Doughnuts: A healthy eaters nightmare!!! Deep fried and sugar coated, not exactly your healthiest food choice…..But these doughnuts are oven baked, use wholemeal spelt flour, are refined sugar-free (sweetened with coconut sugar and banana), dairy free, nut free and vegan (by using oat milk), I think are as healthy as doughnuts can get, without missing out on feeling like you’re having a sweet treat 🙂

Here’s what you will need;

• wholemeal spelt flour
• coconut sugar
• baking powder
• bicarbonate of soda
• salt
• cinnamon
• oat milk
• ripe banana
• rapeseed oil
• vanilla extract
• apple cider vinegar

This recipe makes about 15 full sized doughnuts, so you will need enough doughnut rings or trays to make this amount.

Baked, Sugar & Cinnamon topped, Spelt & Banana Doughnuts

The Balanced Kitchen
Prep Time 6 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 15 doughnuts



  • 300 g wholemeal spelt flour
  • 90 g coconut sugar
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • 1.5 tsp ground cinnamon


  • 240 mls oat milk
  • 2 medium mashed bananas very ripe
  • 90 mls rapeseed oil
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar


  • 1 tbsp coconut oil melted
  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon


  • Combine flour, sugar baking powder and bicarb, salt and cinnamon in a bowl.
  • Combine milk, banana, oil, vanilla and vinegar in blender by blending on high for about 1 minute.
  • Combine dry and wet together in a bowl – stir well but do not over mix.
  • Fill each doughnut mold with the mixture - do not overfill as they will rise.
  • Bake for 15mins, check they are cooked through by inserting a skewer into the centre of the doughnut and checking it comes out clean. Once cooked, remove from the oven, brush with melted coconut oil, mix the cinnamon and coconut sugar in a bowl and sprinkle it on top of the doughnuts. Leave to cool for about 30mins before serving.
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