Healthy Baked Whole Wheat Donuts: A Guilt-Free, Delicious Treat!

Sneak Preview: Experience the fun of making donuts at home with this healthy, baked whole wheat version. They’re simple to make, bursting with flavor, and finished with just the right amount of powdered sugar.

Baked Cake Donuts  with a light coating of powdered sugar--ready to eatPin

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Tired of the greasy mess and extra calories from fried donuts? These Healthy Baked Whole Wheat Donuts offer a lighter alternative that doesn’t skimp on flavor. Made with white whole wheat flour for added nutrition, Greek yogurt for extra protein, and a hint of nutmeg for that classic donut taste, these cake-like treats are as fun to make as they are to eat.

Three Reasons Why These Donuts Are a Good Choice

  1. Make these baked cake donuts instead of fried donuts and ease the guilt.
  2. This recipe incorporates white whole wheat flour instead of the more common “red” whole wheat flour for a milder flavor.
  3. Adding unflavored Greek yogurt increases the fiber and protein count.

Shared & Loved

“This is a great and easy recipe. I’ve cooked all my life but this is the first time I made donuts. I just made minor changes due to my health (heart) concerns and used allulose instead of the sugars and oat milk instead of regular. These turned out wonderful and will be a go-to recipe for me.”VINCE


Ingredients and Substitutions

  • FLOUR:
    • White whole wheat
    • Sub regular whole wheat flour for a denser texture, all-purpose for softer
  • SUGAR:
    • Granulated
    • Swap with coconut sugar or allulose
  • NUTMEG:
    • Essential for classic donut flavor
    • Substitute cinnamon or allspice
  • PECANS (Optional):
    • Adds crunch
    • Swap with walnuts or omit
  • MILK:
    • Fat-free or any preferred milk.
  • GREEK YOGURT:
    • Substitute regular yogurt and reduce milk by 1 tbsp
  • EGG:
    • Binds ingredients
    • Substitute a flax egg for vegan version
  • VEGETABLE OIL:
    • Any neutral oil (canola, avocado, coconut).
  • POWDERED SUGAR:
    • Light dusting for sweetness
    • Swap with cinnamon sugar or leave plain

📌Paula’s Kitchen Tips📌

Filling donut pans with dough squirted out of  a plastic bagPin
  1. Pipe the Batter: Use a zippered plastic or decorator bag to easily fill the donut pan—no rolling required!
  2. Hidden Flavor Boost: Finely chop pecans for extra flavor (kids won’t notice) or skip them.
  3. Mess-Free Coating: Shake donuts in a plastic bag for easy powdered sugar or cinnamon-sugar coating.
coating baked donuts with powdered sugarPin

baked whole wheat powdered sugar doughnutsPin
Yield: 12 mini-donuts

Healthy Baked Whole Wheat Donuts: A Guilt-Free, Delicious Treat!

A quick and healthy baked donut recipe featuring white whole wheat flour, Greek yogurt, and fat-free milk for a light texture. Baked to perfection and dusted with powdered sugar, these donuts are ready in minutes—no frying required!
5 from 3 votes
PRINT RECIPE PIN RECIPE
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Ingredients
 

  • 1 cup (120 g) white whole wheat flour
  • cup (66 g) granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon table or sea salt
  • teaspoon nutmeg-freshly grated is nice
  • ¼ teaspoon very finely chopped pecans optional
  • cup (76 g) fat-free milk
  • ¼ cup (70 g) plain fat-free Greek yogurt
  • 1 (50 g) egg
  • 2 tablespoons (24 g) canola or vegetable oil
  • 1 teaspoon vanilla extract
  • few drops of almond flavoring
  • ½ cup (57 g) confectioner’s sugar

