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Gluten Free Strawberry Mini Donuts

Print Recipe
Cook Time 40 minutes
Servings 8 -9 mini donuts
Calories 214
Author Michelle

Ingredients

For an AIP glaze

  • 3 tbsp coconut butter melted
  • ¼ cup coconut oil melted
  • 3 tbsp chopped strawberries

For the strawberry glaze (use above for AIP)

Instructions

  • Preheat the oven to 350 F and grease a mini donut pan and set aside.
  • Using a medium bowl, combine the apple sauce, coconut yogurt, coconut milk, coconut oil, and coconut sugar. Stir to combine.
  • 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.
  • 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

  • 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!
  • 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.

Nutrition

Serving: 1donut | Calories: 214kcal | Carbohydrates: 29.1g | Protein: 1.9g | Fat: 11.2g | Fiber: 3.5g