6 Healthy Baked Donuts Recipes (Soft, Simple, No Frying)

These healthy baked donuts were built to avoid the disappointment of a dry, cardboard flavored donut that leaves you wishing you had made the fried kind instead. Each recipe skips the deep fryer and refined white flour while keeping the two things that actually make a donut worth eating: a soft, tender crumb and a flavorful glaze.

Instead of vegetable oil and bleached flour, you’re working with almond flour, oat flour, and coconut flour, sweetened with honey or maple syrup, and finished with simple glazes made from real ingredients like Greek yogurt, fresh fruit, and cocoa.

If you’ve tried alternative flour baking before and been burned by dense, gummy, or oddly eggy results, the notes throughout this guide should help. Almond flour, oat flour, and coconut flour don’t behave like all purpose flour, and small adjustments such as resting the batter, using more eggs, and checking doneness early can make a noticeable difference.

How Will You Benefit From These Healthy Baked Donuts

Six complete donut recipes, each using a different combination of alternative flour and glaze:

Strawberry almond flour donuts with a yogurt strawberry glaze

Chocolate banana oat flour donuts with a cocoa glaze

Lemon coconut flour donuts with a honey lemon glaze

Blueberry almond flour donuts with a maple yogurt glaze

Coconut donuts with a vanilla maple glaze and toasted coconut topping

Pumpkin spice donuts with a cinnamon maple glaze

All six are baked in the same standard six cavity donut pan, so one pan covers everything below. If you only own one pan and want a larger batch, you can bake the donuts in batches.

What Ingredients Will You Need To Get Started With The Recipe

A few pieces of equipment make baked donuts easier to get right, and none of them are difficult to find.

A standard six cavity donut pan. This is the most important tool. Muffin tins won’t give you the donut shape, and baking free form donuts on a sheet pan can lead to uneven results.

A piping bag or a zip top bag with the corner snipped off. Donut batter is usually too thick to pour neatly and too soft to shape by hand, so piping makes it easier to fill the cavities evenly. If you don’t have a piping bag, a large zip top bag works well. Snip about half an inch from one corner.

A wire cooling rack. Alternative flour donuts can be more fragile straight out of the oven than traditional donuts, especially the coconut flour recipes. Letting them cool on a rack helps prevent excess moisture from collecting underneath.

A kitchen scale. This is optional but helpful. Almond flour, oat flour, and coconut flour can vary in how they are packed when measured by volume. Weighing the flour can help make your results more consistent.

Understanding the Three Flours

Part of what makes healthy baked donuts trickier than a standard boxed mix is that almond, oat, and coconut flour each absorb liquid differently. A recipe written for one flour usually cannot be changed to another without adjusting the other ingredients.

Almond flour produces a soft and slightly dense texture that works well for cake style donuts. It contains more fat than oat flour and can brown quickly in the oven, so check the donuts near the lower end of the baking time.

Oat flour has a mild flavor and works especially well with chocolate, banana, and warm spices. It gives these donuts a tender texture and is easy to use in simple baked recipes.

Coconut flour is highly absorbent, which is why the coconut flour recipes here use more eggs than the others. Eggs provide structure and moisture that help balance the absorbency of coconut flour. Coconut flour also continues absorbing liquid after mixing, so these batters need a short resting period before piping.

1. Strawberry Almond Flour Healthy Baked Donuts

Almond flour keeps these donuts soft and slightly dense, closer to a cake donut than a bready one, and the fresh strawberries bake right into the batter instead of sitting on top.

Ingredients

1 and 1/2 cups almond flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/4 cup plain Greek yogurt

3 tablespoons honey

1 teaspoon vanilla extract

1/2 cup fresh strawberries, finely diced

For the glaze: 2 tablespoons Greek yogurt, 1 tablespoon honey, 2 tablespoons mashed strawberries

How To Make Strawberry Almond Flour Healthy Baked Donuts

1. Preheat the oven to 350°F and lightly grease a six cavity donut pan.
2. Whisk together the almond flour, baking powder, and salt in a mixing bowl.
3. In a separate bowl, whisk the eggs, Greek yogurt, honey, and vanilla until smooth. Add it to the dry ingredients and mix until everything comes together completely, forming a uniform mixture.
4. Spoon the batter into a piping bag and pipe it evenly into the donut cavities, filling each about two thirds full.
5. Bake for 13 to 15 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean. Check near the 12 minute mark since almond flour can brown quickly.
6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
7. Whisk the glaze ingredients together until smooth, then dip the top of each cooled donut into the glaze. Let the glaze sit for about 10 minutes before serving.

