It’s pretty safe to say that I probably see at least one thing every single day on Pinterest that I would like to attempt to recreate at some point in time.  Unfortunately that list of things I would like to do or make continues to grow and grow without me actually stopping to make said things.

Well that stops now.

Yesterday, while browsing on the horribly, wonderfully, addicting Pinterest, I spotted this:

My senses went on high alert and I was immediately reminded of the fact that I had a ton of strawberries in the fridge that needed to be eaten.  I took a look at the recipe here, and thought that it might be fun to try to recreate my own version of these donuts. 

As my supper cooked away, I got to work making my own version of these beauties.  In attempt to work with the ingredients that I had, while trying to make them a bit healthier, I decided to omit most of the white flour, along with all of the buttermilk, honey, butter and glaze. Thankfully the experiment worked out making these little gems rock stars on the nutrition front!

Strawberry Yogurt Donuts (or muffins)

Prep time: 10 minutes

Bake time: 10-12 minutes for donuts/20 minutes for muffins (400 deg F)

Yields: 6 donuts + 10 muffins

Nutrition per each: Calories – 103 / Carbs – 18g / Fat – 1g / Protein - 4g / Fiber – 2g / Sugar – 6g 

What You Need:

• 1 3/4 C soft whole wheat flour
• 1/4 C all-purpose flour
• 1/2 C sugar
• 1 1/2 tsp baking powder
• 3/4 C milk
• 2 eggs
• 1/4 C plain Greek yogurt
• 2 Tbsp maple syrup
• 1 tsp vanilla
• 1/2 C crushed strawberries

What You Do:

- preheat oven to 400 deg

- by putting just a dab of canola on a paper towel, very lightly grease your donut pan and/or muffin tin if you decide to do muffins too

- in a large bowl, whisk together all dry ingredients – flours, sugar, baking powder

- in a small bowl, whisk together the remaining wet ingredients – milk, eggs, Greek yogurt, maple syrup, vanilla and strawberries

- stir your wet ingredients into the dry just until combined. Don’t over mix!

- spoon the mixture into a donut pan and/or muffin tin

- for donuts, bake for 10-12 minutes until nice and golden and pass the toothpick test.  If you decide to do muffins as well like me, once the donuts come out of the oven, drop your temp to 350 and bake the muffins for an additional 10-12 minutes until they pass the toothpick test.  If you decide to do only muffins, I would just bake at 350 for about 20-25 min

The original recipe also included a glaze for these babies, but I felt that in order to keep these as healthy as possible, I would omit it.  I’m sure a glaze made of strawberries and sugar would be absolutely delectable, and it would have made these a little prettier, but you know what?

The sweetness level was absolutely perfect without a glaze.  They make such a perfectly light, fluffy, enjoyable little treat just as they are. I can’t wait to try this recipe again with fresh blueberries in the summer!

P.S…..even my non health concious co-workers loved them, so that’s got to tell you something!