Delicious Healthy Lemon Poppy Seed Donuts!

Delicious Healthy Lemon Poppy Seed Donuts!

My healthy lemon poppy seed donuts are perfect for spring right around the corner! Made healthier with white wheat flour and olive oil. You can also substitute the coconut sugar for honey or maple syrup for an even lighter lemon poppy seed donut recipe.

5 from 3 votes

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Prep Time 15

Cook Time 15

cooling time & frosting 15

Total Time 45

Course Dessert

Cuisine American

Servings donuts

Calories 179 kcal

Equipment

donut pan
wire cooling rack

Ingredients

For the healthy lemon poppy seed donut batter:

⅓ cup coconut sugar or date sugar
zest of 2 lemons
2 tablespoon olive oil or avocado oil
1 large egg vegan sub 1 flax egg or 1 chia seed egg
1 teaspoon pure vanilla extract
1 cup white wheat flour or 1:1 gluten free baking flour
1 teaspoon baking powder (aluminum free)
½ teaspoon pink sea salt
1 teaspoon poppy seeds
2 tablespoon lemon juice
⅓ cup vanilla soy milk (unsweetened) or milk of choice

For the healthy donut glaze:

⅓ cup raw honey
2-4 tablespoon fresh lemon juice

Instructions

For the healthy baked donut batter

Preheat oven to 350 degrees Fahrenheit and grease a 6 hole donut pan. Set aside.
In a medium sized bowl, mix the sugar with the zest of 2 lemons until fragrant.
⅓ cup coconut sugar or date sugar, zest of 2 lemons
Add the 2 tablespoon oil, egg, and vanilla. Stir to combine.
2 tablespoon olive oil or avocado oil, 1 teaspoon pure vanilla extract, 1 large egg
Next, add the white wheat flour, baking powder, salt, and poppy seeds. Stir to combine. The mixture may look very dry and not totally incorporate, this is okay.
1 cup white wheat flour, 1 teaspoon baking powder (aluminum free), ½ teaspoon pink sea salt, 1 teaspoon poppy seeds
Finally, stir in the lemon juice and the milk. Stir until totally smooth and incorporated. Just make sure to not over mix!
2 tablespoon lemon juice, ⅓ cup vanilla soy milk (unsweetened)
Divide the batter between 6 greased donut holes.
Bake at 350 degrees Fahrenheit for 12-15 minutes.
Remove from oven and let cool in the pan on a wire rack.
To remove them, insert a small spatula along the outside edges to completely loosen them. Turn the pan upside down to let them fall out.

For the lemon glaze

Whisk together ⅓ cup honey with 2-4 tablespoons lemon juice. If you like it thinner, add more lemon juice. I make mine thinner so I can dip the donuts to coat them.
⅓ cup raw honey, 2-4 tablespoon fresh lemon juice
Dip or frost each donut. Let dry on your wire rack.
Cover and store at room temperature for up to 3 days.

Notes

Nutrition information for any recipe on thehintofrosemary is only an estimate. Nutrition information for this lemon poppy seed donut recipe does not include the glaze.

Nutrition

Serving: 1lemon poppy seed doughnutCalories: 179kcalCarbohydrates: 28gProtein: 3gFat: 5.7gSaturated Fat: 0.6gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 3.3gCholesterol: 31mgSodium: 204mgPotassium: 59mgFiber: 1gSugar: 11gVitamin C: 4.25mgCalcium: 13mgIron: 0.4mg

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