Ingredients

The following ingredients have 12 Servings
  • 1 cup whole wheat pastry flour
  • 2/3 cup sugar
  • 1/2 cup flax seed meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup plain Stonyfield low fat plain yogurt
  • 2 eggs
  • 2 tablespoons coconut oil (melted)
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2/3 cup chocolate chips

Instruction

  • Pre-heat oven to 350 degrees and spray two donut pans with cooking spray; set aside.
  • In a large bowl, combine dry ingredients (flour through salt) and whisk together to remove any lumps.
  • In a medium bowl, whisk together yogurt, eggs, melted coconut oil, lemon zest and juice.
  • Slowly pour the wet ingredients into the dry and stir until ingredients are fully incorporated. Be careful not to overtax to ensure a fluffy end result.
  • Divide batter evenly between baking pans (I like to use a large cookie scoop) and use your finger to make sure the center isn't covered in batter.
  • Bake for 16-18 minutes or until toothpick comes out clean. Let cool five minutes in pan before transferring to a wire wrack to cool completely.
  • While donuts are cooling slightly, melt chocolate chips over a double boiler or in the microwave for 60-90 seconds, stirring every 30 seconds.
  • Drizzle chocolate evenly over each donut using a spoon or a small plastic bag. Chill for 10 minutes to let chocolate set before serving.