Low Sodium Strawberry Donuts
Indulge guilt-free with these delightful Low Sodium Strawberry Donuts, the perfect balance of flavor and health-consciousness. These oven-baked treats boast a soft, fluffy texture with bursts of juicy, finely chopped strawberries in every bite, making them an irresistible choice for breakfast, dessert, or snack time. Crafted with low-sodium baking powder and unsalted butter, this recipe ensures that you can enjoy donuts without compromising your dietary needs. An optional strawberry glaze adds a vibrant sweetness, elevating their fruity charm while keeping the recipe customizable. Quick to prepare in just 15 minutes and baked to perfection in 10, these donuts are both easy and satisfying. Whether enjoyed fresh from the oven or stored for later, they’re a nourishing and flavorful twist on the classic donut that won’t weigh down your health goals. Ideal for those seeking healthier baked goods, low sodium recipes, or a creative strawberry treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder (low sodium if available)
- 0.5 cup Granulated sugar
- 1 cup Fresh strawberries (finely chopped)
- 4 tablespoons Unsalted butter (melted)
- 0.75 cup Low-fat milk (or plant-based milk for dairy-free version)
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 0.5 cup Powdered sugar (for optional glaze)
- 2 tablespoons Strawberry puree (for optional glaze)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cavity donut pan or spray it with cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until evenly combined.
In a separate large bowl, whisk the melted unsalted butter, low-fat milk, egg, and vanilla extract until smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing the batter.
Gently fold the finely chopped strawberries into the batter until evenly distributed.
Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off. Pipe the batter evenly into the prepared donut pan cavities, filling each about three-quarters full.
Bake the donuts in the preheated oven for 8–10 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For an optional glaze, whisk together the powdered sugar and strawberry puree until smooth. Drizzle over the cooled donuts or dip the tops into the glaze for a more coated finish.
Let the glaze set for 10–15 minutes before serving. Enjoy your low sodium strawberry donuts fresh or store them in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 327.1 g | 119% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 182.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