Instructions

  • Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a donut pan or spray it with nonstick cooking spray.
  • Mix Dry Ingredients: In a large bowl, combine 1 cup (120 g) white whole wheat flour, ⅓ cup (66 g) granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon table or sea salt, and ⅛ teaspoon nutmeg-freshly grated is nice. Stir in ¼ teaspoon very finely chopped pecans if you’re using them.
  • Whisk Wet Ingredients: Mix ⅓ cup (76 g) fat-free milk,¼ cup (70 g) plain fat-free Greek yogurt, 1 (50 g) egg, 2 tablespoons (24 g) canola or vegetable oil, 1 teaspoon vanilla extract, and a few drops of almond flavoring together in a separate small bowl.
  • Combine Mixtures: Add the wet ingredients to the dry ingredients. Mix until just combined—avoid overmixing for a light, airy texture.
  • Fill the Donut Pan: Grease donut pan well (I use spray oil with flour in it i.e. Baking by Pam).
    Transfer the batter into a plastic bag fitted with a corner snipped off (or use a piping bag) and fill each donut cavity evenly. (Fill only 1/2 to 3/4 full or you will lose the hole in the middle of your doughnut.)
  • Bake: Bake in the preheated oven for 8-10 minutes, or until the donuts are firm to the touch and a toothpick inserted into one comes out clean.
  • Cool and Dust: Remove the pan from the oven and let the donuts cool slightly before gently transferring them to a wire rack. Dust with powdered sugar while still warm.
  • Kitchen Tip: Place the confectioner’s sugar (or cinnamon-sugar mixture if you prefer) into a gallon-size plastic bag or a large bowl. Coat the donuts before they are completely cooled.

Nutrition

Serving: 1 | Calories: 106kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 165mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQ

What if I don’t have a donut pan?
You can use a muffin tin or silicone donut molds. If you’re short on equipment, simply bake the batter in a lined muffin tin for mini cake donuts.

Where can I buy a donut pan?
I bought my doughnut pan at World Market, but they are available at most kitchen stores and online(paid link)..

How long will these donuts stay fresh?
Store your baked donuts in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but can also be gently reheated in the microwave.


Final Thoughts:

Baking donuts is a fun, healthier alternative to frying. Enjoy these whole wheat delights for breakfast, as a snack, or whenever you need a sweet treat without the extra guilt. For more creative twists on classic recipes, check out our Strawberry Cake Doughnuts and other innovative baked goodies!

Thanks to Lara Ferroni, who got me started down the baked donut path with her Baked Chocolate Doughnuts.

p.s. If you need a recipe for leftover white whole what flour, try these white whole wheat yeast rolls or Pop-Tarts with oatmeal and whole wheat flour crust.


Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!


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5 from 3 votes (2 ratings without comment)

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Recipe Rating




57 Comments

  1. Gail Evans says:

    Hi Paula, I am eager to try your recipe for wholewheat baked donuts. But I am wondering does it make a difference if you use Soft White Wheat or Hard White Wheat? Or what about Spelt?

    1. Hi Gail,

      I have not tried these donuts with soft white wheat or spelt, but I think either would be fine. Of course, the taste will be different, but I suspect you already know that. The flour I used in the recipe was White Whole Flour from King Arthur.

  2. 5 stars
    This is a great and easy recipe. I’ve cooked all my life but this is the first time I made donuts. I just made minor changes due to my health (heart) concerns and used allulose instead of the sugars and oat milk instead of regular. These turned out wonderful and will be a go-to recipe for me.

    1. Hi Vince,
      Thank you for the 5-star rating and taking the time to leave a comment. It’s good to know you can use allulose instead of the sugars and oat milk if you desire. Thanks, again.

  3. These donuts are lite and fluffy, not too sweet, just right and so easy to make. I used bread flour, sour cream instead of yogurt and added 1/2 teaspoon of cinnamon. If you are using a regular size donut pan it makes 8 donuts. This morning my husband ate 3 before they were cool so I can’t make them very often.
    Thanks for this recipe!

  4. Kathy O-I says:

    I just stumbled onto your blog, and it was love at first “site”! I just bought a Bella doughnut whole baker for $8.49…. just wondering if you think this recipe would rise enough to fill in the “hole”. Still not sure what “salad in a jar” is, but I can’t wait to find out. Thank you!!

  5. I have made these twice now, and both times I had a hard time getting the powdered sugar to stick to the donuts! Suggestions?

    1. Powdered sugar has a tendency to “melt” away. I usually powder once out of the oven and then again just before serving.

  6. It looks amazing!
    And i love that you put nutritional information 🙂

  7. hi! might be a silly question but how do you get the powdered sugar to stick? and is there anything added to the coating other than the powdered sugar? i dont think i saw any instructions on that part? Thanks!

  8. Paula- how are these made a day before serving? Do I keep them in the refrigerator?

    1. Hmmm. Afraid I don’t have a good answer since I have never made them the day before. The batter is similar to a muffin. Best right after you bake them but certainly edible the next day.

      Let me know how they turn out if you try it.

