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Whole wheat donuts are a delicious summer breakfast or snack option. Made with whole wheat flour, sweet peaches and greek yogurt, these baked peach donuts are topped with an irresistible peach crumb topping. You’ll want to make this healthy donut recipe all summer!

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Whether you’re a donut lover or they aren’t your favorite, I bet I can change your mind with these peach donuts.

Just because they’re whole wheat donuts doesn’t mean they are free of flavor. I personally tested this peach donut recipe nearly a dozen times to make sure I had it right!

Instead of the vanilla icing like in these baked blueberry donuts, I opted for a peach crumb topping, which makes these more like peach cobbler donuts.

And my three little test tasters really loved it. We used fresh peaches from peach picking (we had to deliberately split them between peach donuts and peach steel cut baked oatmeal), and the creamy greek yogurt really helps make these greek yogurt donuts extra special.

You’ve just got to give them a try! These backed peach donuts are the perfect complement to your morning coffee – that’s my favorite way to enjoy them!

Or, for a bigger breakfast, I’ll pair it with a smoothie with greek yogurt or a turkey sausage casserole for brunch.

Why We Love Whole Wheat Donuts

• Kid Friendly – These healthy baked donuts with whole wheat flour boast extra fiber, though they still retain the fluffy inside. They are kid-friendly, so get your kid their kid’s baking set and let them help! I like exposing the kids to fruit and making it seem like a fun experience – there are our go-to healthy treats for the weekend.
• Great use of summer peaches – While there’s nothing like eating a juicy summer peach, these peach donuts are my favorite way to bake with peaches.
• Higher in protein and fiber– Our greek yogurt donuts offer extra protein and each donut boasts 8-9 grams of protein! The greek yogurt also adds a great moistness and softness to the interior of the donuts. Whole wheat flour also offers more fiber than all purpose flour, which I appreciate when feeding kids.
• Delicious crumble – This may be my favorite quality of all. The peach crumble on top is good enough to eat on its own or add it to yogurt parfaits.

Ingredients

Here’s what you need to make these healthy whole wheat donuts.

• doughnut pan – You definitely need a donut pan for these peach doughnuts – this is my favorite non-stick one, but I also love this silicone donut pan for kids.
• Whole wheat flour – You could use all-purpose flour, but I prefer the whole wheat flour for extra fiber, especially for kiddos.
• Brown sugar – Coconut sugar is a good alternative.
• Egg – The egg is a binder to help everything stay together.
• Vanilla extract – Adds a little flavor!
• Milk – You can use any choice of milk here. Dairy or soy milk will add more protein.
• Greek yogurt – The greek yogurt adds protein and creaminess. I prefer full fat greek yogurt since that’s what our family uses, but low fat works fine too.
• Diced peaches – Take those fresh summer peaches and dice them up! See the note below about using canned peaches.
• baking powder
• baking soda
• salt

For the healthy peach crumb topping (the best part), you’ll need:

• whole wheat flour (or all purpose)
• brown sugar
• white sugar
• salt
• cinnamon
• butter or coconut oil

This easy peach crumb topping and is really what sets these baked peach donuts apart from any other peach donut recipe!

You have a warm, delicate whole wheat donut topped with a crispy, sweet topping.

How To Make Peach Donuts

You may know I thrive on quick recipes. In fact, most of the recipes on this blog can be made in under 30 minutes because that’s how we roll.

We prioritize good food, but I also understand that there are other pleasurable parts of life to make time for. 

So, you can expect these whole wheat donuts to be ready in under 30 minutes, even with the crisp topping.

To make your donuts, combine your wet ingredients and dry ingredients in separate small bowls and then mix them.

Then, pour the batter into your donut pan and top with the peach crumb topping.

Then, bake for 12-14 minutes at 350 degrees until the donuts reach your desired consistency!

I like to let them cool on a wire rack or cooling rack as they continue to set.

Notes and Tips

• To make the donuts vegan, substitute almond milk and a plant-based yogurt, like coconut, soy or cashew milk. I did not test this with a flax egg, but I think it should work. To make gluten free donuts, you can substitute a gluten free flour, but note that I did not test this.
• Having the butter at room temperature will save you some time when making the crumb topping because it will be easier to spread.
• Save extra diced peaches for the healthy peach crisp topping! Make sure to spread it out evenly and push down so it gets extra crispy in the oven. 
• When pouring batter into the donut pan, aim to fill it about 3/4 full. You’ll still need room for the crumble topping and you want to keep the hole in the middle!
• Though these are high protein donuts, I would still recommend pairing them with another source of protein (eggs, more yogurt, smoothie, etc) to get to about 25 grams of protein for a meal.
• You can use canned peaches for this peach donut recipe, so you can make them year-round. If the canned peaches are in a sugar or syrup, I would recommend draining and rinsing them before use.

Servings 6 -8 donuts

Whole Wheat Peach Donuts

Sarah Schlichter, MPH, RDN

Whole wheat donuts are a delicious summer breakfast or snack option. Made with whole wheat flour, sweet peaches and greek yogurt, these baked peach donuts are topped with an irresistible peach crumb topping. You'll want to make this healthy donut recipe all summer!

5 from 2 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Ingredients  

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Donuts

• 1 cup of white whole wheat flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1/2 tsp salt
• 1/3 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 Tbsp butter, melted
• 1/4 cup vanilla almond milk
• ½ cup greek yogurt
• 1-2 peaches, diced

Peach Crumb Topping

• ¼ cup WW flour or AP flour
• 2 Tbsp brown sugar
• 1 Tbsp coconut sugar
• Pinch of salt
• ¼ tsp cinnamon
• 2 Tbsp butter cold and cubed

Instructions 

1. Preheat oven to 350°F. Spray your donut pan with non stick spray.
2. In a large bowl, combine flour, baking powder, baking soda, salt and brown sugar.
3. In a medium bowl, mix egg, vanilla, butter, almond milk and greek yogurt. Gently fold in some of the diced peaches (I like to save some for the crumble topping as well).
4. Mix your wet and dry ingredients.
5. Pour batter into donut pan, filling about ¾ cup full. You can also top with peach slices.
6. Add the crumble topping on top, spreading it out evenly and pushing down.
7. Bake for 12-14 minutes or until toothpick comes out clean.
   

Notes

Make sure to press the batter down before baking, and add extra diced peaches if you like.

Equipment

Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count

Organic Coconut Palm Sugar, Gluten-Free, Non-GMO Sweetener Substitute (1.5 lbs.)

SPLENDA Naturals Stevia Sweetener for Baking: No Calorie, All Natural Sugar Substitute w/ No Bitter Aftertaste. 7.8 oz. Granulated Resealable Bag

Nutrition

Serving: 1Calories: 326kcalCarbohydrates: 57gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 47mgSodium: 425mgFiber: 4gSugar: 22g

Did you make this recipe?Let us know how it was!