Say goodbye to loads of sugar and hello to these deliciously light blueberry baked donuts. They are not only super fluffy but also free of gluten, dairy and refined sugar. Perfect for a quick and easy treat to enjoy with friends and family.
Probably one of my favorite desserts to make..yes you guessed it right…homemade baked donuts. In the last year, I believe I’ve come up with 5-10 different donut recipes. Some of them are linked down below.
- Paleo Triple Chocolate Donuts
- Mini Cinnamon Donuts
- Almond Butter Donuts
- Vegan Chocolate Marble Glaze
- Almond Butter Donuts
What can I say? They’re just so fun and easy to make. 😛
Pick your favorite flavors and whip em up in no time. No need to fry your donuts or drench them in sugar. All you need, is a silicone donut pan. Yup, it’s that easy.
For these donuts, I decided to bring on the blueberries. They’re in season right now and who doesn’t love blueberries?
How to make these baked blueberry donuts?
1. Preheat the oven to 350 degrees Fahrenheit and grease a donut pan with coconut oil. This dough is naturally very moist, but if your dough turns out to be a bit more dry, this silicone donut pan will be a life saver.
2. In a medium sized bowl whisk eggs, maple syrup, unsweetened applesauce, coconut sugar, and coconut yogurt until combined. If you don’t have easy access to coconut yogurt, coconut cream will do the trick.
3. In a separate bowl mix cassava flour, baking powder, baking soda, and salt. Add this into the wet ingredients and mix until evenly combined.
4. Carefully fold in fresh blueberries and fill donut molds 3/4 full. I like to use a piping or ziplock bags when pouring the dough to ensure evenly baked donuts and avoid some of the mess. Bake for about 18-20 minutes and let cool.
5. For the glaze, puree fresh blueberries in a food processor. No need to strain. In a small bowl mix blueberry puree, powdered sweetener, and cashew milk. Dip each donut into glaze and let dry on a cooling rack for about 20-30 minutes before serving.
If you happen to make this delicious recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.
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Blueberry Baked Donuts
Say goodbye to loads of sugar and hello to these deliciously light blueberry baked donuts. They are not only super fluffy but also free of gluten, dairy and refined sugar. Perfect for a quick and easy treat to enjoy with friends and family.
Ingredients
Donuts
- 3 eggs
- ¼ cup maple syrup
- ⅔ cup unsweetened applesauce
- ¼ cup organic coconut sugar
- ½ cup organic coconut yogurt (unsweetened)
- 1 ½ cup Organic Cassava Flour
- 1 tsp baking powder`
- ½ tsp baking soda
- ¾ cup fresh blueberries
- Pinch of salt
Glaze
- ½ tbsp plant-based milk (or lemon juice)
- 1 ¼ cup powdered monk fruit sweetener (sub with confectioners sugar)
- ¼ cup blueberries
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and grease a donut pan with coconut oil.
2. In a medium sized bowl whisk eggs, maple syrup, unsweetened applesauce, coconut sugar, and yogurt until combined.
3. In a separate bowl mix cassava flour, baking powder, baking soda, and salt. Add into wet ingredients and mix until just combined.
4. Carefully fold in blueberries.
Transfer batter into a piping bag and fill donut molds about ¾ full.
5. Bake for about 18-20 minutes and let cool.
For the glaze puree fresh blueberries in a food processor.
6. In a small bowl mix blueberry puree, powdered sweetener, and milk.
7. Dip each donut into glaze and let dry on a cooling rack for about 20-30 minutes before serving.
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