You are going to love my new guilt-free donut recipe! Imagine delicious baked gluten free donuts that taste like dessert! This is a dairy-free and gluten free breakfast donut recipe with zero guilt! I also include a vegan egg-free version!
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Donuts for breakfast?? Absolutely not! Donuts have a bad rap. Sugary, sweet, fried, and unhealthy….but oh so delicious. Kids will love getting mom-approved donuts for breakfast! They also freeze well so that you can have donuts at any time.
After making Gluten Free Apple Cider Donuts earlier in the week, my kids have begged me to make more. I decided to attempt a breakfast donut recipe that is made with wholesome ingredients that any mom would feel good giving in to their kids for breakfast.
These gluten free donuts are also dairy-free and refined sugar-free too. Will your kids know these are healthy donuts? Not unless you tell them!
Check out my donut recipes in The Best Gluten Free Donut Recipes post.
I love this recipe since it requires clean ingredients and no added sugar. I added a bit of cinnamon in mine. The texture is great as well!”
jeanne v., blog comment
Allergen Information:
This recipe is gluten-free, dairy-free, and soy-free.
- Make these donuts nut-free by omitting the almond flour and adding 1/3 cup additional gluten free flour blend. Make sure to use a different milk that isn’t almond or nut-based.
- Make these donuts egg-free (vegan) using Bob’s Red Mill Egg Replacer. Other brands, like Just Egg, may work; I haven’t tested them.
If you are new to gluten free, I have a ton of great gluten free resources to help you navigate all aspects of gluten free living.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Baking Powder – Use aluminum-free.
- Rolled Oats – Be sure to use certified gluten free oats in this donut recipe with oats.
- Shredded Coconut – Use unsweetened shredded coconut.
- Almond Flour – I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- Chia Seeds – Stealthy protein!
- Flaxseed Meal – Full of omega 3s!
- Raisins – They add just the right amount of sweetness.
- Non-Dairy Milk – I used almond milk, but any plant-based milk works.
- Eggs – Use size large eggs.
- Applesauce – Use plain or cinnamon flavored.
- Maple Syrup – Use pure maple syrup.
- Coconut Oil – You can also use other types of oil. Avocado and canola oils both are good as well.
Tips For Success
1. Do not overmix your donut batter. I do not recommend using a stand mixer to make this recipe.
2. Every flour blend has a different grain-to-starch ratio. This can affect how much liquid you need. Adjust the wet and dry ingredients so they look like my photos below.
Try these fun flavor variations:
- Add dried cranberries or blueberries instead of raisins to this gluten free donut recipe with almond flour.
- Add in some chopped pecans or walnuts for even more protein!
- Feel free to add a few chocolate chips if your kids are really picky eaters.
- If it is around the holidays, add a teaspoon of pumpkin spice!
Step-By-Step Photos and Directions:
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Step 1: In a large mixing bowl, add your dry ingredients and whisk to blend.
Step 2: In a smaller bowl, add the wet ingredients and mix. Pour the wet ingredients into the dry ingredients and mix.
Step 3: Pour the wet ingredients into the dry and mix them into a batter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
One thing you will notice is this donut batter is thick, much thicker than other donut recipes I have posted. That is because it is jam-packed with nutritious ingredients.
Note this photo of the batter in the donut maker is from my pumpkin donuts recipe. I forgot to snap a photo of the donut batter cooking, but I thought it was important to show you a picture to see all the steps to make these.
Step 4: If you make these donuts in a donut maker, it will take 5-8 minutes per batch. Note: Babycakes discontinued my version of their donut maker. This is their newer version of the donut maker.
Step 5: If baking these in a donut pan, you will need to bake for 20-25 minutes at 350º F (depending on how high you fill the donut sections in the pan. You can also bake them as muffins!
Frequently Asked Questions:
Because of the thicker batter, these breakfast donuts take a bit longer to cook in the donut maker, but they are still moist and flavorful.
These donuts will keep fresh for up to 4 days in an airtight container or a zip-style freezer bag for up to 4 months in the freezer.
Thaw the donuts in the microwave oven for 30 seconds or leave them on the counter for 30 minutes.
