Healthier Baked Powdered Sugar Donuts
- donut pan or muffin tin with tin foil
- 1 egg
- ½ cup plain or vanilla yogurt
- 1 tsp pure vanilla extract
- 1 cup GF all-purpose flour
- ⅓ cup granulated sugar
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¼ to ½ cup powdered sugar for dipping
- Preheat oven to 375 degrees. Grease donut pan. Or if you don't have a donut pan, you can use a muffin tin and tin foil (non-stick tin foil is ideal). They look better in the donut pan but it will taste the same if you don't have one. Cut tin foil into a square, about 4" by 4". Put each piece of tin foil around your thumb. You want this center part of tin foil that sticks up to be tall enough so it's still seen once the batter is in. Remove your finger, and press the tin foil into the muffin tin so it’s fairly smooth. Repeat with more tin foil. If you don't use non-stick tin foil, then also use cooking spray to grease it.
- In a medium-sized bowl, combine the egg, yogurt, and pure vanilla extract. Mix together.
- Add in the flour, granulated sugar, baking soda, and baking powder. Mix together.
- Spoon batter into pan so each mold isn't completely full - around ½ to ¾ full. I put the batter in a large Ziploc bag and cut a triangle in 1 corner so I could carefully add batter to the donut pan. Makes about 12-18 mini donuts. Bake for 9-10 minutes. If you do add too much batter and the donuts become too large, then you can cut off the bottom of the flat side to level them.
- After the donuts have cooled, dip the donuts in powdered sugar. You can use cooking spray on the donuts if the powdered sugar needs help sticking.
- Store any leftovers in an airtight container for up to 3-4 days. You can also freeze them.
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