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Berry Yoghurt Donuts

by Pamela Higgins
on 7th June 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Deliciously moreish donuts that will leave you wanting more! The mix of berries and yogurt make for a beautiful combination which is easy to make and ideal for an afternoon snack.

Berry Yoghurt Donuts

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  • For the donuts
  • 1 tbsp flaxseed
  • 150g oat flour
  • 50g ground almonds
  • 80g sweetner or stevia
  • 1 tsp baking powder
  • 100g yogurt
  • 100ml milk
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 100g frozen mixed berries
  • For the topping
  • 150g coconut yogurt
  • 2 tbsp maple syrup
  • 1 tbsp coconut flour
  • 1/2 tsp vanilla extract
  • To decorate
  • Coconut chips
  • Freeze-dried berries
Prep Time


  1. Preheat the oven to 170C and grease a 6-hole donut tin

  2. In a small bowl mix the flaxseed with 2 tablespoons water and leave for 5 minutes to thicken

  3. Place the flour, almonds, stevia and baking powder into your Ninja Kitchen Nutri Ninja blender then add the flaxseed mixture plus the yoghurt, milk and maple syrup. Blend well until combined then stir in the berries

  4. Spoon into the donut tin and fill to the top. Bake for 15-20 minutes until golden and risen. Leave to cool

  5. Beat together the topping ingredients and chill in the fridge until needed

  6. Once the donuts have cooled, remove from the tin, spread over some of the topping then decorate with coconut chips and freeze-dried berries. Enjoy!

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins