Baked Whole Wheat Mini Donut Muffins


  • 1/4 cup butter
  • 1/4 cup extra virgin coconut oil
  • 1/2 cup raw turbinado sugar
  • 1/3 cup coconut sugar
  • 2 large eggs
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups white whole wheat flour
  • 1 cup milk
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 tablespoon cinnamon


  1. Preheat the oven to 425. Lightly grease your mini muffin pans. This recipe will make 36 mini muffins.
  2. Using a mixer, cream the butter, coconut oil, sugar and coconut sugar.
  3. Add the eggs one at a time beating after each addition.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.
  5. Alternate adding the flour and milk while the mixer is on low. Scrape the sides and beat just until combined.
  6. Fill the muffin cups half full. These will rise fairly high.
  7. Bake for 8 to 10 minutes or until done.
  8. Remove from pans and cool on a cooling rack.
  9. Meanwhile, melt the butter and add to a small bowl. In a separate bowl, mix together the sugar and cinnamon.
  10. Once the muffins are cool enough to handle, dip the tops in the butter then dip them in the cinnamon sugar.