Tart lemon-y goodness paired with everyone’s favorite breakfast cake: the donut.
While I did not actually get to celebrate #NationalDonutDay last Friday (tears, real tears), I have been eating on these donuts for a week or so now, so that kind of makes up for it? Right?
Nevertheless, these Baked Lemon Donuts are my new obsession and go to snack. They are perfectly bite-sized, not overly sweet with a hint of tartiness, and made using Kodiak Cakes Almond Poppyseed Flapjack Mix, so they pack a little protein punch that we all probably need.
Protein + Carbs = Post-Workout Snack
Post-Workout Snack = Baked Lemon Donuts
Baked Lemon Donuts = Joy/Happiness/Deliciousness/Etc.
I mean, with that kind of sound argument, you almost HAVE to make these donuts. The only slight inconvenience about this recipe is the procuring of a donut tin, but fret not my friends, they are actually not that expensive and can be almost always found on a shelf at your local Home Goods/TJ Maxx/Tuesday Morning. And I mean, it is a pretty sound investment to be able to have unlimited access to freshly baked donuts 24/7, amirite?
Also, let us not forget the fact that these donuts take about 20 minutes total to prepare. Start to finish. Freshly baked donuts, in your hands, in like, 20 minutes!! Wild.
So, without further ado, bake a storm and be rewarded with a tangy bite of donut-y goodness. Ready, set, bake!
Baked Lemon Donuts
Equipment
- Donut Tin
Ingredients
- 1 ¼ cup almond poppyseed flapjack mix (from Kodiak Cakes)
- ½ cup almond milk
- 1 large egg
- 1 ½ tbsp lemon juice
- Zest of 1 lemon
- 1 tbsp greek yogurt
- ¼ cup coconut sugar
- 1 tbsp coconut oil (melted)
Lemon Glaze
- ½ cup powdered sugar
- 1 tbsp lemon juice
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F. Grease your donut tin with nonstick cooking spray or melted coconut oil. Set aside.
- In a medium bowl, combine the flapjack mix, almond milk, egg, lemon juice & zest, greek yogurt, coconut sugar, & melted coconut oil.
- Place a sandwich size baggie into a mug, with the opening edges peeled back. Pour the donut mixture into the baggie for piping ease. Cut off the tip of one corner of the baggie, and fill each donut tin about ⅔ of the way full with the mix.
- Place the donuts into the oven and bake for 10 minutes. Remove from oven and allow to cool completely.
- While the donuts cool, prepare your lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice and zest.
- Once the donuts are cool to the touch, dip each donut into the lemon glaze bowl. If you have a cooling rack, feel free to pour the glaze over the donuts for ease of application.
- Allow the glaze to soak in, then eat and enjoy!
I hope you enjoy these lemon-y, healthy, baked donuts as much as I do! They are the perfect sweet treat that screams of summertime citrus. Have a great rest of your week bakers!
And yaknow, per usual, if you do bake these make sure to tag me on the ‘gram at @mads.eatz so I can see your beautiful creations! Nothing quite warms my heart more than seeing others enjoy the recipes I make! So, thanks for that.
XOXO, Mads