Position a rack in the center of the oven. Preheat oven to 350F degrees.
Generously coat a donut pan with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt and set aside.
In another large bowl, use an electric mixer to beat together the sweetener, unsweetened applesauce, buttermilk, egg, oil and vanilla until frothy.
Create a well in the center of the dry flour mixture and pour in the wet mixture. Using a wooden spoon, mix until just combined. Do not overmix. (If you overmix your batter, you may end up with donuts that have a more dense, chewy texture.)
Using a pastry bag, or large plastic bag, is the easiest way to pipe the mixture into the greased donut pan. If using a large plastic bag, first fill the bag with the donut batter, squeeze bag to eliminate any excess air and snip off one corner with sharp scissors. Use this corner to add the batter to the pan. Alternatively, you can spoon the batter into the molds, but the finished donuts may not appear as even.
Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges.
Remove from the oven and cool in the pan on a wire rack for 5 minutes.
Run a knife around the inside of the molds to release the donuts. Invert the donuts on the rack and cool completely, or enjoy warm.
Store any leftovers in an airtight container or tightly wrapped with plastic wrap.
Recipe Notes
Reading through the ingredients, you'll notice that this recipe calls for whole wheat pastry flour and you might be wondering how whole wheat flour differs from whole wheat pastry flour.The difference is in the wheat. Whole wheat pastry flour is milled from white soft wheat, where regular whole wheat flour is milled from red hard wheat. The wheat pastry flour is also lower in protein but the great thing about it is that it keeps all the nutrients from the bran and germ, resulting in wonderfully tender whole grain baked goods. 1Can I substitute whole wheat flour for whole wheat pastry flour?
It is not recommend to substitute regular whole wheat flour for whole wheat pastry flour because the whole wheat flour is much more dense.Is there a good substitute for whole wheat pastry flour?
If you don't have whole wheat pastry flour, the best substitution will be a flour mixture mix of half all-purpose flour and half whole wheat flour. This recipe calls for 1 cup, plus 2 tablespoons, whole-wheat pastry flour which you could replace with ½ cup, plus 1 tablespoon of all-purpose flour and ½ cup, plus 1 tablespoon of regular whole wheat flour. When making this substitution, be sure to sift or whisk these two flours together first, before adding in other ingredients.These donuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar, or decorated with your favorite icing and chopped nuts and/or candy sprinkles.Serving size: 1 baked whole wheat donutClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.When made with regular granulated sugar instead of zero calorie sweetener, each donuts has:7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Healthy Baked Whole Wheat Donuts Recipe
Amount Per Serving (1 donut)
Calories 118Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 36g12%
Fiber 3g12%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.