Doughnut muffins

They were a really easy (and VERY popular!) school holiday treat to bake with the kids, and I have done my best to make it a little healthier than the original, which you can find here.

See below the recipe for a gluten free Coeliac friendly version and an option with a healthy boost.

  • 200g wholemeal spelt flour
  • 50g coconut sugar
  • 1/2 tsp Himalayan salt
  • 1 tsp mixed spice
  • 1 tsp No Egg powder (OR 3 tbsp aquafaba OR 1 whole egg)
  • 1.5 tsp GF baking powder
  • 65g rice bran/tasteless coconut oil, melted
  • 240g milk of choice
  • Melted Nuttelex/Vegan butter to top
  • extra coconut sugar and spice to top (mix in a 10:1 ratio)

In a large bowl place the flour, sugar, salt, spice, egg replacer and baking powder. Use a whisk to combine the dry mix. (Speed 4, 8 seconds)

In a separate smaller bowl whisk together the oil and milk. Add in aquafaba or whole egg at this point if using. (If using a thermal cooker, add the liquids to the dry mix here)

Pour the wet mix into the dry mix and whisk vigorously to combine mix until smooth. (Speed 4, 8 seconds)

Place into lined muffin pans and bake in a preheated 180C oven for about 20 minutes.


As soon as you remove the muffins from the oven, brush them with melted Nuttelex and sprinkle with a mix of sugar and spice.


Makes 12 …. did not last long in my very busy, hungry house!! Now I make double batches and freeze 😉



To make these Coeliac friendly replace the spelt flour with 1 cup of a gluten free flour mix plus 1/3 cup almond/seed meal.

For a healthier, more filling version, I replace 100g of the spelt flour with 60g of milled rolled oats and 40g of nut/seed meal. I also replace the oil with a very well mashed overripe banana, an knock back the sugar to 20g.

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