Skinny Strawberry Donuts
Baked Strawberry Donuts cook up in the oven using lighter, healthier ingredients for a tasty treat you're going to love! After cooking, drizzle them with a generous amount of melted chocolate for a sweet breakfast or snack.
Servings: 9 donuts
Equipment
Ingredients
- 1 Egg room temperature
- 2 tablespoons Extra Virgin Olive Oil or oil of choice
- ½ cup Unsweetened Almond Milk or milk of choice
- 1 teaspoon Vanilla Extract
- 1 ¼ cup Gluten Free Oat Flour
- ¼ cup Coconut Sugar or sugar of choice
- 1 teaspoon Baking Powder
- ⅔ cup Strawberries diced
- ¼ Mini Chocolate Chips dairy free, for the drizzle
Instructions
- Preheat oven to 350 F. Prepare a donut baking pan with cooking spray.
- In a large bowl whisk together the egg, oil, milk, vanilla extract and sugar.
- In a separate smaller bowl, combine the flour and baking powder.
- Add the dry mixture to the wet mixture, stirring until combined.
- Fold the strawberries into the batter. Do not over mix.
- Spoon the batter into the donut cavities dividing the batter equally for 9 donuts.
- Bake 10 minutes at 350 F.
- Remove the donuts from the oven. Cool 5 minutes in the pan before flipping the pan over a wire cooling rack to remove the donuts. I ran a small plastic spatula around the edges first to help release them from the pan.
- While the donuts continue to cool, boil a pot of water and place a glass bowl with the chocolate in it over the top. Stir the chocolate continuously until melted.
- Drizzle the chocolate over the top of the donuts liberally then eat!
Notes
- Mix just until everything comes together.
- The batter is pretty thin and a spoon works great for transferring it to the donut pan. Be sure that you divide it up evenly to make a total of 9 donuts.
- Dip a spoon, whisk, or fork into the chocolate and then gently swing it over the donuts in different directions to give it a drizzled effect. Repeat using all the chocolate.
- If your pan only holds 6 donuts, go ahead and cook the first five. The remaining batter will sit fine to wait for them to come out of the oven before making the remaining four.
- This recipe makes 9 standard-sized donuts which area bout 3.25 inches across. If your pan makes larger donuts, you will get fewer donuts and may need to bake them longer.
- Store your donuts at room temperature for up to two days. To extend their shelf-life you can refrigerate for up to five days or freeze them for up to three months.
Nutrition
Serving: 1donut | Calories: 141kcal | Carbohydrates: 15.9g | Protein: 4.2g | Fat: 7.6g | Saturated Fat: 2.4g | Polyunsaturated Fat: 5.2g | Cholesterol: 20.8mg | Sodium: 16.6mg | Fiber: 2.9g | Sugar: 2.9g