My favorite part of cooking and baking is sharing my creations with people! After making the banana flour-less doughnuts, my friend who hates bananas wouldn’t eat them which brought the idea to mind that I could probably make a similar recipe with any type of fruit so I can continue forcing my treats onto him :).
So the Strawberry Blender Doughnut was born, all created in one little blender which is my favorite part about it! I had all the ingredients already on hand and was able to whip up a quick batch of these sweet-but-not-too-sweet treats! Of course I had to add some chocolate chips to one batch, because chocolate covered strawberries are the greatest, and I had some frosting hanging around, so I put that on a few, first-batch wrinkley mess-ups as well. This recipe is not flour-less, because strawberries just don’t hold as well as bananas do, so I blended up some oats into Oat Flour which is such a cheap, easy, convenient, healthful alternative to most other flour types!
The macros for these are also really awesome. In one batch, I used a packet of Strawberry Protein for an extra protein bump but they work just as well without the powder too! Without the chocolate chips or frosting, they come to 4.5g of protein, 11.5g of carbohydrates, 2g of fat *without protein powder. And 8.5g protein, 13g carbohydrates. 2.5g of fat *with protein powder!
1/2c Oat Flour (blended whole oats)
1c strawberries (Fresh or frozen – I used frozen because that’s what I had on hand)
1/2c Greek Yogurt (macro’s based off nonfat plain…you can use vanilla or strawberry for more flavor/sweetness!)
1/4tsp baking powder
1tbsp maple syrup/honey (if you like it sweeter!)
1 scoop protein powder
Frosting (ideally if you’ll be eating these for pre/post workout…this is the type of quick sugars your body needs then!)
- Preheat oven to 375
- Blend the Oats into Oat Flour
- Add the remaining ingredients to the blender & mix until everything is thoroughly mixed and blended
- Pour the batter onto a lightly greased (I wipe mine down with some coconut oil) doughnut pan (could probably use a mini muffin pan also if you have it!)
- Bake for 18 minutes, or until edges are pulled away from the pan and the center is no longer liquid!
Please let me know how these come out for you & tag me in your doughnut photos on Instagram – @danielletkearns