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A tray with donuts and sprinkles

Healthy Vanilla Donuts (gluten-free, baked)

Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 9 donuts
Calories 133 kcal


Vanilla Donuts

  • 1 cup oat flour (certified gluten-free)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter or coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup vanilla Greek yogurt
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 egg


  • 1 cup powdered sugar
  • 4-5 tsp milk
  • 1/2 tsp vanilla extract


Vanilla Donuts

  1. To begin, preheat your oven to 350 and spray a donut pan with non-stick spray.

  2. To a mixing bowl, add your oat flour, baking soda and salt and whisk them together till well combined. Be sure to break up any large oat flour clumps, if necessary.

  3. In another mixing bowl, add your butter, maple syrup, Greek yogurt, and milk. Whisk thoroughly till well combined and there are no Greek yogurt clumps. Add your vanilla and egg and whisk again till well combined.

  4. Pour your dry ingredients into your wet ingredients and whisk them together, to form your donut batter.

  5. Set your batter aside and let it "rest" for about 5 minutes, for the oat flour to soak up your wet ingredients. Your batter should thicken up.

  6. Pipe or spoon your donut batter around into each donut cavity, filling them about 2/3 way full.

  7. Bake in the oven for 7-9 minutes, or till the donuts are springy to touch.

  8. For easy removal, first let your donuts cool in the pan, for 5-10 minutes. Then you can slide a knife around the outside edge of each donut very carefully, to loosen them from the edges of the pan. Finally, place a wire cooling rack on top of your donuts and flip both the rack and pan over so the donuts flip out onto the cooling rack.

  9. Spray your pan again with non-stick spray and bake the rest of your donuts.

  10. Let them cool before icing.

Vanilla Glaze

  1. In a small mixing bowl, add your powdered sugar, milk and vanilla and whisk them together thoroughly till you have one smooth, thick glaze. *If you prefer a thinner glaze you can add more milk, but because of the oat flour these donuts will most likely soak the glaze up.

  2. You can carefully dip the tops of your donuts into the glaze or you can drizzle it on top of your donuts. Immediately add your sprinkles on top after glazing.

  3. Devour!

Recipe Notes

These donuts keep best in an airtight container in the fridge for about a week. If you aren't eating them right away, I recommend waiting and glazing them just prior to eating them.