Low Sugar Chocolate Glazed Doughnuts
As a parent, navigating sugar can feel like a minefield. You want to create healthy habits, but you also don’t want to be the one constantly saying no. You want your kids to understand food, enjoy it, and feel included—but you also want to protect their wellbeing.
Our founder Rhian Stephenson gets it. These chocolate-glazed mini donuts were a hit with her daughters—and not just because they’re delicious. They’re also an opportunity. An invitation to cook together, spark curiosity, and open up the conversation about what goes into our food and why it matters.
Why this recipe works
- It’s naturally sweetened with maple syrup
- It skips the ultra-processed ingredients
- It’s made with nutrient-dense flours
- It still delivers that soft, satisfying bite
A few notes from the kitchen
- Expect a cakier consistency—this isn’t your light-and-airy donut
- Buckwheat and coconut flour are absorbent, so adjust milk if you sub in others
- A silicone mini donut tray is essential (Amazon has plenty)
- Rhian’s already dreaming up a tahini-maple glaze for next time
Ingredients:
(Makes 6–8 mini donuts)
- 1 cup flour of your choice; I used ¾ cup buckwheat, and 1/4 cup oat flour as my house is gluten free, but these will be great with regular flour, white spelt or a gluten free baking mix depending on your preferences.
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tbsp vanilla extract
- 1 large egg at room temperature
- 1/3 cup coconut sugar, or regular cane sugar if it's what you have
- ¼ cup + 2 tbsp milk of choice
- ¼ cup natural, live yogurt
- 2 tbsp coconut oil, melted
- ¾ cup fresh raspberries (optional)
For the topping:
80% dark chocolate bar of choice, I used a 60g Hu bar and had leftovers (perfect to coat strawberries!)
Method:
1. Preheat the oven to 180F and prep a silicone donut mould by oiling it slightly so the donuts don't stick.
2. Mix all of the dry ingredients except the sugar together in a bowl until combined. In a separate bowl, whisk the egg and sugar together until combined. Add, vanilla, yogurt and milk and mix again.
3. Combine dry and wet together, adding in the melted coconut oil as well. If you're adding raspberries, sprinkle them in the batter and mix gently.
Spoon the mixture into the donut moulds and transfer to the oven. Cook for about 8-10 minutes. They will start to look golden on the sides and spring back if you gently push on the top.
4. Remove from oven and allow to cool. When you're ready to do the topping, melt your chocolate of choice over a double boiler or in the microwave. Dip the donuts in and transfer to a plate to set. If you want to make the chocolate topping softer when set and more like a glaze, simply add 1-2 tbsp of coconut oil + 1 tsp of maple syrup. These have a lovely cakey texture, and will keep for a few days in the fridge.
