Recipe: Whole-Grain Donuts (for the Mini Donut-Maker)

donut maker for whole-grain donut recipes from 100 Days of Real Food

My older daughter absolutely LOVES donuts so one day, on a whim, I saw this “Mini Donut Maker” at Target and decided to try it out. It’s a plug-in machine (similar to a waffle maker) and comes with a booklet of recipes that I tweaked to use whole-wheat flour and no refined sugars. This discovery is nothing new (I’ve shared this maker within a post or two on the blog before), but we’ve been getting so many questions about it lately it I’ve decided to give it a post all of its own today! So without further ado, here are two whole-grain donut recipes that work great in this little donut maker, and if you’ve discovered any other variations of your own please share them with us in the comments below! And FYI – These obviously don’t have the same consistency as deep-fried donuts, but regardless both of my daughter’s LOVE these things as a special treat! In fact I think we’ll have to make a batch today.

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Baked whole-grain donut recipe from 100 Days of Real Food

5.0 from 9 reviews
Whole-Grain Donuts (for the Mini Donut-Maker)
 
(2 Ways - Original and Chocolate)
Adapted from Bella Cucina Donut Maker Recipe Booklet
Ingredients
Original Flavor
  • 1 cup whole-wheat flour
  • 3 tsp baking powder
  • 1 egg
  • ½ cup milk
  • ¼ cup pure maple syrup
  • ½ teaspoon vanilla extract
  • 4 tablespoons melted
  • coconut oil

Chocolate Flavor
  • 1 cup whole-wheat flour
  • 3 tsp baking powder
  • 1 tbsp unsweetened cocoa (we prefer "special dark" 100% cacao)
  • 1 egg
  • ½ cup milk
  • ¼ cup pure maple syrup
  • ½ teaspoon vanilla extract
  • 4 tablespoons melted coconut oil
Instructions
  1. Whisk together the dry ingredients.
  2. Make a well (hole) in the middle and drop in the egg, milk, syrup, vanilla, and coconut oil.
  3. Stir together with a fork until well combined.
  4. Follow manufacturer directions to make donuts using the batter.
  5. Serve donuts or freeze for another day! We love to add these as an occasional treat to school lunches.
Notes
We recommend organic ingredients when feasible.

 

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  • Comments

    1. Sheila. Skipworth |

      These were really good and easy! Light and simple. Not heavy like one would think they would be.

    2. Carrie Healy |

      My kids absolutely love your pumpkin muffin recipe, and your donut recipe! Is there a way to combine the two?

      • Candace |

        I replaced the coconut oil with pumpkin (same tablespoon amount) and added cinnamon. They taste like a donut version of her pumpkin muffins. So these were a little more fluffier. I put a little cinnamon sugar atop them as well and we all loved them. I’m trying other fruits to replace the coconut oil tomorrow.

      • Becky |

        I put the pumpkin muffin batter into the donut maker with no revisions and they turned out delicious! I actually prefer them to the muffins themselves!

    3. Marissa Wolfe |

      So I bought a mini donut machine that was a display item and doesn’t have directions. Can someone tell me how long to cook them?

    4. |

      Do you happen to know the nutritional value of the donuts for this particular original recipe? I would like to make them for my childcare, but we have strict guidelines that we must follow…..

      Niki

    5. Shayne |

      These are amazing!

    6. Sarah |

      Hi! I love this website so much, and I have been making the pancakes and whole wheat muffins for my kids for lunch almost every day this year! They are getting a little sick of muffins after all of this time, so I just tried the donuts yesterday and they were a huge hit! However, my picky little eaters did not like them the second day after being in the fridge overnight.

      Do you know If it would work to make a batch (or double batch) of batter and keep the batter in the fridge for a few days, and then cook Some donuts each day? I don’t know if the rising power of the baking soda or eggs would go away if left uncooked!! It is my first time cooking from scratch using recipes from this website!

      Thank you so much!!
      Sarah

      • Amy Taylor (comment moderator) |

        Hi there. No, this is a batter that should be used up fairly quickly. You might consider freezing as an option instead.

    7. |

      I appreciate your work. Sure, I will try it on this valentine day for someone :)

    8. Krista |

      We were going to make a batch of whole wheat blueberry muffins but I saw my lonely donut maker and found this recipe. The kids LOVED them. They were so easy to whip up too.

    9. Janelle |

      Can this recipe be used with silicone donut pans? any idea how long they should bake for at what temp?? thanks!!

    10. Rach Jones |

      Made some of these this morning – they are light, fluffy & yummy! Just because I like it, I added a 1/4 tsp of nutmeg. I don’t have a donut maker so used my donut pan & baked them for 8-10 minutes at 400F (200c)

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