½ low fat/fat free Vanilla Greek yogurt (See note for Vegan)
1 c unsweetened almond milk
¾ c sugar
½ c unsweetened applesauce
1 tsp vanilla extract
1½ c whole wheat pastry flour (See note for GF)
½ c oat flour (or more wwpf)
2 tsp baking powder
½ tsp baking soda
5 - 7 large strawberries
Nutella, peanut butter or chocolate for dizzling (optional, encouraged)
Instructions
Prepare a donut pan with nonstick spray and preheat the oven to 375 degrees F.
Wash strawberries and chop into small pieces.
Mix the wet ingredients (yogurt through vanilla) until well combined.
Add the flours, baking powder, and baking soda and mix until just combined.
Portion the batter out into a donut pan (mine had 6 wells), filling each well about ⅔ of the way. Top each with strawberries.
Bake for 10 - 12 minutes, until an inserted toothpick comes out clean.
Let cool. Microwave the Nutella or PB for about 30 seconds (or melt the chocolate chips) until nice and liquidy. Drizzle as desired.
Notes
Gluten free: Whole wheat pastry flour can be replaced 100% by oat flour. Allow to cool COMPLETELY in the pan before turning out, or the donuts will break apart. Vegan: Use vegan yogurt and opt for peanutbutter or chocolate drizzle. No donut pan? Makes 12 muffins (filled VERY full), bake for approximately 17 minutes. Nutritional estimate does not include optional drizzle.