These baked strawberry donuts come together quickly and are loaded with freeze-dried strawberries (or you can sub in some fresh strawberries when in season). We use freeze-dried strawberries as opposed to fresh ones as they are so much sweeter, which means not much else in the way of sweetener is needed. Plus it means the donuts can be enjoyed all year round, rather than only when strawberries are in season. Perfect for an afternoon snack, or in lunchboxes.
Baked Strawberry Donuts
I haven't had a sweet recipe on here in F-O-R-E-V-E-R!!
Don't worry, I plan on redeeming myself with these easy and more-ish baked strawberry donuts with yogurt.
You will need a handful of simple ingredients:
- plain flour: I use a white whole-wheat blend, but you can use plain white flour if prefered;
- coconut sugar: feel free to sub in another granulated sweetener of choice such an granulated stevia or monk fruit sweetener;
- baking powder;
- baking soda;
- ground cinnamon;
- sea salt;
- pure vanilla extract: look for pure vanilla extract, not vanilla essence;
- yogurt: I use whole milk plain yogurt here, but you could also use Greek yogurt or a plant-based yogurt, such as coconut yogurt, would also work;
- whole milk: sub in some plant-based milk of choice like almond milk if keeping this recipe dairy-free;
- egg: use an average sized egg (see tips below for making this strawberry donut egg-free);
- unsalted butter: or plant-based butter alternaitve if prefered;
- freeze dried strawberries: these can be found in the dried-fruit section, or in the health food section. You can usually find big bags of freeze-dired fruit at bulk stores like Costco, which can make this a lot cheaper. If fresh starwberries are in season, feel free to use washed, hulled and chopped fresh stravwerries instead.
I list some ideas for a homemade sweet glaze for the baked donut below if you like to add a glaze.
How To Make Donuts At Home
Making baked donuts at home is super simple.
You are going to mix all of the dry ingredients in a large bowl, and all of the wet ingredients in a separate bowl.
Add the wet to the dry and stir to combine.
Tip: do not overmix or the mixture will become gummy.
Add in the freeze-dried strawberries or fresh diced strawberries.
Fill the donut pan with the donut batter until each hole is filled about ¾ of the way (these are going to rise, so you need to leave room for this to happen).
To make filling the donut pan easier I would suggest using a pastry bag to pipe the donut mixture into the holes.
If you do not have a pastry bag you could add the mixture to a Ziplock bag and simply snip off the edge to make your own DIY pastry bag.
You can also just use two spoons to spoon the mixture in if you prefer.
Allow cooling to room temperature before removing from the donut pan and serving.
Pro Tip: line the donut fan with coconut oil or vegetable oil before adding the mixture to prevent sticking. If you are using a silicone donut pan you can probably skip this step, as the donuts will be easier to remove.
Don't Have A Donut Pan?
These days donut pans can easily be found in the kitchen section of most grocery stores, and in most department stores.
However, don't panic if you don't have one.
These baked donuts work just as well as muffins (my preschooler will attest to this as he just had to bring them in for a snack at school, and there was no way I was making 24 full-sized donuts, so mini muffins it was).
You will just have to adjust the cooking time a wee bit.
Approx 15 mins for mini muffins and 20-22 mins for regular size.
Be sure to stick them with a skewer and make sure it comes out clean and dry, indicating readiness.
If it comes out with wet food stuck to it, then pop them into the oven for a bit longer.
Glaze For Donuts
I don't tend to glaze my homemade donuts as I find them sweet enough by themselves.
However this weekend the kids requested a glaze, and seeing as they were especially well-behaved (nothing to do with behavior, they slept through the night, and my God I needed a proper sleep), I decided to just go with it.
I used this recipe from Chocolate Covered Katie and it went down a treat (pun intended).
Simple Glaze Recipe: If you aren't into using xylitol, or it's hard to find in your neck of the woods, you can just make a simple glaze with ⅓ cup confectioners' sugar or icing sugar, ½ teaspoon vanilla extract, and 1 to 3 teaspoons milk mixed together until thin enough to drizzle on top of the donuts.
I then crush a little bit more freeze-dried strawberries on top just because it looks pretty.
Storing Leftover Donuts
Leftover strawberry donuts should be stored in an airtight container on the bench for 2-3 days.
They can also be frozen (before any glaze is added).
Simply add the donuts in a single layer to a tray small enough to fit into the freezer.
Once frozen, remove from the tray, pop into a Ziplock bag, or any other freezer-friendly container, and put back into the freezer until needed.
Allow thawing overnight before using.
Frequently Asked Questions
Make a chia egg by combining 1 tablespoon chia seeds with 3 tablespoons of water and allow to sit for 5 minutes.
Simply replace the egg in the recipe with the chia egg.
Simply sub some plant-based yogurt of choice for the plain yogurt and some plant-based milk for the whole milk.
Yes, simply stir chopped strawberries through at the end in place of the freeze-dried strawberries.
I have made these using oat flour before and they worked just fine.
You could also sub in a favorite gluten-free flour mix that you have tested in baking recipes before.
Simply change the baking time depending on the size of the donuts.
I have used a mini donut machine, and the donuts only required 4 minutes.
I just love hearing from you, so if you happen to try out these baked strawberry and yogurt donuts then be sure to pop back and let me know what you think!!
Baked Strawberry Yogurt Donuts
- 1 ¾ cups plain flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 cup whole milk yogurt
- 1 large egg
- 6 tablespoon unsalted butter, melted and cooled
- 1 cup freeze dried strawberries (sub fresh strawberries roughly chopped if in season)
- Preheat oven to 400C and grease a donut pan (I use fractionated coconut oil)
- In a large mixing bowl, whisk the flour, coconut sugar, baking powder, baking soda, cinnamon, and salt until well blended.
- In another bowl, whisk the vanilla, yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the freeze-dried strawberries.
- Fill donut cups about three-quarters full. Bake donuts until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely. Serve and enjoy.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.