I’m always looking for ways to make my favorite recipes a little bit healthier, so I knew I had to adapt my favorite gluten free donut recipe from King Arthur Baking Company. There’s just something about biting into a donut that doesn’t have a lot of icky stuff in it that helps you feel a little less guilty about indulging!
These particular donuts are AMAZING! I used coconut oil instead of vegetable oil, coconut sugar instead of white and brown sugar, unsweetened almond milk, and cinnamon in place of the nutmeg (this one is just preference!). The end result is something I feel good feeding my toddler and indulging in myself!
You can get creative and add unsweetened shredded coconut or chocolate chips to the batter! Oh, and I can’t forget to tell you a topping I came up with that just makes these so unique: dip the top of the donut in maple syrup and then coat with shredded coconut…OMG!!!
You can top these donuts with anything you’d like! If you’re trying to keep it healthier, a drizzle of peanut butter or dark chocolate is perfect! If you’re ok with a little refined sugar, powdered sugar tastes like heaven! Or you can just eat them plain like I do! Either way you go, you won’t go wrong with these babies!
What you’ll need:
- 4 tablespoons butter, softened
- ¼ cup coconut oil
- ¾ cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 2 ⅔ cups King Arthur Gluten Free All-Purpose Baking Mix
- 1 cup unsweetened almond milk
Directions:
Preheat oven to 425°F, and lightly grease a standard donut pan
In a large mixing bowl, beat together the softened butter, coconut oil, and coconut sugar until smooth
Add the eggs and beat to combine
Stir in the cinnamon and vanilla
Slowly add the baking mix and milk a little at a time, alternating between the two
Transfer the batter to the donut pan, filling about ¾ full
Bake at 425° for 10 minutes
Allow to cool for 5-7 minutes before turning them out onto a cooling rack
Top however you like or enjoy plain!
Makes 12 donuts!
Gluten Free Donuts {healthier}
Ingredients
- 4 tablespoons butter, softened
- ¼ cup coconut oil
- ¾ cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 2 ⅔ cups King Arthur Gluten Free All-Purpose Baking Mix
- 1 cup unsweetened almond milk
Instructions
- Preheat oven to 425°F, and lightly grease a standard donut pan
- In a large mixing bowl, beat together the softened butter, coconut oil, and coconut sugar until smooth
- Add the eggs and beat to combine
- Stir in the cinnamon and vanilla
- Slowly add the baking mix and milk a little at a time, alternating between the two
- Transfer the batter to the donut pan, filling about ¾ full
- Bake at 425° for 10 minutes
- Allow to cool for 5-7 minutes before turning them out onto a cooling rack
- Top however you like or enjoy plain!
- Makes 12 donuts!
