Healthy Doughnut Muffins
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 12
  • ¼ cup butter (or vegan margarine for dairy-free)
  • ¼ cup unsweetened applesauce
  • ½ cup Krisda stevia baking formula (or any stevia/sugar substitute meant for baking, or 13-14 packets stevia)
  • ⅓ cup sucanat or coconut palm sugar (unprocessed brown sugar)
  • 1 egg
  • 2 egg whites (or ¼ cup carton egg whites)
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp nutmeg
  • ¾ tsp salt
  • 1 tsp vanilla extract
  • 3 cups oat flour (grind up quick oats or old fashioned oats into a fine flour with your food processor or blender)
  • 1 cup milk (I used unsweetened almond milk)
  1. Preheat oven to 425 degrees F.
  2. Spray a muffin tin with oil, or use paper cups, or silicone muffin cups
  3. In a medium sized bowl, mix together butter (or vegan margarine), applesauce, stevia, sucanat (I used an electric mixer/egg beater) and beat together until smooth.
  4. Add the egg and egg whites and beat some more until combined.
  5. Stir in the baking soda, baking powder, nutmeg, salt and vanilla with a spoon into the butter/sugar mixture.
  6. Stir in the oat flour, alternating with the milk, stirring well after each addition.
  7. 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.
  8. Serve warm, or cool on a rack.
  9. Eat them plain, or add the Cinnamon/Sugar or Glaze them :)
  10. Store in an airtight container. They'll last a few days at room temp, longer in the fridge. They freeze well too.
You could also use this recipe for mini-muffins, which would be like cute little doughnut holes! Cooking time will be much less.
Serving size: 1 muffin (plain) Calories: 157 Fat: 6 g Carbs: 24 g Sugar: 5.6 g Sodium: 289 mg Fiber: 4 g Protein: 4 g
Recipe by Busy But Healthy at