Gluten Free Vegan Blueberry DonutDonuts
An easy recipe for healthy baked blueberry donuts that are eggless and wheat free, making them gluten-free and vegan! Moist and cake-like on the inside, they are tender on the outside with a delicious sugar free glaze! Bonus? These donuts come with a paleo and keto option!
CourseDessert
CuisineAmerican
Prep Time5 minutes
Cook Time12 minutes
Servings12 Donuts
Calories80kcal
AuthorArman
Ingredients
For the gluten-free and vegan option
2 1/2 cups gluten-free self-rising flour
1/2 cup pure maple syrup can sub for agave nectar
1/4 cup coconut oil
1 cup milk of choice
1/4 cup blueberries
For the paleo and keto option
2 1/4 cups blanched almond flour
1/2 cup granulated sweetener of choice
4 large eggs
1 teaspoon baking powder
1 teaspoon apple cider vinegar
1/4 cup milk of choice
1/4 cup blueberries
For the sugar free glaze
2 cups sugar free powdered sugar
1 teaspoon vanilla extract
1-2 tablespoon milk of choice
Instructions
For the vegan and gluten-free option
Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the blueberries, and mix until a thick dough remains. Fold through the blueberries.
Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
Bake for 12-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Once cool, spread each donut in the sugar free glaze.
For the paleo and keto option
Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
In a large mixing bowl, add your blanched almond flour and sweetener of choice and mix well. Set aside. In a separate mixing bowl, add the rest of your ingredients, except for the blueberries, and mix until combined. Add to your dry ingredients and mix until combined. Fold through the blueberries.
Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
Bake for 12-15 minutes, or until a skewer comes out clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Once cool, spread each donut in the sugar free glaze.
For the sugar-free glaze
Add your powdered sugar into a large mixing bowl.
Add your vanilla extract and one teaspoon of milk of choice. Slowly add extra milk while stirring the mixture, until thick.
Notes
Healthy Gluten Free Vegan Blueberry Donuts Recipe should be stored in the fridge and will keep well for up to 1 week. Donuts are freezer friendly and keep well for up to 6 months.
Nutrition
Serving: 1Donut | Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Fiber: 4g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 7g
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