Lemon Coconut Doughnuts

Lemon Coconut DoughnutsLemon Coconut Doughnuts.JPG
Just in time for National Doughnut Day, healthy doughnuts DO Exist. Packed with whole grains and flaxseeds, you’ll wonder how this spin on a breakfast favorite can taste so good!

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Ingredients

  • Cooking spray
  • 1 Tablespoon ground flaxseeds
  • 3 Tablespoons water
  • 1 cup whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons lemon zest
  • ¼ cup margarine baking sticks, room temp
  • 1/3 cup sugar
  • ½ cup skim milk
  • 1 teaspoon lemon extract
  • ½ cup shredded coconut

Topping

  • 1 Tablespoon lemon juice
  • ¼ cup powdered sugar
  • Shredded coconut, optional

 

Directions

Doughnuts

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a donut pan or mini muffin tin with non-stick cooking spray and set aside.
  3. In a small bowl, whisk together flaxseeds and water and allow to sit for at least 10 minutes. Meanwhile, stir together flour, baking powder, salt, and lemon zest in a small bowl.
  4. In a separate bowl, cream together margarine and sugar. Add in flax mixture, milk, and lemon extract.
  5. Stir dry ingredients into wet ingredients until just combined. Fold in shredded coconut.
  6. Spoon batter into prepared pans, filling half way full. Bake for 7-9 minutes or until toothpick inserted into middle comes out clean. Cool before removing from pans.

Topping

  1. While baking, whisk lemon juice and powdered sugar in a small bowl.
  2. Drizzle glaze over donuts and top with shredded coconut.


    Serves 11

    Nutrition Information
    Per 2 mini doughnuts
    Calories:  131
    Total Fat:  8 g
        Saturated Fat:  2 g
    Sodium:  191 mg
    Total Carbohydrate:  19 g
        Dietary Fiber: 2 g
        Sugars:  10 g
    Protein:  2 g