topping: Mix ½ cup sugar and 1 tablespoon ground cinnamon (or more) in a shallow bowl. Melt 3 tablespoons butter (at least), dip donuts in melted butter, then dunk/roll/plop donuts in cinnamon-sugar mixture.
Blueberry Lemon Whole Grain Donuts
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Easy 100% whole grain oven-baked donuts
Author: Kim Galeaz RDN LD
Serves: 12
Ingredients
- ¾ cup firmly packed brown sugar
- 6 tablespoons Kroger unsalted butter, melted
- 2 large eggs
- Zest of 1 large lemon (around 1 tablespoon)
- ¾ teaspoon Kroger pure vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon ground nutmeg
- ¾ cup sour cream (full fat)
- 2 ¼ cups Kroger or King Arthur white whole wheat flour
- 1 cup blueberries, divided (smaller ones best)
- Lemon Glaze
- 2 cups Kroger powdered sugar
- 2-3 tablespoons Kroger half & half
- 1 ½ to 2 ½ tablespoons lemon juice
Instructions
- Heat oven to 425⁰F. Spray two (6 cavity each) standard size pans with vegetable cooking spray. In large mixer bowl, beat brown sugar and melted butter until smooth. Add eggs, lemon zest and vanilla, baking powder, baking soda and nutmeg, beating lightly until blended. Add flour alternately with the sour cream, beginning and ending with the flour. Blend well, on low-medium speed, taking care not to over-mix. Batter will be thick. Lightly stir in ¾ cup blueberries by hand. Spoon batter into donut pans, spreading and filling all 12 cups evenly. Add remaining ¼ cup blueberries by poking a couple in each of the 12 donuts. Bake 10 minutes. Let donuts rest in pan about 2 minutes, then flip pan and remove donuts to wire racks and cool completely. Make lemon glaze by whisking powdered sugar, half and half and lemon juice together in a medium bowl. Glaze donuts (you’ll probably need to “cut” holes out of the donut center before glazing). Donuts can be frozen in zippered freezer bags once the glaze sets and dries. Simply thaw frozen donuts at room temp or zap in microwave.