top of page




  • 1 cup white whole wheat flour (or any other flour)

  • 3/4 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • pinch of salt

  • 1 egg (lightly beaten)

  • 1 6 oz container of non fat plain greek yogurt

  • 1 tablespoon coconut oil, melted (or canola oil)

  • 4 tablespoons real maple syrup

  • 1 1/2 teaspoons cinnamon

  • 1/2 cup sugar

  • 2 tablespoons butter, melted (we used Smart Balance Light)




Preheat the oven to 400 degrees.


Mix the cinnamon and sugar together in a shallow dish and set aside.


In a medium bowl whisk together all the dry ingredients. In another small bowl mix together oil, maple syrup, egg and yogurt.


Pour the wet ingredients over the dry ingredients and gently fold everything together until combined. The batter will be thick.


Scoop batter into a ziploc bag, cut a bottom corner with scissors, and squeeze out the batter evenly into a donut pan.


Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm.


Using a pastry brush, brush the melted butter over your donuts and then dip each donut in the cinnamon sugar mixture, coating well.


* These are best when served immediately, but will last for 2-3 days in an airtight container.

bottom of page