Baked Gingerbread Donuts with Maple Glaze
Yields: 8 small donuts
These tender donuts are full of warm spices, and the sweet maple glaze complements them beautifully. They’re best if eaten the same day that they’re glazed. Store any unglazed leftovers in an airtight container on the countertop for up to 3 days, and place any glazed leftovers in an airtight container in the refrigerator for up to 3 days instead.
  • 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
  1. Preheat an electric donut maker. (For a conventional oven and donut pans, see Notes below.)
  2. 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.
  3. 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.
  4. To prepare the glaze, stir together the yogurt, coconut sugar, and maple syrup in a small bowl until the coconut sugar has dissolved. Dip each donut into the glaze, and return to the wire rack to let the glaze set.
Notes: For the gluten-free flour, I used as follows: ½ cup (60g) millet flour, 2 tablespoons (17g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ tsp (1g) xanthan gum.

White whole wheat or whole wheat pastry flour may be substituted in place of the whole wheat flour. (All-purpose should work too.)

You’ll only use about half of the glaze, which is taken into account in the Nutrition Information below. It takes a while for the coconut sugar to dissolve, so keep stirring! The glaze will keep for up to 1 week if covered and stored in the refrigerator.

If baking in the oven, the recipe should yield 5-6 donuts in a regular sized donut pan or 12-14 mini donuts in a mini donut pan. Bake at 350°F until the donuts look golden and a toothpick inserted into the center comes out clean.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at