I’m not much of a donut eater ( I know…gasp), but my kids certainly love them. My daughter gets so excited when we drive by Krispy Kreme and the hot donut sign is on. I cringe knowing how much saturated fat and sugar is in those fried balls of dough, but I still allow them a treat, on occasion. I believe in moderation and enjoying a decadent splurge every now and then. It makes for a healthy relationship with food. I wanted to make a healthier version for a breakfast treat that would still taste delicious, so I created these healthier baked maple donuts adapted from a favorite Ina Garten recipe.
I replaced most of the fat in the recipe with Siggi’s skyr yogurt, applesauce and extra virgin olive oil and baked them instead of the traditional frying method. For the glaze, I went for a drizzle instead of drowning them in icing. It’s made with natural maple sugar, which has a rich maple flavor, so a little goes a long way.
The glaze adds the perfect amount of sweetness. These healthier baked maple donuts are a guilt-free indulgence. I would know, because I’ve already eaten two. I should probably save some for the kids.
Healthier Baked Maple Donuts
*Recipe adapted from Ina Garten's Cinnamon Baked Donuts
For the donuts
- 1 cup unbleached white whole wheat flour (I use King Arthur brand)
- 1/4 cup maple sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 large egg, lightly beaten
- 1/3 cup vanilla skyr yogurt
- 1/3 cup applesauce
- 1/2 cup whole milk
- 2 tbsp extra virgin olive oil
- 1/2 tsp vanilla extract
For the glaze
- 1 tbsp unsalted butter
- 2 tbsp maple sugar
- 1/8 tsp bourbon vanilla powder
- 1 tsp half and half
- Preheat oven to 350 degrees F.
- Grease a donut pan and sprinkle with extra flour to evenly coat all sides of the donut molds.
- Stir all dry ingredients for the donuts together with a whisk
- In a separate bowl, whisk all of the wet ingredients together until well mixed
- Pour the wet ingredients into the dry and stir until combined, using a spatula to scrape down the sides
- Pour batter, evenly, into the 6 molds
- Bake for 15 minutes
- Remove from oven and allow donuts to cool for 5 minutes in the pan
- Place donuts on a cooling rack to continue to cool while you make the glaze
- For the glaze:
- Melt the butter in a microwave-safe bowl for a few seconds
- Stir in maple sugar and allow to sit until sugar melts
- Stir in vanilla powder and half and half and microwave for 10 more seconds until smooth and pourable
- Drizzle glaze over the donuts and serve
by Amee Livingston
My friends at Siggi’s Dairy have offered to giveaway a month’s supply of their delicious skyr yogurt to one of my readers! Be sure and leave a comment on how you would enjoy your Siggi’s skyr yogurt, whether it’s topped with your favorite fruit, nuts, seeds or parfait ingredients or in a recipe creation to replace some of the unhealthy fats.
Give me your best creative ideas using Siggi’s Icelandic skyr yogurt and I may reshare some favorites or even create them for the blog!
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