Baked Strawberry Yogurt Donuts

4.50 from 12 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Dessert

Keyword: baked donuts, strawberry donuts

Servings: serves

Calories: 226kcal

Ingredients

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)

Instructions

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.

Notes

Storing Leftovers

Store leftovers in an airtight container on the bench for 2-3 days.

Can also be frozen.

Nutrition