2. Chocolate Banana Oat Flour Healthy Baked Donuts

Ripe banana provides sweetness and moisture here, so this recipe needs less added sweetener than some of the others. The result tastes closer to a mini chocolate banana bread than a typical chocolate donut.

Ingredients

1 and 1/4 cups oat flour

3 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 ripe medium banana, mashed

2 large eggs

1/4 cup unsweetened almond milk

2 tablespoons honey

For the glaze: 2 tablespoons cocoa powder, 2 tablespoons honey, 1 to 2 tablespoons almond milk

How To Make Chocolate Banana Oat Flour Healthy Baked Donuts

1. Preheat the oven to 350°F and lightly grease a six cavity donut pan.
2. Whisk together the oat flour, cocoa powder, baking powder, and salt in a bowl.
3. In a separate bowl, whisk the mashed banana, eggs, almond milk, and honey until smooth.
4. Combine the wet and dry ingredients, stirring until no dry streaks remain. The batter should be thick.
5. Pipe the batter into the donut cavities, filling each about two thirds full.
6. Bake for 12 to 14 minutes, until the tops spring back when pressed and a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
8. Whisk the cocoa powder, honey, and almond milk together, adding the milk a little at a time until the glaze is smooth and thick enough to coat the back of a spoon. Dip each cooled donut top into the glaze and let it sit for about 10 minutes.

3. Lemon Coconut Flour Healthy Baked Donuts

Coconut flour is much more absorbent than almond or oat flour, so this recipe uses extra eggs to help keep the crumb moist. The result is a light, slightly springy donut with a bright citrus flavor.

Ingredients

1/2 cup coconut flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

1/4 cup honey

Zest of 1 medium lemon

2 tablespoons fresh lemon juice

1/4 cup melted coconut oil

For the glaze: 2 tablespoons honey, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest

How To Make Lemon Coconut Flour Healthy Baked Donuts

1. Preheat the oven to 350°F and lightly grease a six cavity donut pan.
2. Whisk together the coconut flour, baking powder, and salt, breaking up any clumps.
3. In a separate bowl, whisk the eggs, honey, lemon zest, lemon juice, and melted coconut oil until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir well. Let the batter rest for 5 minutes, then stir again before piping. The coconut flour will absorb more liquid as it rests.
5. Pipe the batter into the donut cavities, filling each about two thirds full.
6. Bake for 14 to 16 minutes, until the tops are set and lightly golden and a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack. Coconut flour donuts can be fragile while warm.
8. Whisk together the glaze ingredients and dip the tops of the cooled donuts. Let the glaze sit for about 10 minutes.

4. Blueberry Almond Flour Healthy Baked Donuts

A close cousin to the strawberry recipe, but built with maple syrup instead of honey and a slightly firmer crumb that helps hold the blueberries in place.

Ingredients

1 and 1/2 cups almond flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/4 cup plain yogurt

3 tablespoons maple syrup

1/2 cup fresh blueberries, tossed with 1 teaspoon almond flour

For the glaze: 2 tablespoons plain yogurt, 2 tablespoons maple syrup

How To Make Blueberry Almond Flour Healthy Baked Donuts

1. Preheat the oven to 350°F and lightly grease a six cavity donut pan.
2. Whisk together the almond flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs, yogurt, and maple syrup until smooth. Pour into the dry ingredients and stir until just combined.
4. Toss the blueberries with the extra teaspoon of almond flour before folding them into the batter.
5. Pipe the batter into the donut cavities, filling each about two thirds full.
6. Bake for 13 to 15 minutes, until the tops spring back when pressed and a toothpick comes out clean. A little blueberry juice on the toothpick is fine.
7. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
8. Whisk the yogurt and maple syrup together until smooth, then spoon it over the cooled donuts. Let the glaze sit for about 10 minutes before serving.

5. Coconut Healthy Baked Donuts

The mildest and most tropical of the six, built around coconut flour and shredded coconut with a vanilla maple glaze.

Ingredients

1/2 cup coconut flour

1/3 cup unsweetened shredded coconut

1/2 teaspoon baking powder

1/4 teaspoon salt

4 large eggs

1/4 cup maple syrup

1/4 cup melted coconut oil

1 teaspoon vanilla extract

For the glaze: 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 2 tablespoons shredded coconut for topping

How To Make Coconut Healthy Baked Donuts

1. Preheat the oven to 350°F and lightly grease a six cavity donut pan.
2. Whisk together the coconut flour, shredded coconut, baking powder, and salt.
3. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir well. Let the batter rest for 5 minutes so the coconut flour and shredded coconut can absorb the liquid. The batter will thicken as it sits.
5. Pipe the batter into the donut cavities, filling each about two thirds full.
6. Bake for 14 to 16 minutes, until the tops are set and lightly golden and a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Stir the maple syrup and vanilla together, drizzle it over the cooled donuts, and sprinkle the tops with shredded coconut while the glaze is still wet.