  9. Thank you so much for sharing this recipe! I made these this morning, without pecans, it was doughnut heaven! In addition to being much healthier than doughnuts from the store, they were also better tasting, and far more affordable 🙂
    Oldest boy has requested that I make the next batch in muffin cups, so I can fill them (I’ll use pudding), and he can have a better version of an eclair!

    1. Rhea,
      You are brilliant! Eclairs in a muffin pan? Why not!

  10. My daughter devoured the donuts,yay ! I made a new batch of them tonight ,along with with the poptarts ( not completed just the dough in the freezer for now ) another dish.

    Last night I made the broccoli,rice and cheese casserole, which is just delicious ! My little one doesn’t like melted cheese, but her Mom sure does 🙂 I’m thrilled that I’m not being bombarded by the extra sodium you find in the canned soups too.

    I might have failed on the lettuce greens. What’s worse is that I had actually read about your salad green expeiriment but I just wasn’t thinking when I was assembling it all lol

    Thank you so very much for putting all of your hard work and ingenuity up here. I really appreciate all of it 🙂 Im such a beginner too, especially with baking, that all of your hints and notes you include are incredibly helpful !

  11. I am now the proud owner of two donut pans soley because of this recipe! I dont even really care for donuts myself but my daughter is addicted. Her diet is terrible and she is very picky, so this is my best effort to give her something she likes but a healthier version of it 🙂 I havn`t baked more than sugar cookies and the rare cake l,but Im goimg for this and the homemade poptarts as well. in addiion I made up 5 salad in a jars (which i added artesian lettuce which i hope holds up) too! Thank you for all these tips tricks and recipes (and lovely photos), we`ll see how well I put them to use 🙂

    1. Rach,
      I can imagine how much your daughter loves these donuts. They can be hard to resist. She will love the pop tarts too, although they are quite a bit more trouble but a great project to make with your kids.

      Hope you enjoy your salad in a jar. I did not have good luck with adding salad greens to my romaine but maybe yours will be better. They just didn’t last nearly as long. I wrote about it here. Have a great day!

  12. I love snooping through your recipe archives!
    I made these yesterday because my parents were visiting me for a cup of tea and we loved them – the pinch of nutmeg is wonderful.
    I made doughnut holes because I don’t have a doughnut pan and the good thing with those is that it feels like you can have more 🙂

    1. Tasha, I like the way you think in regards to the doughnut holes. And feel free to snoop anytime.

  13. If I don’t have any Greek yogurt what can I use? More milk? And how much more?

    1. Sarah,
      Buttermilk would be a good substitute or sour milk (1 cup of milk with 1 tablespoon vinegar or lemon juice added to it), but use a little less because Greek yogurt is quite a bit thicker. You may have to experiment a bit.

  14. Wow!!!!!!, those donuts in the pail look beautiful, can’t wait to make them. They look to-die for. YUM!!!!!!!!!

  15. Found your site looking for a homemade powered donut recipe. Just made them with a donut maker and they turned out GREAT!

    My son can’t eat store bought powdered donuts because of the egg in them. So I used an egg replacement and they turned out great!

    Thanks so much!

  16. Have you tried using spelt four? I found some finely ground spelt flour in the bulk bins at Whole foods.. I use it in my cornbread and my pancakes…
    Meg

    1. o-o-o-o Meg, I have not tried spelt. Next time I go to Whole Foods, I will pick some up and try it. Does that mean the donuts would be gluten-free?

      1. Spelt has gluten in it, so they wouldn’t be Gluten-free. They would be wheat free. 🙂 I’m wheat intolerant but okay with gluten, so I use spelt flour a lot and came to your blog after a google search for donut recipes with spelt.
        I copied and pasted an explanation about the differences below:

        “If products are ‘gluten free’ they are also ‘wheat free,’ but products that are wheat free are not necessarily gluten free. Gluten is found in many grains, such as wheat, barley, rye, bulgar; and kamut, spelt, and oats to a lesser extent. People can be allergic to wheat and/or have a gluten intolerance, but they do not necessarily have to have both. The latest statistics say that 1 in 133 people are gluten intolerant (also referred to as celiac), and 1 in 5 people would feel better if they cut out wheat.”

  17. Paula
    First so sorry about your dad – second I have a question and don’t know where to ask it. I found a recipe for spiced maple banana muffins on tasty kitchen. Can you sub whole wheat flour for the regular flour? If so one to one? I’m not a baker and don’t know the science behind all purpose and ww – so I thought I would ask the scientist!!

