The kids ask for these whenever they have friends sleep over (which happened to be the case this morning). They are tasty, healthy (if they knew there was greek yogurt in the mix they would probably stop requesting them…) and fun because everyone can decorate their own donut. You need a mini donut pan which I found at Williams Sonoma. It only takes about a teaspoon of batter to make a donut so the easiest way I’ve found to dispense it is with a pastry bag.
Bake for 8 minutes at 350 and tap out onto a rack to cool completely before frosting.
Once cool, dip and swirl in the glaze bowl like so
then dip into the sprinkle bowl like so
And you have yourself a pretty little plate of donuts!
For cinnamon sugar donuts, dip, swirl and coat them into the cinnamon and sugar mixture while they’re still hot
Whole Wheat Mini Donuts
- 1-1/2 cup whole wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- Dash of salt
- 3/4 cup (2 percent) Greek yogurt
- 2 tablespoons vegetable oil
- 1/2 cup milk
- 1-1/2 teaspoon vanilla extract
- 1 egg
- 2 tablespoons brown sugar (or 1T splenda brown sugar mix)
- 1/2 cup sugar (or splenda)
- 3 – 4 tablespoons cinnamon
- 1 tablespoon melted butter
- Glaze (1/2 c powdered sugar, 1tbsp milk)
- Powdered Sugar
Preheat your oven to 350 degrees F. Grease a mini donut with non-stick cooking spray and set it aside.
In a large bowl, mix together the flour, baking powder, baking soda and salt. Add the milk, egg, oil, Greek yogurt, vanilla and brown sugar until the mixture is fully combined.
Pour 1tsp of batter into each donut well.
Bake donuts for about 8 minutes, or until they are golden brown. Let them cool for about 1 minute.
Make the glaze and place various toppings into bowls. For glazed donuts, cool completely before dipping in the glaze and then sprinkles, coconut etc.
Mix together the cinnamon and sugar and dip warm donuts in the cinnamon sugar to coat.
Repeat until all of the donuts have been covered and enjoy!