Baked Raspberry Donuts

Raspberry Donuts

Amalia has been very into baking lately and often comes home from school asking if we can bake something new. I also love to bake and love that we can share this together. We make a lot of better-for-you baked goods with ingredients like collagen, chia seeds, fresh fruit, and high-fiber flour that she’ll not only eat but fully enjoy. And a lot of indulgent goodies too. It’s all about balance!

Last week, we baked delicious fiber-rich baked raspberry donuts (perfect for Valentine’s Day!) in partnership with Flourish Flour, a new-to-me flour, that has 5x more fiber than all-purpose flour and tastes exactly the same. It’s a natural source of prebiotic fiber that’s made with just one ingredient, wheat, to help support immune health. And, it can be swapped cup-for-cup for traditional all-purpose flour in all your favorite recipes.

It sounded like a win/win to us so we tried it out and weren’t disappointed. The donuts came out great and are the perfect mix of tasty and nutrient-rich for afternoon snacks.

If you have kids, I highly recommend investing in a donut pan. You can take any muffin recipe and make it into a donut shape for something new and exciting. I asked her what flavor donuts she wanted to make last week and she went for raspberry which felt like a strange choice at the time but they came out great!

Baked Raspberry Donuts Recipe

Makes 6 donuts. Adapted from this recipe.

– 1 1/4 cups Flourish Flour (FYI Flourish is a one-to-one substitute for traditional all-purpose flavor)
– 1 tsp baking powder
– 1/2 tsp salt
– 2 Tbsp unsalted butter, softened
– 1/2 cup, sugar (we use coconut palm sugar)
– 1 large egg
– 1/2 cup, milk (we used oat milk)
– 1 tsp, vanilla extract
– 1 cup,  fresh raspberries

1. Preheat the oven to 375 and grease a doughnut pan and lightly dust it with flour.
2. In a large bowl, whisk flour, baking powder, and salt.
3. In a stand mixer (or in a bowl using a hand mixer), mix the butter and sugar
4. Add egg, milk, and vanilla and mix until combined
5. Add dry ingredients to the wet
6. Fold in the raspberries with a wooden spoon and dry not to break them up too much
7. Fill donut pan with batter (3/4 full)
8. Bake for 14-16 minutes
9. Enjoy!

Thank you to Flourish Flour for sponsoring this post. All opinions, as always, are 100% my own. Photos by Julia Dags.

View all posts in:

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.