Fresh-Milled Baked Donuts (Naturally Sweetened + So Easy!)

There’s just something special about trying a new recipe and having it turn out better than expected. These baked donuts were one of those sweet little surprises — made with freshly milled hard white wheat, naturally sweetened, and simple enough to throw together on a slow morning.

I’ve been playing around more with fresh-milled grains lately, and I’m honestly loving how much depth and flavor they bring to even the simplest recipes. These donuts have a soft, slightly springy texture, a warm hint of cinnamon, and they hold their shape beautifully — no processed sugar, no fancy ingredients… just real food from the pantry.

Why You’ll Love These Donuts

    •    They’re baked, not fried

    •    Sweetened naturally with coconut sugar, maple sugar, and maple syrup

    •    Made with freshly milled wheat flour

    •    Simple enough for everyday baking

    •    Kid-friendly and freezer-friendly!

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Ingredients

Donut batter:

    •    3 cups fresh-milled flour from hard white wheat berries (measured after milling)

    •    4 tsp baking powder

    •    1 tsp cinnamon

    •    Pinch of sea salt

    •    4 eggs

    •    1/2 cup + 2 tbsp coconut sugar

    •    1 tbsp maple sugar

    •    1 tbsp maple syrup

    •    1/2 cup melted coconut oil

    •    2 tsp vanilla

    •    About 1 cup almond milk (added slowly — batter should be thick and sticky, but scoopable)

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Chocolate Glaze (Optional but delicious)

    •    1/4 cup unsweetened chocolate chips

    •    5–6 tbsp coconut cream

    •    1 tbsp coconut oil

    •    2 tbsp coconut sugar

    •    1 tbsp maple syrup

    •    Splash of vanilla

Add everything to a saucepan over low to medium heat and stir gently until smooth and melty.

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Cinnamon Sugar Coating (Also a favorite!)

    •    Coconut oil for brushing

    •    Coconut sugar + cinnamon for coating

Brush cooled donuts with melted coconut oil, then toss one at a time in a zip-top bag with your coconut sugar + cinnamon mix until fully coated.

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Instructions

    1.    Preheat oven to 350°F.

    2.    In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.

    3.    In a separate bowl, mix the eggs, coconut sugar, maple sugar, maple syrup, melted coconut oil, and vanilla.

    4.    Combine wet and dry ingredients, then slowly add almond milk until the batter is thick, sticky, and scoopable.

    5.    Scoop into greased silicone donut molds (I use Walfos and love them!).

    6.    Bake for about 12 minutes, or until donuts spring back slightly when touched.

    7.    Let cool for 2–3 minutes, then carefully pop them out of the molds.

    8.    Dip in glaze or toss in cinnamon sugar once cooled.

    9.    Store leftovers in the fridge and warm before serving!

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A Little Encouragement

This was my first time trying a donut recipe with fresh-milled flour and no refined sugar — and to be honest, I wasn’t expecting it to turn out perfectly on the first try. But it did. And it reminded me that sometimes things just work, even when you’re not sure they will.

Whether you’re milling your own grains or just trying to clean up your baking ingredients, I hope this recipe encourages you to slow down, use what you have, and enjoy the process.

If you try these, I’d love to hear how they turn out for you!

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