These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked – not fried – PLUS they are made with wholesome ingredients like whole wheat flour.
One bite and you will be asking, “How can a muffin taste so much like a donut?”
The next question you’ll ask will be, “This is made from whole wheat???”
Baking with whole grains can be tricky. My go-to whole grain is white whole wheat flour.
Many recipes will recommend you bake with half all purpose flour and half whole wheat flour. But this recipe can successfully be made with 100% white whole wheat flour. That gives you quite a bit of extra nutritional bang for your buck!
While I made as many healthy adjustments to this recipe as I could, the one ingredient I just couldn’t find a good substitute for was the granulated sugar. I tried using more natural sweeteners like honey and maple syrup, but the resulting muffins were a baking fail.
The recipe does call for coconut sugar in place of brown sugar. If you haven’t used coconut sugar before, it’s actually highly nutritious. It’s a rich source of potassium, magnesium, zinc, iron, and B vitamins. In addition, it is one of the lowest sweeteners on the glycemic scale.
I’ve been using coconut sugar in place of brown sugar for a while now. And I am smitten with the complex taste.
Perhaps the best part of these donut muffins is the buttery cinnamon sugar topping.
These little morsels of wonderfulness are the perfect addition to any breakfast buffet. I like to use an eco-friendly bamboo caterer’s fork to skewer the muffin. Add a raspberry and rest it on top of a glass of milk or a hot cup of coffee.
So simple, but so impressive looking!
- 1/4 cup butter
- 1/4 cup extra virgin coconut oil
- 1/2 cup raw turbinado sugar
- 1/3 cup coconut sugar
- 2 large eggs
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups white whole wheat flour
- 1 cup milk
- 1/4 cup butter
- 1/4 cup sugar
- 1 tablespoon cinnamon
- Preheat the oven to 425. Lightly grease your mini muffin pans. This recipe will make 36 mini muffins.
- Using a mixer, cream the butter, coconut oil, sugar and coconut sugar.
- Add the eggs one at a time beating after each addition.
- Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.
- Alternate adding the flour and milk while the mixer is on low. Scrape the sides and beat just until combined.
- Fill the muffin cups half full. These will rise fairly high.
- Bake for 8 to 10 minutes or until done.
- Remove from pans and cool on a cooling rack.
- Meanwhile, melt the butter and add to a small bowl. In a separate bowl, mix together the sugar and cinnamon.
- Once the muffins are cool enough to handle, dip the tops in the butter then dip them in the cinnamon sugar.
I hope your family enjoys these “donuts” as much as ours does!
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