If you love Butterfingers, these donuts are about to become your new obsession. Baked donuts topped with a butterscotch-chocolate glaze and crushed Butterfinger pieces — they taste like your favorite candy bar in donut form and look like something from a specialty shop window. The contrast of the crumbly, crunchy Butterfinger topping against the soft, cakey donut base is everything. They come together quickly and are guaranteed to make any morning feel like a celebration. Candy bar fans, this one’s for you.
- Swap: Use any crunchy peanut butter candy bar as a topping — Reese’s Pieces or chopped Butterscotch chips work as alternatives.
- Make-ahead: Bake donuts a day ahead; glaze and add Butterfinger topping the morning of serving for maximum crunch.
- Storage: Best eaten within 1–2 days as the candy topping softens over time; store in a single layer in an airtight container.
- Variation: Use a peanut butter glaze instead of chocolate for an even more peanut-forward, candy-bar-inspired finish.
- Serving: Serve at a birthday breakfast or dessert table alongside a variety of other donut flavors for a fun spread.
These healthy butterfinger donuts bring the classic flavors of butterfinger into a donut for a wonderful treat.
If you follow weight watchers you can view the points on the app here.
- Preheat oven to 350F, spray a donut pan and set aside.
- Mix your flour, sugar, baking powder and cinnamon together.
- Add in your wet ingredients. Chop up your butterfinger bars, set aside 1/3 of the chocolate and then add the rest to your donut batter and mix well.
- Fill your donut pan and bake in the oven for 10-12 minutes.
- Let donuts cool, then top with a little vanilla icing (I used Betty Crocker) you don’t need a lot, just 1/2 tsp on each donut.
- Sprinkle remaining butterfingers on top of icing.
Light Butterfingers Donuts
4sp or 2pp each
Ingredients
- 1 cup flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 2 Tbsp egg whites
- 1 tsp vanilla
- 1/2 tsp apple cider vinegar
- 2/3 cup almond milk
- 2 mini butterfingers bars
- Vanilla icing
Instructions
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Preheat oven to 350F, spray a donut pan and set aside.
-
Mix your flour, sugar, baking powder and cinnamon together.
-
Add in your wet ingredients. Chop up your butterfinger bars, set aside 1/3 of the chocolate and then add the rest to your donut batter and mix well.
-
Fill your donut pan and bake in the oven for 10-12 minutes.
-
Let donuts cool, then top with a little vanilla icing (I used Betty Crocker) you don’t need a lot, just 1/2 tsp on each donut. Sprinkle remaining butterfingers on top of icing.
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Nutritional info, per donut.. Calories 106.. Fat 1.1g… Saturated fat 0.3g… Carbs 19.2g… Fiber 0.5g… Sugars 11g… Protein 1.8g
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