Whole Wheat Maple Bacon Doughnuts

I just can’t help myself today. I am SO excited to share this recipe with you AND  I just can’t get Brittany Spears “Ooops I did it again” out of my head.  “I’m not that innocent….” and these deceiving treats prove it!

Sometimes you just need to kick off your shoes, wiggle your toes in the sand for a minute and enjoy life a little bit more.  These are my gift to you today!

I know we are all about whole grain, no-white sugar, better for you eating on this blog…but what if I also told you that you could have ALL of that and eat a doughnut too!

No, I wouldn’t lie about these sorts of things. I take my diet very seriously!  And yes, I actually made and ate these this weekend and you can to! And you can enjoy it!

These doughnuts are whole wheat and baked but then I made them a little bit naughty by filling them with the flavors of maple syrup and bacon. As much as I have taken away from my diet I truly believe that we also need to enjoy life a little now and then.  And the worst part about these babies is the bacon, if that is even that bad!

AND that ‘icing’ on top is as delicious as one could be but is a secret agent of goodness itself!  Don’t tell anyone, but it is primarily made from Greek yogurt!  I’ve been putting my favorite, Chobani, into everything lately so why not make these tasty bites even better for you and tastier?!

Enough talking…get baking!

Whole Wheat Maple Bacon Baked Doughnuts
4 strips of cooked bacon
2 eggs
2 tsp vanilla
1 c milk
1 tbsp olive oil
2 tbsp maple syrup
2 c whole wheat white flour
1 tsp baking powder
1 tsp baking soda

Maple Yogurt ‘Icing’
1/4 c reduced fat cream cheese
1/4 c Chobani plain Greek Yogurt
1 tsp vanilla extract
1 tbsp maple syrup
1/2 strip of bacon per doughnut (topping)

Preheat your oven to 325 and spray a doughnut baking pan with non-stick cooking spray.  In a small bowl, combine the eggs, vanilla, milk, olive oil, and maple syrup.  In a large bowl, combine the flour, baking powder and baking soda.  Make a well in the flour mixture and add the wet.  Slowly incorporate the two (do not over mix).  Add the bacon (crumbled) and fold it into the batter.

Transfer the batter into a piping bag, pancake batter dispenser or zip-lock bag with the tip cut off (use a good size tip or hole so that the bacon can get out with the batter).  Pipe the batter into the doughnut pan filling each well about 3/4 full.  Bake at 325 for 15 minutes.  Cool for 2 minutes then remove from the pan and cool completely.

While the doughnuts are baking, whip together the cream cheese and greek yogurt until light and fluffy (about 2-3 minutes).  Add the vanilla extract and maple syrup and mix until combined.  Taste and add more syrup if necessary but no more than 1-2 tbsp.  Spoon the batter onto cooled doughnuts and top with crumbled bacon.