While I don't know that you could ever call any donut "healthy," these are certainly health-ier than most, but they don't taste "healthy," if you know what I mean. If someone served me these for breakfast, I'd probably feel guilty for having a second one because I'd assume something this good couldn't be good for me.
But between the wheat flour, egg-beaters, non-fat buttermilk, sugar-free syrup, and coconut oil, they're fairly nutritious. Decent amount of protein and healthy fats. You could made them completely sugar-free if you skip the coating (but shaking that bag around is half the fun and great for little helping hands)! Here's how I home-maid them:
· ½ cup whole wheat flour
· ½ cup all-purpose flour
· 3 tsp baking powder
· ¼ tsp nutmeg (this is what gives them that authentic "donut" flavor, so don't skip it or you'll have more of a donut-shaped cupcake than a cake donut!)
· ¼ cup Egg-Beaters
· ½ cup + 2 Tbs buttermilk (I used non-fat)
· ¼ cup sugar-free syrup
· 1 tsp vanilla
· 4 Tbs coconut oil, melted
· 1 ½ cup powdered sugar
· 1 tsp cinnamon
Combine donut dry ingredients in a medium-sized bowl. Make a well in the center, and add donut wet ingredients. Wisk together with a fork until just combined. (Batter is still a bit lumpy at this point, but fear not...they're still going to be A-MAZING!)
Add dough to donut pan. Here's a simple method that I used: Scoop dough into a quart-size ziplock bag, and sqeeze all the air out. Seal the bag and clip a small hole in one corner to pipe dough into donut pan. (Sorry, I forgot to take a picture of this step!)
Fill donut pan molds about 2/3 full. (This recipe filled my 6-donut pan, and I had some left-over dough that I poured into a ramekin and baked for 18 minutes until set.)
Bake for 12 minutes or until set. While donuts are baking, prepare coating by sifting ingredients into a gallon-sized ziplock bag and set aside. When donuts are set, immediately turn them out onto a cooling rack.
While donuts are still warm, add 2-3 donuts at a time to shaking bag, and toss to coat. Remove from bag back to cooling rack. Enjoy the same day, or you can freeze them up to a month (if you have any leftovers)!
I haven't tried to freeze a coated donut before, but I assume the coating would get soggy as it defrosts. But then again, it might become like a glaze....might have to experiment with that (if I can hold on to some of the leftovers long enough)! Hope you enjoy these Bake-and-Shake Donuts as much as I did!