Imagine sinking your teeth into a perfectly soft, moist mini donut bursting with fresh strawberry flavor—all without gluten! These adorable bite-sized treats are about to revolutionize your dessert game, proving that gluten-free baking can be just as delicious (if not more!) than traditional recipes. Whether you're managing celiac disease, reducing gluten intake, or simply love exploring delectable alternatives, these strawberry mini donuts will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 mini donuts
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup sugar
- 1/4 cup almond milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini donut pan with non-stick cooking spray or coconut oil to prevent the donuts from sticking.
- In a medium mixing bowl, combine 1 cup of gluten-free all-purpose flour, 1/2 cup of sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk the dry ingredients together until they are well combined.
- In another bowl, mix together the wet ingredients: pour in 1/4 cup of melted coconut oil, 1/4 cup of almond milk, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of chopped fresh strawberries into the batter, ensuring they are evenly distributed throughout the mixture.
- Using a piping bag or a spoon, carefully fill each cavity of the mini donut pan with the batter, filling them about 2/3 full to allow room for rising while baking.
- Place the donut pan in the preheated oven and bake for 8-10 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the mini donuts from the oven and allow them to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Optionally, you can dust the cooled mini donuts with powdered sugar or drizzle them with a simple glaze made from powdered sugar and almond milk for added sweetness.
- Enjoy your delicious gluten-free strawberry mini donuts fresh or store them in an airtight container for up to 3 days!
Tips
- Always use a high-quality gluten-free all-purpose flour blend to ensure the best texture and taste.
- Don't overmix the batter—this can lead to tough, dense donuts. Mix just until ingredients are combined.
- Make sure your strawberries are patted dry before folding into the batter to prevent excess moisture.
- For extra moisture, you can replace some almond milk with Greek yogurt.
- Use a piping bag or ziplock bag with the corner cut off for neat, uniform donut filling.
- Check donuts early—gluten-free baked goods can dry out quickly if overbaked.
- Let donuts cool completely before adding powdered sugar or glaze to prevent sogginess.
- Store in an airtight container and consume within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 1g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 0mg
