Healthy Vanilla Donuts with Raspberry Glaze
Yields: 32 mini donuts
My family called these the best baked donuts they’ve ever had! Their really moist and cake-like, and that little hint of nutmeg makes them taste like my favorite old-fashioned (fried) donuts. Then the sweet, naturally bright pink raspberry glaze is such a fun finishing touch! The donuts are best if served the same day they’re glazed, but they’ll keep for at least three days if stored in an airtight container in the refrigerator. (Unglazed donuts will keep for even longer in the refrigerator!)
  • for the donuts
  • 2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • ½ tbsp (7g) coconut oil or unsalted butter, melted
  • 1 tbsp (15mL) vanilla extract
  • 1 ½ tsp liquid stevia
  • ¾ cup (180g) plain nonfat Greek yogurt, room temperature (see Notes!)
  • 2 tbsp (30mL) plain white vinegar
  • 1 cup (240mL) nonfat milk, room temperature
  • for the glaze
  • ½ cup (70g) raspberries (fresh or frozen and thawed)
  • ½ cup (72g) confectioners’ style erythritol (see Notes!)
  1. Preheat the oven to 350°F, and lightly coat 32 mini donut cups with nonstick cooking spray.
  2. To prepare the donuts, whisk together the flour, baking powder, baking soda, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, vanilla extract, and liquid stevia. Stir in the Greek yogurt. Stir in the vinegar and ½ cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Transfer the batter to a large zip-topped plastic bag, and cut off one corner, Pipe the batter into the prepared donut cups. Bake at 350°F for 13-16 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack to cool completely.
  4. Just before serving, prepare the glaze. Add the raspberries to a blender or food processor, and pulse until they form a smooth purée. For the smoothest glaze, gently press the purée through a fine mesh strainer or sieve with the back of a spoon to remove the seeds. Stir together the confectioners’ style erythritol and 7 teaspoons of raspberry purée (or use less purée for a thicker glaze, or use more purée for a thinner glaze). Working with one donut at a time, dip one side into the glaze, gently shake the donut to remove the excess, and return to the wire cooling rack. Repeat with the remaining donuts and glaze.
Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

I highly recommend using the liquid stevia! It’s my favorite sweetener, and you’ll use it in all of these recipes of mine, too. I buy it online here because that’s the best price I’ve found. For sweeter donuts, increase the liquid stevia by ¼ to ½ teaspoon.

If you prefer not to use the vanilla stevia in the donut batter, substitute ¾ cup (180mL) of pure maple syrup, honey, or agave, and reduce the cashew milk to ¼ cup (60mL) in the batter. Alternatively, substitute ¾ cup (144g) of granulated, brown, or coconut sugar, and reduce the milk to ½ cup (120mL). The baking time may change with any of these substitutions.

The protein in the Greek yogurt replaces the eggs, so this recipe is egg-free!

VEGAN OPTION: If you’d like to make a vegan version, then use non-dairy milk in place of the nonfat milk. Replace the Greek yogurt with 6 tablespoons of your favorite non-dairy yogurt AND 1 tablespoon (8g) Ener-G + ¼ cup (60mL) warm water for the best results. (Ener-G is an egg replacer. Since non-dairy yogurt doesn’t contain as much protein as Greek yogurt, you’ll need the egg replacer to help your donuts maintain their shape and texture while cooling!) Alternatively, you may substitute your favorite non-dairy yogurt (ie soy-, almond, or coconut-based) for ALL of the Greek yogurt, but remember… Since these don’t contain as much protein as Greek yogurt, your donuts may collapse a bit while cooling and turn out slightly denser.

Any milk may be substituted in place of the nonfat milk.

I buy my confectioners’ style erythritol online here, and you’ll use it in all of these recipes of mine too! If you prefer, you may substitute ½ cup (60g) of regular powdered sugar (confectioners’ sugar) in the glaze. However, reduce the raspberry purée to 3 teaspoons to start since regular powdered sugar is much more absorbent than erythritol!

If you seal leftover glazed donuts inside of an airtight container and refrigerate them, the glaze tends to dissolve, especially if made with regular powdered sugar. Hence why they’re best if served the same day they’re glazed!

These are the donut pans that I use! They’re made of silicone and a little flimsy, so I just set them on top of a large light-colored metal cookie sheet to bake. I own four of them!

If you prefer, this recipe will yield 12 standard sized donuts. The baking temperature remains the same. Begin checking on them after about 18 minutes. The donuts will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.

NO DONUT PAN: Don’t own a mini or standard-sized donut pan? Not to worry! You can use a mini muffin pan (you’ll get about 28 mini muffins) or a standard-sized muffin pan (you’ll get 12 muffins).

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