Description
Baked donuts made with Greek yogurt for a healthy yet satisfying sweet treat!
Ingredients
Scale
Dough
- 1/2 cup unbleached cake flour, sifted
- 1/2 cup whole wheat pastry flour, sifted
- 1 Tbs. ground flaxseed
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- Scant 1/2 cup Chobani 0% Plain Greek Yogurt
- 2 Tbs. melted coconut oil
- 1/4 cup + 1tbs. honey
- 1 egg, beaten
- 1/2 tsp vanilla
Filling
- 1/4 cup peanut butter of your choice
- 1/4 cup jam of your choice
Icing
- 1/4 cup Plain Chobani
- Jam to taste (~1-2 tbs)
Instructions
- *For this recipe, you will need a donut pan.
- Preheat oven to 425˚F.
- In a bowl, combine flours, flax, baking powder, and salt.
- In a separate large bowl, whisk together oil, honey, egg, vanilla, and yogurt.
- Add dry ingredients to wet until just combined. Do not overmix.
- Fill donut pan 1/3 full with batter.
- Using a piping bag or plastic bag with a small corner cut off, pipe peanut butter into center of each donut. Be careful not to let it reach the edges, if possible.
- Repeat with jam.
- Distribute remaining batter onto each donut, taking care to cover up all visible peanut butter/jelly.
- Bake for about 7-9 minutes, or until set.
- Let cool, then remove from pan, mix icing ingredients, and drizzle with icing.
Notes
- I found it easier and faster to use a pastry bag to pipe the dough into the pan.