Baked Strawberry Yogurt Donuts
These baked strawberry yogurt donuts come together quickly and are loaded with freeze dried strawberries. Why freeze dried as opposed to fresh? They are so much sweeter, so there is no need for much else in the way of sweeteners, plus it means you can make them all year round, rather than waiting for strawberries to come into season. Huge plus. Especially if you have little strawberry lovers in the house.
Servings: 12 serves
- 1 ¾ cups white whole-wheat flour
- ½ cup coconut sugar
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 1 tsp pure vanilla essence
- 1 cup whole milk yogurt
- 1 large egg
- 6 tbsp 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.
Calories: 226kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 155mg | Potassium: 360mg | Fiber: 3g | Sugar: 18g | Vitamin A: 215IU | Vitamin C: 241.1mg | Calcium: 64mg | Iron: 4.8mg