Its always nice to have a guaranteed crowd-pleasing recipe in your back pocket for parties and events with kiddos. It’s even better when that recipe is a better-for-you version of something everyone loves. If you’re hosting a brunch or signed up to bring a breakfast treat to summer camp or church group or whatever, this is your recipe.
Everybody loves a donut. Shrink it down to bite-size and kids are especially wild for them. Of course, donuts, by their very nature, are never really going to be “healthy,” but this version definitely improves upon the nutritional profile of a traditional donut.
First, they’re baked instead of fried. Frankly, if you pour this batter into muffin tins you’ll end up with a perfectly passable cinnamon muffin. But you’ll definitely turn more heads at the brunch buffet table if you bake them up in donut pans. Donut Pans seem to be a newer trend but they’re widely available now at department stores and online. They really do a nice job in replicating the shape, texture and overall “feel” of a traditional cake-like donut. The pan that I have makes mini (or bite-size) donuts, which bake up quick into delightful little morsels. They fit perfectly in toddler hands and, for adults, they make a great two-bite treat to pair with coffee.
Setting this recipe apart even further, it uses whole wheat flour in place of some of the all-purpose and replaces some of the oil with fat-free Greek yogurt. These are probably starting to sound a little too good to be true, but they really are quite delicious. Cinnamon and vanilla provide flavor and a dusting of powdered sugar on top gives them a decadent look.
At the end of the day these are still a “treat,” but served alongside a bowl a market-fresh berries and some ice-cold milk, its a treat that you can feel pretty good about–and I guarantee there won’t be many left over.