6. Pumpkin Spice Healthy Baked Donuts

Pumpkin puree keeps this batter naturally moist, which makes it one of the more forgiving recipes in this group and a good one to start with if you’re new to baking with alternative flours.

Ingredients

1 and 1/4 cups oat flour

1/2 teaspoon baking powder

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup canned pumpkin puree

2 large eggs

3 tablespoons maple syrup

For the glaze: 2 tablespoons maple syrup, 1/4 teaspoon ground cinnamon

How To Make Pumpkin Spice Healthy Baked Donuts

1. Preheat the oven to 350°F and lightly grease a six cavity donut pan.
2. Whisk together the oat flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the pumpkin puree, eggs, and maple syrup until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick and moist.
5. Pipe the batter into the donut cavities, filling each about two thirds full.
6. Bake for 13 to 15 minutes, until the tops spring back when pressed and a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
8. Stir the maple syrup and cinnamon together and brush or drizzle it over the cooled donuts.

Ingredient Swaps and Variations

Once you’ve made one or two of these healthy baked donuts, it’s easy to adjust them to what you have on hand or what you’re craving.

Sweetener swaps. Honey and maple syrup can often be exchanged in these recipes. The flavor will change slightly, and the consistency may vary, especially in the glazes, so adjust the amount gradually if needed.

Dairy free glazes. Any glaze made with Greek yogurt or plain yogurt can be made with a thick, unsweetened coconut or oat based yogurt instead. The texture and flavor will be slightly different.

Fruit swaps. Raspberries or diced peaches can work in place of strawberries or blueberries in the almond flour recipes using a similar quantity. Pat juicier fruit dry with a paper towel first so the extra moisture does not thin the batter.

Spice adjustments. The pumpkin spice donuts are easy to customize. Cardamom, ground ginger, or a small amount of ground cloves can work well alongside the cinnamon and nutmeg.

Nut free option. If almond flour is not suitable for you, the oat flour donut recipes are the easiest alternatives to try. Oat flour and almond flour absorb liquid differently, so they should not be exchanged in equal amounts.

Serving Ideas

These donuts are built to stand on their own, but a few small touches can make them feel more like a finished bakery treat.

Serve the chocolate banana or coconut donuts slightly warm, about ten to fifteen minutes out of the oven, for a softer bite before the glaze fully sets. For a brunch spread, arrange two or three varieties together on a single platter. The pink strawberry glaze, deep cocoa glaze, and golden maple glazes create an appealing display with very little extra effort.

A light dusting of extra lemon zest or shredded coconut over the finished glaze adds texture and makes each variety easier to identify.

Troubleshooting Common Issues

Donuts sank or did not rise. Check the baking powder first. Baking powder can lose strength over time, especially when stored for a long period. Also avoid letting the batter sit longer than necessary before baking.

Coconut flour donuts turned out dry or crumbly. This can happen when too much coconut flour is used or when the batter does not contain enough moisture. Measure the coconut flour carefully and give the batter the full resting time listed in the recipe.

Almond flour donuts browned too fast on top. Almond flour contains natural fat and can brown quickly. Start checking the donuts near the lower end of the baking time. If needed, move the oven rack slightly lower.

Glaze slid off instead of setting. Make sure the donuts are completely cool before glazing. Warm donuts can cause the glaze to become thinner and slide off.

Batter seemed too thick to pipe. For the coconut flour recipes, the batter will become thicker after resting. If it is too stiff to pipe, stir in a teaspoon of milk or water at a time until it reaches a workable consistency.

Storage Tips

Unglazed donuts can be kept in an airtight container at room temperature for 1 to 2 days or refrigerated for up to 5 days.

Because the strawberry and blueberry glazes contain yogurt, glazed donuts should be refrigerated. For the best texture, store the donuts without the glaze and add it shortly before serving.

To freeze, bake and cool the donuts completely, then freeze them without glaze in a single layer before transferring them to a freezer bag or freezer safe container. They can be kept frozen for up to 2 months for best quality. Thaw them at room temperature and glaze them shortly before serving.

Final Thoughts

Alternative flours don’t behave like all purpose flour, and the differences between these recipes matter more here than they would in a traditional donut recipe. The extra eggs in the coconut flour donuts, the resting step before piping, and the earlier doneness check with almond flour all help account for the way these flours behave.

Once you’ve made one or two of these healthy baked donuts, the pattern becomes easier to understand and the recipes come together quickly. Start with whichever flavor sounds best to you, keep a few of the swaps above in mind, and you’ll have a rotation of homemade donuts worth making regularly.