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These gluten-free strawberry mini donuts are the perfect homemade spring or summer dessert! They’re dairy-free, egg-free, and AIP-friendly.

Who doesn’t love mini donuts? Especially if they have a glaze! Allergen-friendly donuts can be hard to come by, but luckily they can easily be made at home in the oven. These mini donuts are bursting with strawberry flavor, with strawberries in the batter and a strawberry glaze. Spring time perfection!

Why you’ll love this recipe

• They taste like real deal donuts. Especially with the added glaze they taste delicious!
• Fresh strawberry flavor! These donuts scream spring time with the fresh strawberry flavor in the donuts and glaze!

Ingredients for Gluten Free Strawberry Donuts

• Coconut Flour. Coconut flour helps absorb excess moisture from the berries in this recipe! I haven’t tried other flours and can’t recommend a good swap that would work 1:1.
• Tigernut flour. I haven’t tried a good swap for tigernut flour in this recipe.
• Coconut Yogurt and Apple Sauce. This adds extra moisture to the recipe with out using butter or eggs. I love the brand Culina for coconut yogurt.
• Coconut Milk. My favorite is Native Forest Simple Variety.
• Tapioca Starch. I use this tapioca starch.
• Coconut Sugar.
• Gelatin. This acts as a binder, and collagen will not swap 1:1.
• Strawberries. See below for details on swapping other berries if you want to try!
• Baking Powder. I use this baking powder!
• Coconut Butter and Coconut Oil. If you want to make an AIP glaze!
• Powdered Sugar. If you can tolerate it, I love this organic powdered sugar

How to make Gluten Free Strawberry Donuts

• Step One. Combine the wet ingredients for the donuts.
• Step Two. Combine the dry ingredients for the donuts and then add to the wet ingredients and fold into the dough forms. Then add the diced strawberries.

• Step Three. Pour the batter into the mini donut pan and bake in the oven.

• Step Four. Make the glaze (AIP or regular).
• Step Five. Dip donuts in glaze and allow to set.

Tips & Tricks

• The brand of coconut flour makes a difference. I find a big variance in my baked goods if I use different coconut flour. They all have different levels of absorbency. I highly recommend sticking with Anthony’s brand, linked in the recipe as that’s my favorite to bake with.
• Make full-sized donuts! This recipe should work just fine as full-sized donuts, but be careful transferring them out of the pan so they don’t break.

How to make this recipe AIP?

The only portion of this recipe that isn’t AIP is the glaze as it uses powdered sugar. Simply go with the AIP glaze listed, or you can even leave the glaze off for a simpler recipe.

Can you use different berries like blueberries or raspberries?

Both blueberries and raspberries would likely work. However, blueberries can get mushier than diced strawberries, so you may have to use less.

You’ll also like…

• Mandarin Glazed Donut Holes
• Apple Cider Donuts
• Gluten-Free Jelly Donut Holes

Gluten Free Strawberry Mini Donuts

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• Author: Michelle
• Total Time: 40 minutes
• Yield: 8-9 mini donuts 1x
• Diet: Gluten Free

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup coconut yogurt
• 6 tbsp apple sauce
• 1/4 cup + 1 tbsp coconut milk
• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1/2 cup tigernut flour
• 1/3 cup + 1 tbsp coconut flour
• 1/3 cup tapioca starch
• 1 tsp baking powder
• 1 tbsp gelatin
• 1/4 cup strawberries, diced

For an AIP glaze

• 3 tbsp coconut butter, melted
• 1/4 cup coconut oil, melted
• 3 tbsp chopped strawberries

For the strawberry glaze (use above for AIP)

• 1 cup organic powdered sugar, sifted
• 3 tbsp chopped strawberries
• 2 tbsp coconut milk

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Instructions

1. Preheat the oven to 350 F and grease a mini donut pan and set aside.
2. Using a medium bowl, combine the apple sauce, coconut yogurt, coconut milk, coconut oil, and coconut sugar. Stir to combine.
3. Combine the dry ingredients in a separate bowl and add to the bowl with the wet ingredients. Fold the batter until a dough forms. Fold in the diced strawberries until fully incorporated.
4. Press the batter into the mini donut pan pressing any of the uneven batter down with your fingers. Transfer to the oven and bake for 18-20 minutes or until fully baked through. Allow to cool slightly before carefully flipping onto a cooling rack.

For the glaze

1. Regular glaze- Using a small bowl, mash the strawberries with a fork until they’re almost puree, with few small chunks. Sift in the powdered sugar, and stir in the milk. Stir until a glaze forms. Dip the donuts in one at a time, coating them in the glaze. Allow the glaze to set before enjoying!
2. AIP glaze-  Using a small bowl, mash the strawberries with a fork until they’re almost puree, with few small chunks. Stir in the remainder on the ingredients until a glaze forms. Dip the donuts in one at a time, coating them in the glaze. Allow the glaze to set before enjoying!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

• Cook Time: 40 mins
• Method: Oven

Nutrition

• Serving Size: 1 donut
• Calories: 214
• Fat: 11.2g
• Carbohydrates: 29.1g
• Fiber: 3.5g
• Protein: 1.9g