These chocolate glazed donut bites are a healthy, baked donut recipe. No donut pan required.

I’m pretty sure I’m the only person left in this world without a donut pan. Admittedly, I don’t get out much. Or, at least “out” to places that would have donut pans, but the only place I’ve seen one in the last year was Sur la Table in the Ferry Building in San Francisco, 2,500+ miles from home. Shoving it in my carry-on did cross my mind for about 5 seconds but so did buying a Le Creuset dutch oven that was 35% off so that’s not saying much.

Needless to say, I am still donut pan-less.

However, I finally got sick of not having donuts.

So, I made it work.

Chocolate glazed donut bites

Donut bites…AKA: mini muffins with chocolate glaze and sprinkles on top.

Glazed chocolate donut bites

Clearly, this is exactly what I needed to make after 4 days away from home last week, not working out for 5 days and a drawer full of fresh CSA produce.

It’s fine though, I found out a Crossfit opened 2 miles down the road this weekend and these are {healthy} muffins donuts. Chocolate protein glaze and all.

Chocolate glazed mini donuts

Not quite Dunkin’, but they’ll do. The hole in the middle is overrated anyway.

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Chocolate Glazed Donut Bites

Servings: 12 servings
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Chocolate glazed donut bites
These chocolate glazed donut bites are a healthy, baked donut recipe. No donut pan required.


For the Donuts

  • 1/4 cup all purpose flour
  • 1/2 cup spelt flour
  • 1/4 cup almond meal
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons brown sugar
  • 1 egg
  • 3-4 tablespoons milk
  • 1/4 cup plain greek yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil
  • sprinkles

For the Chocolate Glaze

  • 1/2 scoop, 2 tablespoons chocolate whey protein powder
  • 1 tablespoon dark unsweetened cocoa powder
  • 2 tablespoons plain greek yogurt
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon milk
  • 5 drops liquid stevia


For the Donut Bites

  • Preheat oven to 350 degrees and grease a mini muffin pan.
  • Combine all the dry ingredients in a medium bowl.
  • Whisk together wet ingredients using 3 tablespoons milk in a separate small bowl.
  • Pour wet into dry and combine with a spatula. If too dry, add additional tablespoon of milk. Batter will be thick, like a muffin consistency.
  • Spoon batter into mini muffin pan, filled 3/4 of the way in each.
  • Bake for 7-8 minutes.
  • Remove donut bites from pan and cool on a wire rack.

For the Chocolate Glaze

  • Combine all ingredients in a small bowl and mix together with a spoon until smooth.
  • Once donut bites are completely cooled, dip tops into icing and top with sprinkles.


Serving: 1SERVINGCalories: 79kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 14mgSodium: 108mgPotassium: 35mgFiber: 1gSugar: 4gVitamin A: 27IUVitamin C: 0.002mgCalcium: 38mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. What a great idea! I use my mini muffin pan all the time because it’s just so convenient having muffins in small servings, but I never thought to try doughnuts in them! Thanks!!

  2. I LOVE this recipe…you really can’t go wrong with guilt-free sweets. PS donut pans are overrated ;) and mini muffins are so fun.

  3. Made these today and they were splendid! I have coeliac disease so used 3/4 cup gluten free flour blend instead of 1/4 cup plain flour and 1/2 cup spelt flour, and they came out brilliantly. Unlike some gluten free or healthy baked goods, which only taste nice straight from the oven, these actually got better throughout the day! So. Good.

  4. I don’t have a donut pan either. I got fed up and did the same thing a couple months ago. Yours are way healthier though, I will have to try them next!

  5. Don’t worry, I don’t have a doughnut pan either. Not that I haven’t been wanting one but I live in a tiny little town. I will order one eventually though. These look delicious!