Banana Blueberry Greek Yogurt Donuts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 2 eggs (room temperature)
- 1/4 cup unsalted butter melted
- 1 cup banana mashed, roughly 2 small bananas
- 1/2 cup low fat plain yogurt i used a lactose-free greek
- 1 cup chocolate chips or fresh blueberries*
- 2 teaspoon cinnamon sugar for topping
- Carbohydrate 30.5113706690178 g
- Cholesterol 62.4077972216699 mg
- Fat 16.9187333370721 g
- Fiber 1.87636806278681 g
- Protein 4.6574384750604 g
- Saturated Fat 10.1925963909726 g
- Serving Size 1 1 Donut (99g)
- Sodium 2671.38090978575 mg
- Sugar 28.6350026062309 g
- Trans Fat 1.2115435280304 g
- Calories 283 calories
1. Preheat the oven to 325 degrees F 2. Using your electric mixer with the whisk attachment, add the mashed banana, sugar and yogurt. Mix until incorporated. 3. Add melted butter, eggs and vanilla extra and mix. 4. Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix! 5. Using a spatula, fold in the chocolate chips or blueberries*. 6. Scoop the batter into piping bag, snip the end to leave an opening 7. Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mold. 8. Optional: Sprinkle cinnamon sugar mixture on top of each doughnut batter before baking. 9. Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating. *Tip: toss blueberries in 1-2 tablespoons flour, to prevent them from sinking to the bottom. Topping (Optional): Cinnamon Sugar (I used the Domino shaker)
