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jam donut cakes

Sarah's jam donut cakes

Total Time
30 min
15 min
15 min
Recipe by our WW Ambassador Sarah. Follow her on Instagram @sarahs_recipes. This healthier version of a classic means you can still enjoy the foods you love and stay on track.



1 medium, mashed


1 medium

Vanilla bean extract, alcohol free

½ tsp

White self-raising flour

cup(s), (50g)

Berry jam

2 tsp

Reduced fat oil spread

2 tsp

Caster sugar

2 tsp

Ground cinnamon

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C. Lightly spray 4 holes in a 12- hole (80ml) capacity muffin tin.
  2. Place banana, egg, vanilla and flour in a small bowl and stir until well combined. Spoon one heaped tablespoon of mixture into each of the 4 prepared muffin holes, spoon 1/2 teaspoon jam into the middle, then spoon over the remaining mixture to completely cover jam.
  3. Bake for 12-15 minutes, or until cakes spring back when lightly touched with fingertips. Stand in tin for 5 minutes before transferring to a wire rack to cool.
  4. Place spread in a microwave-safe bowl and microwave on High (100%) for 20 seconds or until melted. Combine sugar and cinnamon on a small plate. Using a pastry brush, brush the cakes with the melted spread, then roll in cinnamon sugar to coat.


TIP: Donut cakes can be completed up to the end of step 3 and frozen for up to 3 months. Once defrosted continue with step 4.