Okay, okay. I know that it’s now September and instead of sharing a pumpkin-spiced something or other, I’m sharing a summery, berry donut recipe. Forgive me!? I’d like to say this absurdity is because I’m still 100% fighting the end of summer (which is more than true), but the real truth is I simply forgot about these photos! I can’t lie to you.
I took photos of these donuts waaaay back at the beginning of July and for some reason I just haven’t gotten around to posting them yet! It’s not because they weren’t totally tasty, but I kept getting distracted with other summer fruits and recipes. Late or not, they’re here now – and I promise you, they’re worth the wait 🙂
What do you have planned for this September long weekend? A few years ago, Etienne and I spent September Long camping under the stars with some friends, off-roading in trucks through the dirt and staying up late roasting marshmallows and swapping stories. While I would love to re-create this weekend, it would likely not be the same experience with our two terrors in tow. We have contemplated camping in the backyard, but we’ve yet to actually do it. As soon as the sky darkens our bed always ends up sounding much more inviting.
We may not end up camping, but at least if I’m at home I can re-create this DONUT experience. These guys were a huge hit with the kids – even without the glaze! This is an important point to make. Without the glaze these donuts are actually a pretty healthy choice for your family. They’re sweetened with banana and maple syrup, and contain only 2 tbsp of oil in the whole batch! Not to fear, they’re still as cakey and soft as a donut should be, thanks to the Greek yogurt.
One other important point to make – if you’re using large blackberries, I recommend cutting them in half before tossing them into the batter! My favourite mixture is raspberries and blackberries but blueberries and strawberries would also be a great addition to the mix!
Whatever you’re getting up to this long weekend, donuts are sure to make it better 😉
Mixed Berry Vanilla Donuts
Yield 8 donuts
Soft and fluffy baked vanilla donuts with a pop of fresh berries and covered in a vanilla glaze!
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour*
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup plain Greek yogurt, room temperature
- 1/4 cup maple syrup*
- 1 egg, room temperature
- 1 ripe banana, mashed well
- 1/2 tsp pure vanilla extract
- 2 tbsp oil (vegetable, avocado or grapeseed)
- 3/4 cup mixed berries, fresh*
- 1/2 cup powdered sugar
- 1-2 tbsp heavy cream
- 1/2 tsp pure vanilla extract
- Preheat the oven to 350 F and spray a donut pan with non-stick spray.
- In a medium-sized mixing bowl, whisk together both flours, cinnamon, nutmeg, baking soda, baking powder and salt.
- In another mixing bowl, whisk together the Greek yogurt, maple syrup, egg and mashed banana until smooth. Gently add the wet ingredients to the dry, stirring until just combined. Fold in the berries carefully.
- Scrape the batter into a piping bag or large Ziploc bag with the end cut off, and fill each cavity until 2/3 full.
- Bake for 10-12 minutes, or until the donuts spring back lightly when poked. Allow the donuts to cool for 5 minutes in the pan before removing them and cooling completely on a wire rack while you prepare the glaze.
- In a shallow bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth. Add more cream or powdered sugar to achieve your desired consistency. Dip the donuts, one by one into the shallow bowl and set back on the rack to allow the glaze to slightly harden.*
Donuts are best served immediately, but will keep in an airtight container for 2-3 days at room temperature. If the room is warm, the glaze will seep into the donuts.
- You could use 1 cup all-purpose flour but I would not recommend using only whole wheat flour
- Maple syrup could be substituted with agave syrup or honey
- Frozen berries may be used - do not thaw beforehand. Use small frozen berries to ensure they're cooked through
- To make the pink coloured drizzle, set aside a small amount of glaze before dipping and add a drop of red food colouring. Once the donuts have all been dipped in the glaze, use a fork to drizzle the pink icing on top.
Pin these donuts for later!
Mmm donuts. Try these ones – they’re green!
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