Healthy Gluten Free Strawberries n’ Cream BLENDER Baked Donuts. Healthy Donuts do exist! These gluten free and protein packed baked donuts are super easy to make and great for kids, a sweet breakfast, or even just to snack on. Can you believe one of these strawberries n’ cream baked donuts has better nutrients and healthy perks than a plain old energy bar. Yep, it’s true! Let’s discuss and drool while we’re at it, mmm k?
Strawberries are officially in season in Texas and are finally at our local Farmer’s Market. Okay April is the official start date but I’m close enough. It’s also officially n’creams season in Texas. You see, growing up in Texas, we always had an “n’ cream” on something. Whether it be the name of an ice cream, milk shake, or some form of baked good. Well, baked goods except baked donuts, because those didn’t really exist in Texas back then. It was all fried goodness. Point being, southern comfort food type of desserts/treats like to add an “n cream to it! Strawberries n’ Cream, Peaches n’ Cream, Cookies n’ Cream, Coffee n’ Cream, Blueberries n’ Cream, and I could go on.
I think this is n’ cream title came about because of two things. One, the “twang” in our southern accents and two; the Texas heat makes us a bit slow (errr lazy) and we like to slur words. Okay the last one is a lie, but kinda true/funny. Right?
In all seriousness, come Spring and Summer, the last thing we all want to be doing is spending the day busy in the kitchen. There’s a time and place for that, it’s called Winter and Holiday baking mode! Which has come and gone. But Spring? No way.. we want to frolic outside, grill, and soak up every bit of natural Vitamin D we can. Yes I said frolic. Go with it.
So today, I’m going to solve all your Spring baking problems. Well, I’m going to try. I’ve put on my southern girl “n’cream” hat and decorated it with a bit of healthy, quick, efficient, and gluten free. TA DAH!
Gluten Free Strawberries N’ Cream BLENDER Baked Donuts!
It’s true. These are BLENDER baked donuts. You know how you can make a strawberries n’ cream milkshake or smoothie in a blender? Um, yes… SAME CONCEPT. Except we’re gonna throw in some batter and BAKE them into dunkable donuts. Oh and we’re gonna replace that heavy whipping cream dessert topping with a lighter protein packed (yet still creamy) greek yogurt. Yes it’s lighter but still full of strawberries n’ cream flavor. I promise!
I know what you’re thinking. Puuuulleeeeaase! That ain’t a donut. And I know, it’s not a traditional donut. Which is why I sharing this recipe. It’s a whole lot easier to make and enjoy that a real donut. Nothing against enjoying real donuts from time to time but like I mentioned above, when I put my southern girl meets gluten free hat on, my mind starts to get full of “healthifying” ideas! Heck, even the glaze is made from blended strawberries. Which is why it’s a wee bit thicker that most glazes. But don’t worry, I sprinkled these baked donuts with a bit of powdered sugar for a little extra southern sweetness and powdered donut look. Can you blame me?
Ready to blend up some BERRY delicious baked donuts? I know, I’m corny. It’s hereditary.
Notes before you blend —> These bake up great but the extra sweetness from the greek yogurt frosting/glaze is KEY and you probably want to keep it fresh until you serve! If you want to transport these, make the glaze and keep it separate until you are ready to serve. Everyone can just then DUNK their baked donut top in the glaze or you can spread it evenly with a brush. Easy peasy!Print
Gluten Free Blender Strawberries n’ Cream Baked Donuts
- 1 2/3 cup gluten free multi purpose 1:1 flour (Bob’s Redmill works great)
- 2/3 cup coconut sugar or 1/2 xylitol for reduced sugar option.
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1 cup strawberries (see notes)
- 1 egg and 1 egg white
- 1/2 cup light coconut cream or milk (a few tbsp extra to thicken batter if need be)
- 1 tsp vanilla
- 1 tbsp honey
- optional add ins – strawberry extract or a small spoon of dried berries (I use a few tbsps)
GREEK YOGURT GLAZE –
- 1/2 cup plain greek yogurt or non dairy coconut greek yogurt
- 1/3 cup strawberries
- 1 tbsp strawberries preserves
- 1/2 to 3/4 cup powdered sugar (more sweet add the 3/4 cup, less sweet only use 1/2 cup sugar)
- Preheat oven to 350F. Grease your donut pan and set aside.
- Next combine your sugar, salt, baking powder and flour into a bowl, mix well.
- Cut the stems of your strawberries and add them to the blender along with your egg, cream, milk.
- Once blended, turn the blender on low and slowly add in your flour/sugar mixture.
- You don’t want it to get stuck at the bottom so blend a little at a time.
- If batter is to thick add a few more tbsp of milk or cream. Add in your extracts and honey last.
- Blend until smooth.
- Next carefully pour (from the blender) the batter into each donut hole. If you want them to be a perfect shape, you will need to use a pastry bag or ziplock bag to fill instead. But I found that the blender spout still works great!
- This batter filled around 7-8 donut holes.
- Place in oven for 15-20 minutes. Check at 15 to see if they are golden brown.
- While donuts are baking, you can fix the glaze.
- Simple blend together all the ingredients together in blender or food processor. Transfer to bowl after.
- Once donuts are baked, remove from oven and let them cool for 5 -10 minutes.
- Then flip them over onto parchment paper. You can brush your glaze on top and serve right away OR keep the glaze separate until ready to serve.
FOR THE GLAZE: Blend together in blender or food processor then brush on baked donuts.
If you want to reduce the sugar, you can use 1/2 cup xylitol or baking stevia instead of coconut sugar.
To reduce the sugar in your glaze, you can make your own sugar free powdered sugar or use swerve sweetener. Katie has a great recipe for this.
This recipe also works well with blackberries and raspberries!
- Serving Size: 1
- Calories: 215
- Sugar: 20 g
- Sodium: 20 mg
- Fat: 2.5 g
- Saturated Fat: .7g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1.6 g
- Protein: 5.4 g
- Cholesterol: 53 mg
Keywords: donut, healthy, blender, baked donuts, gluten free, strawberries
REDUCED SUGAR TIPS –> Want to make a reduced sugar version? Simple. You can use xylitol or Erythritol sugar in place of coconut sugar. You can also make your own sugar free powdered Sugar. Katie has an awesome DIY sugar free powdered sugar recipe to keep handy!
Helpful Kitchen Tools To Make These Baked Donuts:
Southern talk aside, these baked donuts can truly save you time and effort in the kitchen. Plus when you blend the batter in the blender, it makes it a WHOLE LOT EASIER to pour into a donut pan. Most baked donut recipes would suggest that you put them in a pastry decorating bag or ziplock bag with the end cut off so that you can even spread the batter around the donut pan. I, for one, do not own a pastry pack and I was out of ziploc bags, go figure.
But where there’s a will, there’s way. And I’m so glad I found my way to the blender to solve that little problem.
All in all, I kinda think this blended version worked out better. Less mess, easy clean up, super simple, and delicious.
And I’ll let you in on a little secret. Baked donuts are really just like muffins in donut form. GASP! I know. But it’s more fun to eat donut so you can dunk them in all the things, right?
P.S I added a handful of dried berries to my batter, hence as you can see above.
Okay. Do you own a donut pan? If you do, make your next batch in the blender and report back. And you must make an “n’cream” style donut. The varieties are endless!
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