More Gluten Free Donuts Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Healthy Breakfast Donuts
Ingredients
- 1 cup gluten free flour blend * see note
- ½ cup almond flour * see note
- ¼ cup gluten free oats * see note
- ½ cup lightly sweetened shredded coconut
- ¼ cup ground flaxmeal
- 2 tablespoons chia seeds
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon baking soda
- dash salt
- ½ cup maple syrup
- ½ cup applesauce
- 2 large eggs
- ⅔ cup melted coconut oil
- 4 tablespoons water
- ½ cup raisins
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Instructions
- In a large bowl, add dry ingredients and whisk to blend.
- In a medium bowl, add all wet ingredients and mix well.
- Plug in the Babycakes Donut Maker to heat.
- Pour wet ingredients into dry ingredients and mix well.
- You will notice this dough is thicker than my other donut recipes. That is ok, it will add another minute or two to cooking…but these are still moist and delicious.
- Spray coconut oil into donut sections of donut maker.
- Add a spoon full of dough into each donut section in the donut maker.
- Close the lid and cook for 4-5 minutes until done.
- Move to cooling rack.
For A Donut Pan:
- Preheat the oven to 350º F.
- Add the donut batter to a piping bag or sandwich baggie with the corner removed.
- Pipe into a greased donut pan.
- Bake for 15-20 minutes (depending on the size of the donut pan.)
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- Be sure to use certified gluten free oats.
- To make this recipe nut-free, omit the almond flour and substitute an additional 1/4 cup gluten free flour blend.
- These donuts will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old May 2017 post with more recipe details.
Just got my Babycakes maker and tried these donuts. Only a couple of changes. Left out the almond flour and used unsweetened shredded coconut. These are the best donuts ever. My hubby ate 4 the first batch. 2 yesterday and 2 today. This is a real keeper as we do light breakfast most days. Thank you, thank you so much. GREAT!!
Hi Carol, I will have to try that next. I love shredded coconut. Thank you so much for writing so others can try it!
I dont have any oats, are there any substitutes?
Hi Sabrina, in this particular recipe, I don’t have a good substitute. You may like these healthy breakfast bars instead: https://www.fearlessdining.com/gluten-free-oatmeal-breakfast-bars/
I love this recipe since it requires clean ingredients and no added sugar. I added a bit of cinnamon in mine. The texture is great as well!
I am so glad you loved the recipe, thank you so much!
I came across this recipe and wanted to try it as ASAP. I did not have Chia seeds, flax, coconut flakes or applesauce. I used a 1/4 cup of Chia, Flax and hemp seed and I used yogurt instead of apple sauce. I omitted the coconut flakes entirely. These came out amazing! My GF daughter and non GF son loved them as an afternoon snack. I cannot wait to try this with all the proper ingredients. Thanks for the great recipe!
Wow, you are speedy :-). I am so glad you enjoyed the recipe. I love how you changed it up.
I have baked these donuts several times, we love them! They hardly ever make it to the next day! So easy to make.
I am so glad everyone loved them, Dee. It is so important to have good tasting no-guilt options :-).
Thank you so much for sharing!
You are very welcome, Dee. I am glad you enjoyed the recipe!
I don’t have the shredded coconut. Is there something else I could do instead?
Hi Stacey, I haven’t tested any substitutions. I would omit it and add a little more flour.
These turned out amazing. Followed the recipe except I substituted 3/4 cup honey for the maple syrup. Intolerance issue.
No raisins but added walnuts.
I am so glad you loved these donuts! Thank you so much for coming back to let me know.
This is my favorite donut recipe. Have been looking everywhere for a decent breakfast donut. Thank you! I have this weekly with tea for breakfast. The donut maker is awesome!!
You made my day. I am so glad you like them!
I see where these can be baked for 25-30min, but I don’t see an oven temp to use?? Thanks!
Hi Jennifer. Thank you for catching that. I added 350 degrees F.
I made this for my family and it was an instant hit even for my picky teen who is not fond of coconut! I did leave out the raisins though. I don’t have a donut maker but baked the batter in the Babycakes cake pop maker for about 4 minutes and it worked out fine. Thanks for sharing this recipe…it’s a keeper!
Thank you so much Mary Ann, I am so glad your kids loved these…even your picky eater :-).
Hi!. Wondering if there is a sub for flaxseed? I told my boys I’d make doughnuts for breakfast and these looks awesome!
