Doughnut and healthy. Did you ever think you’d see that in the same sentence? Probably not! If you’ve joined the Pinterest craze, you may have seen the ‘original’ versions to this recipe floating around. I used the King Arthur Flour recipe and modified the heck out of it 
They are really, really good. The secret is definitely the nutmeg. It makes it taste like a doughnut! Hubby loves them, and I won’t disclose how many he’s eaten already, but I will tell you the dozen muffins will be gone in the next day! What better way to sneak in whole grains? The kids will LOVE these too.
I didn’t add whey protein in this version, like usual, although I plan on trying it soon. Feel free to experiment. Since I wanted them to be moist and as doughnut-like as possible, I omitted it this time. But, if you want to add whey protein, I’d use 2 1/2 cups oat flour and 2 scoops (1/2 cup) of whey protein, vanilla flavor. But like I said, I haven’t tested it yet, so I can’t guarantee you’ll get as delicious of a result.
Healthy Doughnut Muffins (gluten free, dairy free)
Makes 12 muffins
1/4 cup Earth Balance (vegan margarine), could also use butter if not dairy free
1/4 cup unsweetened applesauce
1/2 cup Krisda stevia baking formula (or any stevia/sugar substitute meant for baking, or 13-14 packets stevia)
1/3 cup sucanat (raw brown sugar)
1 egg
2 egg whites (I used 1/4 cup carton kind)
1 1/2 tsps baking powder
1/4 tsp baking soda
1 tsp nutmeg
3/4 tsp salt
1 tsp vanilla extract
3 cups oat flour (grind up quick or old fashioned oats into a fine flour with your food processor or blender)
1 cup milk (I used Silk Unsweetened Almond Milk)
Optional Topping (not included in nutrition)
Cinnamon/Sugar
I ran out of Truvia, which would work well as a topping mixed with cinnamon as Truvia (stevia blend) is very granular like regular sugar. Other stevia tends to be powdery. I had some erythritol on hand (very granular, but not very sweet. Its actually the other ingredient besides stevia in Truvia), so I mixed about 3 tablespoons of erythritol with a couple packets of stevia and a dash of cinnamon. I brushed the tops of the warm muffins with melted Earth Balance (or butter) and sprinkled the ‘sugar’/cinnamon mixture on top. This would be a virtually calorie-free add-on.
Glazed
If you’re a ‘glazed’ doughnut fan, you can mix a tablespoon of melted butter, coconut oil or Earth Balance, 3/4 cup powdered sugar, 1 tsp vanilla and 1 tablespoon of water. Mix into a glaze and dunk the warm muffin tops in it. For a sugar free glaze, blend your favorite sugar substitute with cornstarch, and use that as your ‘powdered sugar’.
I did 6 with the Cinnamon Sugar and 6 with Glazed and there will still some leftover topping for each.
Directions
Preheat oven to 425 degrees F. Spray a muffin tin with cooking spray, or use paper cups, sprayed.
In a medium sized bowl, mix together Earth Balance (or butter), applesauce, stevia, sucanat (I used an electric mixer/egg beater) and beat together until smooth. Add the egg and egg whites and beat some more until combined.
Stir in the baking soda, baking powder, nutmeg, salt and vanilla with a spoon into the butter/sugar mixture. Stir the oat flour, alternating with the milk, stirring well after each addition.
Spoon the batter into the muffin tins and bake for 14-15 minutes, until they are a pale golden color and a toothpick comes out clean.
Serve warm, or cool on a rack. Eat them plain, or add the Cinnamon/Sugar or Glaze them 
Store in an airtight container. They’d probably last a few days at room temp. I think they would freeze well too.
* You could also use this recipe for mini-muffins, which would be like cute little doughnut holes! Cooking time would be much less.
Nutrition (per muffin, plain) Calories: 157 Fat: 6.4 g Carbs: 23.9 g Fiber: 4.2 g Sugars: 5.6 g Sodium: 289 mg Protein: 4 g
Related post:
