baked buttermilk doughnuts

I am so excited about these doughnuts! They are delicious AND healthy!! A doughnut pan is a must, they are inexpensive and make doughnut making so very easy! There are so many possibilities! I’m trying blueberries in the next ones! These doughnuts come out to be about 140 calories each which compared to any other doughnut is an extreme difference! The cinnamon sugar and nutella toppings of course add calories but wouldn’t make these doughnuts more than 200 calories a piece. They are light and fluffy and extremely tasty. So, go get yourself a doughnut pan and make these doughnuts, enjoy them and don’t feel any guilt about it! 🙂


recipe adapted from:

1 c. whole-wheat flour

1 c. all-purpose flour

1/2 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. low-fat buttermilk

2 eggs

1/4 c. honey

2 tbls. melted butter

1 tbls. vanilla extract


Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

Spoon batter into doughnut pans, filling two thirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom, 8-9 minutes. Let cool in pan slightly (about 3 minutes); turn out. Coat with toppings, if desired.

Cinnamon/Sugar topping:

Combine 1/4 c. ground cinnamon with 1/4 c. sugar. While doughnuts are still warm, coat doughnuts in sugar.

Nutella topping:

Combine 1 tbls. nutella spread with 2 tbls. fat-free milk. Combine until desired consistency, add more milk if too thick.


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