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Whole wheat chocolate baked donuts have double the chocolate and none of the guilt! They come together quickly and make for a super fun, healthy breakfast! Serve with an easy vanilla glaze, Nutella or peanut butter frosting.
I know we’re all always looking forward to Friday, but I’m especially excited for tomorrow.
I’m ahead, along with the kids and my husband, to my parent’s house for a special birthday dinner. Her name is Janeal and while it’s a little difficult to describe her exact relationship to me (one of those slightly twisted, extended family connections), let’s just say she’s pretty much a great aunt.
She’s been a part of my life since I was little. She lived here in the city where I grew up, and none of my grandparents did, so she and her husband were kind-of surrogate grandparents as well.
(She knitted me the sweetest gifts when each of my children were born and came to my baby shower, too. 💕)
And tomorrow she turns 100. That’s right. 100 years old. 🎉🎉🎉
Let me tell you, too, that she is still completely with it and living a full life. She’s just as smart and sharp as she ever was. So I’m really looking forward to celebrating her and spending the evening with her.
But I know you want to hear more about these yummy donuts so on we go…
Today’s recipe is a breakfast favorite in our house. One that would also be divine for a Valentine’s Day treat!
These whole wheat chocolate baked donuts are super chocolatey and full of richness, but also tender and fluffy.
All the donut love here. 🍩❤️🍩❤️🍩❤️
Plus, chocolate for breakfast. #winningatlife
I first made these healthier baked chocolate donuts a couple of years ago as a special morning treat for the kiddos.
The catch was they had to wait a few extra minutes for breakfast to be ready. Like, about 15 whole minutes.
They were maybe just barely 5 and 3 years old at the time, so patience wasn’t an easy ask.
(Who am I kidding? I’m in my 30s and patience isn’t an easy ask for me either!)
But knowing that some warm chocolate baked donuts would soon be on their plates was acceptable to them.
(Also, I poured their milk and gave them some fruit once the donuts were in the oven. And I turned the oven light on so they could come check on them. Every 2 minutes. 😂)
And wow, totally worth the wait! They each gobbled up three donuts. Even I had two!
Notes on whole wheat chocolate baked donuts:
- I use white whole wheat flour but you can substitute whole wheat flour or all-purpose flour if you prefer.
- I’ve used skim and soy milk for these donuts and both work great. Unsweetened almond milk should work as well. And no butter is needed so these can easily be dairy free.
- We love these with an easy vanilla glaze – dunk the baked donuts in the glaze or drizzle it over top. Keep any extra in a bowl on the side for dipping. (I included the recipe for it in the recipe card below.)
- You could also serve these with a smear of Nutella or a chocolate or peanut butter frosting if desired.
- You can store extras (that aren’t frosted or glazed) in the freezer for up to 3 months.
By the way, I use and adore these donut pans. They’re not very expensive and worth every penny because you’ll be so happy making donuts at home!
Make your morning special, whether it’s Valentine’s Day or not, and start it off with some healthy baked chocolate donuts. 🍩🍩🍩
You’ll definitely be ready to tackle the day. 😊
Looking for some other donut recipes? Check these out:
- Whole wheat cinnamon sugar baked donuts (Family Food on the Table)
- Baked apple cinnamon donut holes (Family Food on the Table)
- Whole wheat baked banana donuts with peanut butter glaze (The Baker Mama)
- Chocolate chip pumpkin donuts (Inside BruCrew Life)
- Baked Nutella donuts (Wonky Wonderful)
- 1 cup white whole wheat flour (see notes)
- 1/4 cup cocoa powder
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup milk of choice
- 1 teaspoon vanilla
- 1/4 cup mini chocolate chips
Optional vanilla glaze:
- 3/4 cup powdered sugar
- 1- 1 1/2 tablespoons milk of choice
- 1/2 teaspoon vanilla
- Preheat the oven to 350. Spray 2 6-count donut pans with nonstick cooking spray.
- In a medium bowl, combine the flour, cocoa powder, baking powder and salt.
- In a small bowl, whisk together the sugar and egg until light and fluffy. Add milk and vanilla and whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir to combine, but don’t overmix. Fold in the mini chocolate chips.
- You can spoon the mixture into the prepared donut pans, but I prefer to add the batter to a plastic bag, snip a corner and pipe it in. Each donut mold should be mostly full.
- Bake donuts at 350 for 8-10 minutes, until done.
- Remove donuts from oven and turn out onto a kitchen towel or paper towels to prevent them from getting soggy in the pan. Let cool for a minute or two, turning the donuts over once.
- Mix together glaze. Dunk each donut in glaze or drizzle with glaze, if desired.
- Serve warm and enjoy!
I use white whole wheat flour but you can sub regular whole wheat flour or all-purpose flour if you prefer.
You can top these donuts with the vanilla glaze described above, a smear of Nutella, or with a peanut butter or chocolate frosting.
Extra donuts can be frozen (without any glaze or frosting) then briefly reheated in the oven or microwave.
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Serving Size:1 donut
Amount Per Serving: Calories: 134 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 17mg Sodium: 111mg Carbohydrates: 27g Fiber: 2g Sugar: 17g Protein: 3g