Healthier Grapefruit Doughnuts – made with whole wheat flour, coconut oil and greek yogurt. Baked rather than fried. Wonderful for breakfast!
I’m in love with a doughnut.
A doughnut that has enough sweet stuff to make it feel indulgent and satisfying, but plenty of healthy stuff in there to keep your halo intact.
A doughnut that can be eaten for breakfast with zero guilt. Yay!!
Those ruby red grapefruits are looking so good right now. I bought a load of them for breakfast, and watched with a slightly wicked smirk as my kids had one for breakfast – all the while pulling their pinched ‘grapefruit faces’.
They enjoyed them as a change to the usual berries they have with their cereal, but two days in a row was enough for them.
Since they willingly ate the fresh grapefruits with no moaning, I though I’d treat them with these delicious grapefruit doughnuts.
They’re made with 1/4 whole wheat flour, as well as grapefruit juice, coconut oil and greek yogurt. All in all, a pretty nutritious breakfast. Of course we’ve got caster sugar in the recipe, and confectioner’s sugar in the glaze, but life’s about balance!
They’re really quick to make. More of a cake batter then a normal doughnut batter – so no proving required. They’re also baked in the oven in a doughnut tin. A lot healthier and less mess than using oil.
I can’t wait to make them again. The kids are off school the week after next, so I’ll be making a few variations with them. Maybe cherry and almond flavour? or peanut butter banana flavour? Probably both…..
ooh ooh, we’re also going to visit the Harry Potter Studio tour whilst they’re off. I’m more than a little excited!! We get to ride in the Hogwarts Express, drink butterbeer and wander down Diagon alley!
Eek I can’t wait! Poor kids will probably be dragged round as I’m running to all the attractions in a frenzy (pay back for all those sweetie/ice cream-induced mania sessions on other days out if you ask me).
Beautiful breakfast doughnuts and Harry Pottter? Can’t wait 🙂
- 150g/1 cup plain (all-purpose) flour
- 50g ½ cup wholewheat/wholemeal flour (plain/all-purpose or self raising wholemeal flour are all fine)
- 120g/1/2 cup golden caster sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup/5oz oz Greek yogurt
- 4tbsp coconut oil, melted
- ¼ cup milk
- 7 tbsp grapefruit juice
- zest of one grapefruit
- 1 cup confectioner's sugar
- 3-4 tbsp grapefruit juice
- Zest of one grapefruit
- Preheat oven to 170c/325f Grease two 6-piece doughnut tins with vegetable oil or spray.
- In a large bowl, mix the flours, sugar, baking powder, baking soda, and salt until combined. Add in the egg, yogurt, oil, milk and grapefruit juice and zest. Mix, using a spatula until everything is just combined. Don’t overmix, as this will toughen the doughnuts.
- Spoon the doughnut batter into a piping bag (no tip required) or a plastic bag with the corner cup off. You want the hole to be approx. ¾”. This makes it easier to fill the doughnut tins. Pipe the batter into each tin.
- Place in the oven and bake for 10-15 minutes, until an inserted skewer comes out clean.
- Whilst the doughnuts are cooking, whisk together the grapefruit juice, zest and sugar and put to one side.
- Take the doughnuts out of the oven, leave to cool for 10 minutes in the tray, then dip the doughnuts into the glaze (you may have to mix the glaze again before dipping). Turn over and place on a cooling rack. Sprinkle on the grapefruit zest.
- Leave to cool on the cooling rack until the sugar glaze crisps up.