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This New Year has gotten off to a great start around here, full of new friends, new family, and lots of fun. As always for the past few years, a better diet is always towards the top of my list. While I feel that I have a pretty good handle on that, there's always room for improvement and trying new things, of course!
Once a week we have a 'donut' day here at the house, which I tend to avoid like the plague. Most of the time I'll busy myself with work and enjoy my coffee and whatever healthy breakfast option I have going on at the time. And let's face it, sometimes I'm weak and treat myself to my favorite cake style donut.
So this week on donut day, I decided to make my own baked take on donut holes that we all could enjoy!
I've made my fair share of baked donuts before, and I've also made Skinny Vanilla Cake Pops before. So, I basically crossed the two over together to make some really great baked donut holes. Complete with a dusting of cinnamon and sugar.
To make these even easier, I was pretty inclined to follow the same path that I took with my Skinny Vanilla Cake Pops. Keeping along with my 'New Year, New You' theme, I was sure to use an all natural cake mix. But, since I wanted these donut holes to be dairy-free, I was sure to use Silk products (Silk Dairy-Free Vanilla Yogurt and Silk Unsweetened Vanilla Almond Milk) as swaps for what I'd used before.
When it comes to eating better, I've found it's the easy, simple steps that we take that can have the most effect on us and our eating habits. There's also some health benefits to eating cinnamon!
Silk Dairy-Free Yogurt is great too, and something that I'm more than familiar with. You get 6 grams of so protein per serving of this yogurt. And neither have any artificial colors or flavors, which is definitely something I'm paying more attention to this year.
These donut holes are pretty amazing and definitely sooth my craving for cake style donuts. They're light, fluffy, and full of cinnamon and sugar flavor. Their deep fried counter-part won't be missed at all once you try these, I promise!
Skinny Baked Cinnamon Sugar Donut Holes
I had about half of the cinnamon sugar leftover so I omitted it from the nutritional count below.
Servings: 12 • Size: 3 Donut Holes • Calories: 194.1 • Fat: 1.9 g • Carb: 6.5 g • Fiber: 0.2 g • Protein: 2 g • Sugar: 24.8 g • Sodium: 304.2 mg
1 (21 Oz.) Box Yellow Cake Mix (I used an all natural organic one.)
1 C. Unsweetened Vanilla Almond Milk
6 Oz. Silk Dairy-Free Vanilla Yogurt
2 Egg Whites
1 Tsp. Vanilla Extract
1/2 C. Natural Sweetener
1/2 C. Sugar
1 Tsp. Ground Cinnamon
Beat together the cake mix, 1 C. milk, 5.3 Oz. Silk Dairy-Free Vanilla Yogurt, 2 egg whites and 1 Tsp. vanilla in a large bowl on the bowl of a stand mixer with the whisk attachment.
Lightly coat the inside of your cake pop or donut whole pan.
I find that using two of these pans lessens the time on this! However, you can also use a mini muffin pan if you don't have a cake pop baking pan.
Fill the bottom tray of the cake pop pan about 3/4th of the way full with batter then close and seal it up.
Place the pan into the oven and bake for about 18 minutes.
Remove the pan from the oven and allow to cool for about 5 minutes before opening and removing the donut holes to continue cooling.
Repeat this process with the remaining batter.
Like I said, a second pan makes this a lot faster!
Once the donut holes have cooled enough, toss them around in a ziplock bag along with the 1/2 C. sweetener, 1/2 C. sugar, and 1 Tsp. cinnamon.
Enjoy right away!
These also can be stored on the counter top in a spacious container or paper bag for 2-3 days.