• Hands-on Time

    20 min

  • Total Time

    8 min

  • Difficulty

    Not Too Tricky

  • Servings

    24 mini donuts

Take me to the recipe

Bite-Sized Baked Donuts Made with Whole Wheat and Greek Yogurt

Ingredients

Bite-Sized Baked Donuts Made with Whole Wheat and Greek Yogurt

  • 2/3 cup whole wheat flour
  • 1/3 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 egg
  • 1/3 cup non-fat Greek yogurt
  • 3 tablespoons low-fat milk
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup confectioners sugar

Directions

Bite-Sized Baked Donuts Made with Whole Wheat and Greek Yogurt


 

Preheat oven to 350 degrees F.

Spray a non-stick mini donut pan with cooking spray or oil each well with cooking oil on a paper towel.

In a medium bowl, combine flours, sugar, baking powder, baking soda, cinnamon and salt. Whisk to combine and set aside.

In a small bowl, combine egg, yogurt, milk, oil and vanilla extract. Stir until smooth and well combine.

Pour wet ingredients into dry ingredients and stir just until evenly mixed.

Drop by scant teaspoonfuls into donut pan (do not overfill). Bake pan in center rack of oven for 8 minutes.

When donuts are cooked, remove from oven and allow to cool in pan for 5 minutes before gently removing donuts from pan and placing on a wire rack.

Regrease donut pan and repeat baking process with remaining batter until all batter is used.

Allow donuts to cool completely on a wire rack, then dust the tops with powdered sugar. Donuts can be stored for up to 24 hours in an airtight container.