This baked donut recipe is the perfect way to use up ripe pears. The warming spices combine with subtle pear flavours all topped with a sweet almond glaze. These are super simple to make, under 250 Kcal each and so light and fluffy you’ll struggle to stop at one!

Reasons why you need to make this recipe!

They are a healthier way to eat donuts as they aren’t fried
A great way to use up ripe fruit
Super easy to make and come together in 30 minutes
The sweet almond glaze is delicious and using almond butter cuts down the quantity of sugar needed to get that glaze consistency

Do I need a donut mould to make these?

Theoretically no, you could use a standard muffin tin to make these, but of course if you opt for this you won’t get the donut shape.

Just evenly fill a greased muffin tin so you get 8 portions and then spread the glaze on the top of each muffin once cool.

Recipe Notes and Adaptions

Allow your donuts to cool: the most important advice I can give you here is to wait for your donuts to completely cool once they are out of the oven, before you remove them from their moulds / tins. This way you can guarantee they will come out in their donut shape and now with chunks missing out the sides.

Key to this is also lightly greasing the donut moulds with melted coconut oil or vegan butter. I’ve found silicon moulds to work best, put regular tins will also work, they will just need a little more greasing.

Ripe fruit: the riper the pears, the sweeter your donuts will be. This recipe is a brilliant way to use up ripe fruit.

Fats: you can swap the melted coconut oil for margarine or melted vegan butter as well.

Looking for other baking inspiration

If you are looking for more healthy bakes why not give these a go:

Pear Baked Donuts

Course: Cake, DonutsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

229

kcal

This baked donut recipe is the perfect way to use up ripe pears. Super simple to make and utterly delicious, this healthy cake recipe is one to try!

Ingredients (makes 9 pancakes)

DONUT DRY INGREDIENTS
180g Self raising flour
100g Light muscovado sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/4 tsp Ginger
1/2 tsp Sea salt
1 tsp Baking powder
DONUT WET INGREDIENTS
1 Ripe pear, cored and finely chopped
3 tbsp Coconut oil, melted
1 tbsp Chia seeds
3 tbsp Room temp water
160ml Dairy free milk
GLAZE
50g Erythritol or icing sugar
2 tbsp Smooth almond butter
2 tbsp Dairy free milk
Cacao nibs (optional)

Directions

Preheat an oven to 180^oc.
In a small bowl combine the chia seeds with the room temperature water and leave to sit for 5 minutes so it thickens and becomes almost gelatinous.
Place all of the dry ingredients in a bowl and combine.
Add in the wet ingredients and fold them in until combined.
Grease 2 donut moulds (you will need a total of 8 holes) with a little additional melted coconut oil. (I have found silicon moulds to work the best).
Carefully spoon in the doughnut mixture until 8 holes are evenly filled.
Bake in a preheated oven for 20 minutes at 180^oc or until they are golden and the donuts are starting to pull away from the edges.
Allow the donuts to cool completely in their moulds (if you remove them before they are totally cool they are unlikely to come out complete).
Whilst the donuts are cooling, make the glaze by mixing all of the ingredients (except the cacao nibs) together in a small bowl.
Spread the glaze onto the cooled donuts and stud with the optional cacao nibs.
Eat immediately or store in an airtight container at room temperature for up to 3 days.

Notes

PER SERVING KCAL: 229 C: 31.5g F: 9.4g P: 4.2g

I can’t wait to hear what you think of this recipe so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #fortheutterloveoffood. I’m also on Facebook – please say hello!