Go Back
+ servings
Servings: 12


Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Fresh Strawberry Buttermilk Donuts - made with whole wheat flour, fresh strawberries and sweet strawberry glaze. Very easy to whip up, perfect for breakfast or snack.
5 from 5 votes
Leave a Review »


For The Donuts:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup buttermilk
  • 2 large eggs
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil — (melted)
  • 1/2 tbsp vanilla extract
  • 1 cup fresh strawberries — , diced

For The Strawberry Glaze:

  • 1 cup powdered sugar
  • 1/2 cup fresh strawberries — , diced
  • 1-2 tbsp warm water — , if needed to thin the glaze


  1. Preheat oven to 425 F. Spray a donut pan with cooking spray.
  2. In a bowl combine flour, sugar, baking powder and salt. Stir to combine.
  3. In a separate bowl whisk together buttermilk, eggs, maple syrup, coconut oil and vanilla.
  4. Add wet ingredients to dry ingredients and mix until incorporated. Do not over mix.
  5. Fold in 1 cup of strawberries.
  6. Pipe mixture into the prepared donut pan, filling it 2/3 full. Bake donuts for 8-10 minutes, until toothpick inserted comes out clean. Let donuts cool in the pan for 5 minutes, then transfer to a cooling rack and let them cool completely.

For The Glaze:

  1. Puree 1/2 cup strawberries and strain through a fine mesh strainer, trying to extract as much juice as you can. Combine strawberry juice and powdered sugar. Stir and add warm water to thin it, if needed.
  2. Dip donuts into glaze. Serve immediately or keep in an air tight container in the fridge for 2 days.

Recipe Notes

All ingredients should be at room temperature. Buttermilk should not be cold. Coconut oil should be melted, but not too hot.
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 208, Fat: 3g, Saturated Fat: 2g, Cholesterol: 28mg, Sodium: 125mg, Potassium: 183mg, Carbohydrates: 40g, Fiber: 1g, Sugar: 23g, Protein: 3g, Vitamin A: 65%, Vitamin C: 10.6%, Calcium: 64%, Iron: 1.1%