Baked Cinnamon Donuts: These baked donuts are made with 100% whole wheat flour, 8g of protein, and no refined sugar! They’re coated with a blend of monk fruit sweetener and cinnamon to give them all of the cinnamon “sugar” vibes without the sugar! From the words of my husband- “this is the best healthy dessert you’ve made so far.” High praise!
what do I need to make these baked cinnamon donuts?
Donut Pan: I think the easiest way to make these donuts is to use a donut pan! This two-pack is on amazon for about $6.
100% Whole Wheat Flour: When testing these donuts, I found that whole wheat flour baked the absolute best in regards to flavor and texture. Whole wheat pastry flour will work too and may make them slightly fluffier.
Collagen Peptides: Adding in unflavored collagen peptides is one of my favorite things to do with baked goods because it doesn’t affect the texture or flavor at all. The collagen adds added protein, making the donuts more filling! I used this one.
Unsweetened Applesauce: The applesauce gives the donuts some moisture, as well as some extra vitamins and minerals. Make sure to get unsweetened, though.
Greek Yogurt: The greek yogurt gives these baked donuts some more moisture, and in combination with the leavening agents can make them more fluffy! Plus, a bit more protein!
Coconut Sugar: This is used to naturally sweeten the donuts from the inside out!
Ghee: A small amount of ghee to add richness and texture.
Granulated Monk Fruit: The monk fruit sweetener is used instead of sugar when coating the outside of the donut. For all the cinnamon sugar vibes without the sugar! Monk fruit is a natural, zero-calorie sweetener that can be used in a variety of baked goods!
Others: Egg, almond milk, cinnamon, baking soda, baking powder, and salt.
important notes about collagen peptides:
Collagen is all the rage nowadays, and for a good reason! It’s the most recurring type of protein in the body, it’s great for hair, skin, nails, and joints, and also wonderful for gut health. But one key indication: collagen is an incomplete protein, meaning it’s missing one key amino acid (tryptophan). When collagen is used alone, it’s not comparable to a protein like whey, because whey is a complete protein on its own.
In order for collagen peptides to be effective, they must be combined with things like dairy products, meats, fish, eggs, or beans to make up for the amino acids that are lacking. As well as vitamin C for absorption into the body. So, this recipe uses eggs, greek yogurt, and unsweetened applesauce to maximize the collagen as much as possible!
For more information on collagen, check out this study and article.
Baked Cinnamon ‘Sugar” Donuts
- Donut Mold Pan
- Drinking Glass
- Ziplock or Piping Back
- 1⅛ cup 100% whole wheat flour (1 cup + 2 tablespoons)
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 egg room temperature
- 1/4 cup coconut sugar
- 3 tablespoons unsweetened applesauce
- 3 tablespoons plain greek yogurt
- 1/4 cup almond milk
- 2 scoops collagen peptides one serving, unflavored
- 1 teaspoon ghee melted
- 1/2 cup granulated monk fruit sweetener
- 1 teaspoon cinnamon
- 1 teaspoon ghee or coconut oil
- Start by mixing the dry ingredients in a medium-sized bowl. Flour, baking powder, baking soda, cinnamon, and sea salt.
- In a large bowl, mix the wet ingredients. Start by whisking in the egg with coconut sugar, apple sauce, and greek yogurt. Add in the almond milk, followed by the collagen peptides. The collagen should dissolve in the wet mixture with no changes in texture or flavor.
- Add the dry ingredients to the wet ingredients bowl. Mix until incorporated. Then, add the melted ghee and mix well. Your batter should be sticky, but not dry (see photo above).
- Take a drinking glass and put the corner of a ziplock or piping back inside. Wrap the edges around the glass and spoon in your batter. Cut the corner of the bag slightly, and pipe the batter into a greased donut pan/mold.
- Bake the donuts at 350 degrees F for 10-12 minutes. Mine were perfect at 11 minutes!
- Allow the donuts to cool slightly and pop them from the mold (they should come right out). Gently coat them with a tiny amount of melted ghee or coconut oil to allow the cinnamon sugar to stick.
- In a small bowl, mix the granulated monk fruit and the cinnamon. Gently dip each donut in the mixture, coating each side. That's it, enjoy!