Have you ever tried to get back on track with your eating or started yet another diet to regain a bit of shape, but that craving for something sweet just won’t leave you? In these cases, those little treats that the web often calls “fit” come to our rescue—though I prefer to call them simply light, wholesome and low-calorie. A small sweet concession that won’t leave you with too much guilt! These carrot and Greek yogurt mini doughnuts fit that category. They’re really simple and super quick to make, you don’t even need electric beaters and they bake in only 10 minutes! Of course, if you don’t have a mini doughnut mold, you can make muffins instead, but in that case the baking time will be a few minutes longer. The batter is based on Greek yogurt and grated carrots, so it’s quite healthy since no added fats are required, and they’re very soft—trust me! They’ll be perfect, given their size, for a mid-morning snack or a healthy after-school treat for your kids. My husband and I enjoyed them in the morning dunked in milk and coffee, and I must say they give the right boost to start the day without being as heavy as commercially available snacks. They’re a nice compromise for those who like a little pampering without excess. Try them and tell me what you think!
If, like me, you love this type of treat and want to vary them a bit, here are a few more ideas:
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 12 small doughnuts or 6 medium
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ IN THIS RECIPE THERE IS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work at no extra cost to you!
- 3.5 oz type 1 flour (farro-type semi-whole) (about 3/4 cup)
- 3.5 oz Greek yogurt, 2% fat (about 1/3 cup)
- 2.5 oz carrot (grated (about 1/2 cup))
- 1 egg
- 2.4 fl oz plant-based milk (about 1/3 cup)
- 2.5 oz honey (about 3 tbsp + 1 tsp (or agave syrup))
- 1 tsp vanilla extract
- 1 tsp baking powder (for desserts)
- 1 pinch salt
- to taste powdered sugar
Tools
- 1 Mixing bowl
- 1 Hand whisk
- 1 Grater
- 1 Spatula
- 1 Donut mold (silicone)
- 1 Ice cream scoop
- 1 Sieve
Steps
Start by grating the carrot with a medium-holed grater.
Transfer the grated carrot to a mixing bowl and crack in one egg.
Add the Greek yogurt and the honey and whisk together with a hand whisk.
Add the vanilla extract and pour the milk in a thin stream, continuing to whisk.
Finally, add the flour and sifted baking powder, and a pinch of salt.
Fold with a spatula until you obtain a homogeneous batter.
Transfer the mixture into a slightly oiled silicone mold suitable for mini doughnuts.
Bake in a preheated oven (static mode) at 356°F for 10–11 minutes for the smaller molds or 13–15 minutes for medium-sized ones.
Remove from the oven and let cool slightly before unmolding.
Once cooled, dust with powdered sugar to taste.
And voilà… the carrot and Greek yogurt mini doughnuts are ready to enjoy!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the doughnuts at room temperature under a glass dome or in an airtight container for up to 2-3 days.
Tips, notes, variations and suggestions
🟣 For a richer version, dip the top of the doughnuts in melted dark chocolate (melted in a double boiler).
🟣 For extra flavor: add a pinch of cinnamon or ginger to enhance the carrot’s taste without adding sugar.
FAQ (Questions and Answers)
Can I make this recipe 100% plant-based?
Absolutely. You can replace the Greek yogurt with a plant-based yogurt such as plain soy yogurt (preferably strained to achieve a thicker consistency similar to Greek), substitute the honey with another sweetener such as about 2.1–2.8 oz (60–80 g) of erythritol (or stevia or unrefined cane sugar), and replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water and left to sit for 10 minutes (flax egg).
