Strawberry Lemon Basil Mini Donuts

These donuts are cakey and baked with no added fat. They are cooked in a mini donut pan. If you don't have one go ahead and make them in a mini muffin pan. The cake part is lightly sweetened with agave nectar, but gets its real sweetness from the powdered sugar glaze.

Photo by Kathy H.

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

12

mini donuts

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

12

servings

Ingredients

  • wet ingredients:

  • 1/3

    cup unsweetened So Delicious coconut milk (or other non-dairy milk)

  • 1/3

    cup minced strawberries (about 4 or 5)

  • 1 to 2

    tablespoons agave nectar

  • 1/4

    teaspoon apple cider vinegar

  • 1

    teaspoon lemon zest

  • dry ingredients:

  • 1

    cup whole wheat pastry flour (use gluten-free flour as a sub)

  • 1/4

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon salt

Directions

Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out. Then add the dry ingredients into the wet and mix just until it's mixed. If it's a little dry go ahead and add some extra agave nectar. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 to 13 minutes. (They should be firm to the touch.) Let them cool for 5 to 10 minutes, then carefully remove. (If you don't wait they will stick in the pan even though you oiled it.) Place them bottom side up on a plate and let them site for about 5 minutes then dip them in the glaze (recipe below). Lemon Basil Glaze 4 tablespoons powdered sugar 1 teaspoon lemon zest juice of 1/2 lemon 1/4 teaspoon fresh lemon basil or mint, minced Mix the glaze ingredients until smooth. Put in a small bowl to make it easier to dunk the donuts in.

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