Breakfast Donuts
Cakey and moist, these breakfast donuts are a perfect start to your weekend! Made with oats, they take less than 30 minutes to make.
Servings 12 servings
Calories 175kcal
Ingredients
- 2 cups oat flour oats ground into a flour
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1 cup milk I used unsweetened coconut milk
- 1 large egg or 1 flax egg
- 1 teaspoon vanilla extract
- 6 tablespoons almond butter can sub for any nut or seed butter
Glaze
- 1/2 cup Greek yogurt
- 3 tablespoons confectioners' sugar
Instructions
- Preheat the oven to 180C/350F. Grease a 12-count donut pan and set aside.
- In a large mixing bowl, add the oat flour, coconut sugar, baking powder, cinnamon, and salt, and mix well.
- In a small bowl, whisk the milk, vanilla extract, and egg/flax egg. Pour into the dry mixture. Add the almond butter and mix until a batter is formed.
- Transfer the batter to the greased donut pan. Bake for 18 to 20 minutes, or until golden brown on top and a toothpick comes out mostly clean. Remove from oven and let sit in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, frost.
- To make the frosting, whisk the yogurt and confectioners' sugar until combined. Dip each donut in it and let it sit on a wire rack to firm up.
Video
Notes
- Tips: See my recipe tips above for making the best breakfast donuts.
- Leftovers: Keep at room temperature, covered, for up to 4 days or in the fridge for one week. You can freeze them for up to 4 months.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Sodium: 202mg | Potassium: 156mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 141mg | Iron: 1mg | NET CARBS: 21g