    Rebecca

    1. Rebecca, that make take a bit of experimentation. If you are using regular whole wheat flour, I would try half whole wheat and 1/2 regular to begin with. Play with it from there. If your are using WHITE whole wheat, you could possibly get away with more whole wheat than white but can’t predict result for sure. Whole wheat flour will definitely change the texture. I’m not really the authority on whole wheat but some of my readers are. Can anybody help?

  18. Who doesn’t love a donut once in awhile and a healthy one…well that just means I can eat more and if these were sitting in front of me I surely would. Bookmarking this recipe! Thanks for posting.

  19. steph (whisk/spoon) says:

    wow–those look amazing! (i know exactly what you are talking about with the “powdered sugar cloud”) i really should try baked donuts, as cake-style donuts are my favorite anyway.

  20. Georgia @ The Comfort of Cooking says:

    That is one good lookin’ baked donut! I’ve been looking around for a recipe for them for a while, too! This is perfect, and your photography is so beautiful. Looking forward to exploring your recipes and seeing what’s next! – Georgia

  21. Meal Plan Mom (Brenda) says:

    I remember my dad making donuts years ago in an electric donut maker (like a waffle maker but for donuts) and we loved them as kids–they were a Saturday morning treat! I got a donut pan several years ago and even though it was supposed to come with recipes it didn’t. It has been sitting in the cupboard ever since with the hope that some day I can use it and make the donuts like my dad did.

    I am SO glad to have found this recipe and know you liked it. My kids BEG me for donuts all the time (but I rarely concede) so I am totally going to be trying these out soon. Thanks!

  22. You are brilliant! I don’t eat fried food (hardly ever), but these look perfect. My kids would love them, too! Must make.

  23. These look sensational. I’m bookmarking this now. Thanks!

  24. Jane @ Sweet Basil Kitchen says:

    OOhhhh my! I love this recipe! What about sprinkling them with a cinnamon sugar mixture? Options are endless! Thanks Paula!

  25. 96 calories? For something this delicious? I’m amazed. And kind of in love with you. 😛

  26. Love it. Another recipe that uses my new donut pan!

  27. I like the food gawker feature.

  28. Paula,
    These look great! I can just picture that precious little one enjoying these.

  29. Susan Hursh says:

    My favorite donut is a glazed cake donut. Starbucks has a good one and so does Krispy Kreme. Thank you Paula for the great recipes!

  30. These were delicious! And yes, Kent loved them & gobbled it right up. Definitely a winner for kids!

  31. carolbrowne says:

    Hooray for baked donuts! I must try these! Also, nutmeg? Who knew?

  32. Jenné @ Sweet Potato Soul says:

    I always loved Powdered Sugar Donuts as a kid. I’m looking forward to making these very soon!

  33. looks absolutely delicious!

    have a great time,
    Paula

  34. Fantastic post, Paula. I have been way into the fried dough of late, so to see these “baked” is wonderful. They look delicious!

  35. oh those look great and I love the whole wheat factor too, I need one of those donut pan for sure. Thanks for sharing a great recipe.

  36. This looks like a post from heaven! Perfect white powdered donuts just calling out my name! Beautiful photos too! I really appreciate your pointers with your recipes too!

  37. As a little girl I lived for these and Fig Newtons. Who would’ve thought I’d grow up to be a dietitian?! Ha. I still do enjoy my treats, and these would bring back some many memories. I entered your contest, but I wonder if I could make these free-form. Do you think the shape would hold if I simply piped the ring on a baking sheet? I wonder.

    Cheers,

    *Heather*

    1. Heather, that is a BRILLIANT idea. I suspect it might work although they might not be real pretty. Certainly worth a try. I used to love Fig Newtons too but it has been a long time since I had one of those.

  38. yum! these look great. I cant wait to try making some!

  39. I grew up in New England, of course I LOVE doughnuts. My favorite are the old fashioned or cake doughnut.

    1. I didn’t know New England was famous for their doughnuts. What a cool place to grow up.

  40. Ooh, I love your photo of the stacked donuts! Very creative composition. I haven’t had a powdered sugar donut in over a decade, and these look delicious!

    1. Oh wow, Jenny! I consider that a supreme compliment from you with the very creative photographic eye yourself. Thanks.

  41. Powdered sugar donuts are my absolute favorite. I’m heading over to your FB to sign up for that pan!