1 ½cupsgluten free flour (I use Bob's Red Mill 1 to 1)
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
⅓cupgranulated sugar
3tablespoonsunsalted buttermelted
½cupcrushed pineapples
1cupGreek yogurtroom temperature
For the glaze:
1cuppowdered sugar
2tablespoonswhole milk
coconut flakes
Instructions
Preheat oven to 350°F and grease donut pans.
In a small bowl, whisk the flour, baking powder, baking soda, and salt to combine. Set aside.
In a separate bowl, combine the sugar with the melted butter. Add the yogurt and crushed pineapples. Add the dry ingredients to the wet ingredients and stir until just combined.
Spoon or pipe the batter into prepared donut pan. Bake for 16-18 minutes. Allow donuts to cool in the pan before removing and glazing.
For the glaze:
Stir together the powdered sugar and milk. If the mixture is too thick, add more milk (one tablespoon at a time).
Gently dip each donut into the glaze and sprinkle with coconut flakes. Allow glaze to set before serving.
Notes
Make sure the melted butter has cooled before adding to the yogurt and pineapple mixture.
Do not drain the crushed pineapples. When you are measuring the crushed pineapples, be sure to include some of the juice for added moisture.
Feel free to use however much coconut you'd like! There's not a set amount.