Baked Strawberry Donuts

Anne Newgent

Baked Strawberry Donuts

These Baked Strawberry Donuts offer a burst of fresh berry flavor and a delightfully soft texture, designed to energize your day while providing essential protein.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

1 ½ cups whole wheat pastry flour
½ cup unflavored or vanilla protein powder
½ cup granulated erythritol or monk fruit sweetener
2 teaspoons baking powder
¼ teaspoon sea salt
1 large egg
¾ cup unsweetened almond milk
¼ cup unsweetened applesauce
2 tablespoons melted coconut oil
1 teaspoon pure vanilla extract
½ cup fresh strawberries, finely diced
½ cup powdered erythritol or monk fruit sweetener (for glaze)
1-2 tablespoons unsweetened almond milk (for glaze)
¼ teaspoon pure vanilla extract (for glaze)
1 tablespoon strawberry puree (for glaze)

Method

Preheat your oven to 350°F (175°C) and lightly grease your donut pan.
In a large mixing bowl, whisk together the flour, protein powder, sweetener, baking powder, and salt.
In a separate medium mixing bowl, whisk together the egg, almond milk, applesauce, coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold until just combined.
Gently fold in the diced strawberries.
Transfer the batter into a piping bag and pipe into the donut cavities, filling them two-thirds full.
Bake for 10-12 minutes until golden and a toothpick comes out clean.
Let cool in the pan for 5 minutes before transferring to a cooling rack.
While cooling, prepare the glaze by whisking together the glaze ingredients until smooth.
Dip the tops of the cooled donuts into the glaze and let set on the cooling rack.

Notes

Use room temperature ingredients for best results. Avoid overmixing the batter to ensure a tender texture.