Fall is almost here, and these “doughnuts” are perfect to get you into the spirit. They’re baked and loaded with fiber and minerals like manganese and iron.
Bonus: they take less than 30 minutes, start to finish.
Honey is the only sweetener in these bad boys, and a solid dose of ground flaxseed gives them a really nice texture (and healthy fats). Whole wheat flour bakes can get dry, but the applesauce keeps these guys nice and fluffy. (You were worried I was going to use that “m” word just now, weren’t you?! Don’t worry, I got you.)
Make them with the glaze or without – they’re delicious either way! Each doughnut is only 200 calories but packs a punch of healthy nutrition, like more than 5 grams of fiber per serving, and more than 10% of the average daily calcium and iron need.
The recipe makes 6 baked doughnuts. Because the glaze is yogurt-based, you do need to keep the finished product in the fridge. They’ll hold up for about 3-4 days in a tightly sealed container.
Meal-prep them for breakfast, or sneak them in as a mid-afternoon snack with that second cup of coffee (tea? What’s your poison?). Post a pic of yours on Instagram after you make them and be sure to tag @runliftrd! I can’t wait to see your favorite way to eat them.
- 4 Tbsp honey
- 1 egg yolk
- 2 Tbsp butter, melted and cooled down
- 1/2 cup skim milk
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/8 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 cup whole wheat flour
- 6.5 Tbsp ground flaxseed
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Preheat the oven to 375 degrees Fahrenheit. Spray a 6-count doughnut baking pan with non-stick cooking spray.
- In a large bowl, combine the wet ingredients with a wire whisk. Add the vanilla extract, nutmeg, and cinnamon.
- In a separate bowl, add the dry ingredients and whisk them together. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't over mix.
- Pour the batter into a quart size food storage bag and seal the bag. Cut a corner of the bag to create an opening approximately 1/2 inch wide. Pipe the batter evenly into the 6 doughnut shapes.
- Bake the doughnuts for 11-12 minutes. Don't overbake. They are done when a toothpick inserted into the thickest part comes out clean except for a few crumbs. Cool the doughnuts in the pan for 5 minutes, then transfer them to a wire rack.
- To make the glaze, combine 2 Tbsp vanilla low-fat greek yogurt, 2 tsp pure maple syrup, and 2 drops liquid Stevia. Mix with a spoon. The glaze will be thin. Pour it into a sandwich size food storage bag and cut a very small piece off one corner (no larger than a millimeter or 2). Glaze the doughnuts.
- Keep them in a tightly sealed container in the fridge (because the glaze is yogurt-based) for 3-4 days.
- 200 calories
- 32.6 g carbohydrate
- 4.7 g protein
- 7 g fat
- 5.3 g fiber
- 210 calories
- 34.6 g carbohydrate
- 5.1 g protein
- 7 g fat
- 5.3 g fiber