Whole wheat, dairy free, homemade donuts made with raspberries, coconut, and poppy seeds!
Welcome back to your regularly scheduled dose of fun frosting! I’m not a Valentine’s Day girl by any stretch, but I like this pink color thing. Beets, strawberries, raspberries, I’m all over this fruit trend!
It’s all about donuts today and getting a double dose of raspberries.
What is it about donuts yall, I mean, any flavor combo becomes automatically more awesome when in a donut. Like, do you want a chocolate chip muffin or glazed chocolate chip donut? Funfetti? Samoas? Donuts … all the way. Or maybe that’s just me.
Don’t get me started on mini donuts, which I almost did, except raspberries don’t do mini well.
I think the fifth law of thermodynamics states that carbs in circular form are better in every way.
(I just had a biology test. Unfortunately it wasn’t on the laws of carbs in circular form.)
These donuts are tender and fluffy, with the unique texture of coconut and poppy seeds. These are definitely not Krispy Kreme – they’re their own category. My family loved these, saying they were sweet enough without the glaze but they texture combination of the donut and the glaze was unbeatable. My favorite part was the raspberries and the poppy seeds together. Now, I preface this saying that I don’t believe in guilty and non guilty foods BUT if you like your donuts but you want em more often than once a year 😉 these are for you! Secretly hearty, absolutely delicious, and fun, plain fun!
- 2 eggs
- 1 cup almond milk
- 2 Tablespoons melted coconut oil (you can sub vegetable oil)
- 1-1/4 cups whole wheat flour
- 1 cup all purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1-1/2 teaspoons poppy seeds
- ½ cup unsweetened coconut shreds
- 1 cup frozen raspberries, crushed slightly
- Preheat the oven to 325°F.
- Spray your donut pan with cooking spray and set aside. I used a six donut pan from Wilton.
- In a large bowl beat the eggs, almond milk, and oil together.
- Add the flours, sugar, baking powder, baking soda, and poppy seeds and stir until combined.
- Fold in the coconut shreds and frozen raspberries. Don't stir vigorously because your raspberries will "bleed" into the batter and this doesn't bake into pretty donuts :)
- Spoon (or pipe) the batter into the donut pan holes, filling to a little under ⅔ full.
- Bake for 15 minutes.
- Allow them to cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
- Repeat with remaining batter until it is all baked.
- For the glaze, combine ½ cup powdered sugar and ½-1 Tablespoon almond milk together and drizzle over cooled donuts.