Raspberry Coconut Donuts

A healthier take on raspberry Zingers. Fresh raspberries, whole grains and lots of coconut.

Baked Donuts:
1/3 cup low-fat buttermilk (room temp)
1 large egg (room temp)
1 teaspoon real vanilla extract
2 tablespoons melted coconut oil
3/4 cup white whole wheat flour
1/4 cup finely shredded unsweetened coconut
1/4 cup coconut sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/3 cup fresh raspberries, chopped into quarters (about 12 small whole raspberries)

Glaze & Topping:
2 tablespoons raspberry jam or preserves
2 tablespoons coconut butter (not coconut oil)
2 tablespoons room temperature milk or non-dairy milk (you may need more depending on desired consistency)
1/2 cup finely shredded unsweetened coconut

View the full recipe at Toaster Oven Love →