Quick & Healthy Recipe: Whole-Wheat Doughnuts

Foodies rejoiced this week as the official recipe for the legendary Cronut was finally released. Healthy eaters were horrified.

While the concoction has been known to attract insanely long lines at its birthplace, Dominique Ansel Bakery in New York, the croissant and doughnut hybrid’s recipe, featuring 18 tablespoons of butter, probably isn’t winning over any health nuts.

But fear not! We’ve hunted down a tasty alternative, minus almost all of the Cronut’s estimated 1,330 calories and 46 grams of sugar per serving and plus one doughnut pan. Once you’ve mastered the basic recipe (via, you can spice it up with a variety of toppings.


Nonstick cooking spray

1 cup whole-wheat flour

1 cup all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup low-fat buttermilk (1%)

2 large eggs

1/4 cup honey

2 tablespoons melted butter

1 tablespoon vanilla extract


Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

Spoon batter into doughnut pans, filling two-thirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings if desired. Makes 14 servings. 140 calories, 13 grams of sugar.