These are what I call my “healthy” donuts. It’s so easy to change and customize the flavors. And my six-year-olds actually prefer these “healthy” donuts because it means they get to eat more of them without any complaint from me!
Now, yes, I realize they’re covered in sugar, sprinkles or icing… but I figure they’re still way more healthy and filling than most of the breakfast stuff out there.
What You Need:
(Yield: 1 1/2 dozen large donuts, about 3-4 dozen small donuts)
For the Donuts:
2 large eggs (beaten)
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain yogurt (Greek yogurt best)
1/4 cup milk
1 Tablespoon vanilla extract
2 Tablespoons melted butter
For the Icing:
4 Tbsp. Cream Cheese (at room temperature)
2 Tbsp. Butter (at room temperature)
1/2 cup powdered sugar
1-2 Tbsp. milk
splash of vanilla extract
Beat the eggs in a medium-sized mixing bowl until they are fluffy and bubbly.
Add the remaining ingredients and mix until well-blended.
Pour/spoon the batter into a quart-sized zip-top baggie. (You can see that I added 1/4 cup mini chocolate chips to these.)
Cut a small corner off of the bottom of the bag. Squeeze the batter into donut pan or donut maker, and bake according to pan/maker instructions.
(For my large donut pans, that is 5-7 minutes on 425(F). My mini donut maker is 1-2 minutes.)
When the donuts are baked, remove them to a cooling rack.
To make the frosting: Combine cream cheese, butter, powdered sugar and vanilla until smooth. Add some milk a tsp. at a time if the frosting is too thick to coat the top of the donut when dipped in.
Dip the tops into the frosting. (See below for many frosting flavor ideas.)
Add sprinkles by dipping the frosted part of the donuts in the sprinkles.
Donut Flavor Variations:
Chocolate Chip: add 1/4 cup chocolate chips
Chocolate Donuts: add 1/4 cup Cocoa Powder and 1/4 cup melted chocolate chips
Banana Donuts: add 1 smashed overripe banana
Peanut Butter Donuts: add 1/4 cup peanut butter
Cinnamon-Sugar Donuts: add 1/2-1 tsp. cinnamon to the batter (to taste), shake warm donuts in paper lunch sack with cinnamon sugar
Powdered Sugar Donuts: Use basic batter recipe and either sprinkle with powdered sugar, or shake in a paper lunch sack with powdered sugar
Icing Flavor Variations:
(omit vanilla, replace with:)
Maple Icing: 1-2 Tbsp. Maple Syrup
Chocolate Icing: 1-2 Tbsp. Hershey’s Chocolate Syrup
Strawberry (or other berry) Icing: 1-2 Tbsp. finely chopped berrries (may need to add extra powdered sugar if they’re really juicy)
Peanut Butter Icing: 1-2 Tbsp. melted peanut butter
Lemonade Icing: 1 tsp. lemon zest + 1-2 Tbsp. lemon juice (can just do lemon juice if you don’t want to bother with zest)
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