Healthy Gingerbread Donuts with Maple Glaze -- like eating cupcakes for breakfast! But they're baked, not fried so you can eat more! ♡ easy healthy holiday breakfast donuts recipe. low calorie clean eating gingerbread donuts. healthy homemade gingerbread donuts from scratch.
Ingredients
for the donuts
- ¾ c (90g) whole wheat or gluten-free flour (measured correctly)
- ¾ tsp (2) baking powder
- ¾ tsp (2g) ground ginger
- ¼ tsp (<1g) ground cinnamon
- ¼ tsp (2g) salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted
- 1 large egg, room temperature
- 1 tsp (5mL) vanilla extract
- 1 tbsp (15mL) molasses
- ¼ c (48g) Madhava Coconut Sugar
- 3 tbsp (45mL) nonfat milk
for the glaze
- ¼ c (60g) plain nonfat Greek yogurt
- 4 tsp (16g) Madhava Coconut Sugar
- 1 tbsp (15mL) pure maple syrup
Instructions
- Preheat an electric donut maker. (For a conventional oven and donut pans, see Notes below.)
- To prepare the donuts, whisk together the flour, baking powder, ginger, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the molasses and coconut sugar. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Transfer the batter to a large zip-topped bag, and snip off one corner.
- Lightly coat the cavities of the donut maker with nonstick cooking spray. Pipe the batter into the cavities, filling each to the rim. Close the lid, and bake for 5-6 minutes, or until barely firm to the touch. Immediately transfer to a wire rack to cool, and repeat with any remaining batter.