Hi Kara, I would think you could use more almond flour to substitute for the flaxseed. Let me know how they turn out 🙂
These look amazing! Unfortunately I can’t get my kids to eat raisins mixed into other foods… any thoughts on a substitute? I know raisins help to sweeten it.
Hi Lana, feel free to substitute dried apricots or any other dried fruit. Have a great morning :-).
Is there a sub for the eggs?
Hi Chantel,
I haven’t tried any substitution. If you do, please stop back and let us know what you tried. Your experience could help other readers 🙂
Can you use chickpea liquid from a can and beat them for a few minutes?
Hi Connie, I have never used chickpea liquid so I am not sure how to advise you other than to request you send an update if you try it. I am sure other readers probably wonder this as well. Thank you!
I baked my donuts in a half-dozen pan this morning and they came out great! (325 for maybe 20 min?). I had some extra batter so I tossed it in the waffle iron just to compare. It turned out great either way, but the waffles will give you the crisp outside with the soft inside, while the donuts were moist and soft. So it’s personal preference. Either way, a great recipe and everyone loved.
(I did make two substitutions: I was out of applesauce, so I used one of my kids’ blueberry/pair/purple carrot pouches and I used dried blueberries instead of raisins)
Thank you so much for writing about your experience making these in a donut pan. This will help a lot of my readers 🙂
Thanks so much! I was reading comments to find out time and temp in the oven. Your substitutions sound amazing!
Lots of subs for picky kids/lack of ingredients- I made these with cashew meal (ground up cashews in food processor) because I didn’t have almond flour. I put the oats in the food processor so they couldnt be detected by the picky kids. I also used 1/2 butter, 1/4 applesauce, 1/4 coconut oil, to sub the coconut oil so the coconut flavor wouldn’t be so strong. Also, I used 1/2 honey, and 1/2 syrup bc we were running low. We also, left out the raisins so the kids would be more likely to eat the donuts and not pick them out. We baked in the oven with the donut pan at 350 for 12 minutes and they were perfect. So good and moist and i think with a little glaze they will be devoured by the little monsters. I will likely be cleaning up still by the time they are gone 🙂
These are sooo good! We made them in a finite pan (350 x 15-17 min), added a little cinnamon and vanilla and made a tofutti cream cheese icing (tofutti, maple syrup, and vanilla) because we are dairy free. My 5 year old loved them! Thank you!
Wow, thank you so much for letting us know your experience using a donut pan. They sound absolutely delicious with the tofutti 🙂
Thanks for the yummy recipe! I don’t use non-stick cookware. I hope someone tries a donut pan and shares!
If I hear back I will let you know Jodi 🙂
I’m wondering if anyone has had luck with this recipe in a “donut pan”? I’m curious what the baking temp/time might be (since I don’t have an electric donut maker)
Hi Heather, I know several people were going to try this, but I haven’t heard any feedback. If you try it, I would spray the pan with coconut oil so the edges crisp a bit. Please let me know how they turn out.
I used a donut pan this weekend. I made a dozen donuts with this recipe however I could have easily been a little more frugal with the batter and made 18. 350 degrees for 17 minutes. Turned out perfectly.
I am so glad you liked this recipe. Thank you so much for coming back to let me know 🙂
Would you recommend a substitute for the almond flour? TIA:-)
Hi Tiffany, almond flour behaves very differently from flour. I would recommend you sub 1/4 of additional flour blend to make up for the 1/2 cup almond meal. Please let me know how that turns out. Thank you so much for writing.
These are incredible. I do not have a donut maker or pan so I decided to make them in my Belgium waffle iron. I made 1/2 of recipe exactly as above and the other 1/2 I added cinnamon. I like them either way. Keeping this recipe. Thank you.
Hi Renee,
I am so glad you liked this recipe. Your note made my day and I appreciate your taking the time to stop by and leave a comment 🙂
Can these be frozen
That is a great question. Donuts don’t last long enough in our house, but given the ingredients, I would say yes….you may want to put it in a toaster oven for a few minutes so it gets the crispy outside again after you defrost it.
And if we don’t have the donut maker, what do you think of muffins pan?
Hi Kathy, I haven’t thought to try a muffin pan. Please let me know if you give it a try and how they turn out.