I was at the market the other day and they had the biggest yummiest cartons of blueberries imaginable. If we're being honest, I ate most of my carton while shopping and had to go back for a second one. But they were extremely yummy and blueberries are so healthy for us there's no need for me to feel guilty.
Eating blueberries raw is my absolute favorite. I would take a handful of blueberries over a candy bar any day. You'll find that once you train your body not to eat sugary processed foods, then you won't even crave them or have any desire for them. However, if you start to crave doughnuts, then don't feel guilty, instead try these healthy, vegan and gluten free blueberry doughnuts!
Warm, soft, blueberry filled doughnuts - it's what's for breakfast!
A few notes:
Doughnut Pans: This recipe is good for 6 regular sized doughnuts. If you doughnut have this type of pan, a regular muffin pan would be fine.
(Did you see what I did there? Doughnut- Do not)
Protein Doughnuts: These are super easy to make into protein doughnuts. In fact, the ones in the picture are made with protein powder. The only adjustment to make is that instead of 1 cup of flour, you'll use a combination of flour and protein powder. The easiest way to do this is to put your standard scoop of protein powder into the measuring cup and fill the rest with flour until you have a one cup. Easy.
Flavoring: In this recipe I used vanilla because I used my vanilla protein powder but you could also use lemon extract or cinnamon. Both of those flavors would mix really well with blueberry.
Ingredients:
1 Cup Gluten Free Flour (any all purpose flour will work)
1/4 Cup + 2 Tbsp Almond Milk
1 tsp Apple Cider Vinegar
1/3 Cup Sticky Sweetener (Maple Syrup, Honey or Agave)
1/4 tsp Vanilla
3 1/2 Tbsp Oil (I used coconut oil, you could also use EVOO or vegetable oil)
1 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Blueberries
Process:
Mix all liquid ingredients in a bowl and allow to sit for a moment. Preheat oven to 350 degrees and grease your pan. Add the remaining dry ingredients (not the blueberries) to the bowl and stir until combined. The batter will seem thick and almost sticky.
Add in the blueberries and very gently fold them into the batter. You want to be careful not to smash the blueberries otherwise you'll just end up with purple doughnuts and you won't get those big bites of baked blueberries that are so delicious.
At this point you will need to use a small spoon and your fingers to get the batter into the doughnut pan. Just drop a few spoonfuls of batter into the pan and using your fingers to help, gently spread it around the mold.
These will bake for 10-12 minutes and you will start to smell them about halfway through and they will smell amazing! Remove from the oven and allow to sit in the pan for two minutes before removing them.
These are delicious as is but I added a little "icing" for presentation purposes. All I did was mix a little of my vanilla protein powder with almond milk and drizzled it over the top. I suggest eating these warm because they will melt in your mouth! Enjoy!
Look at all that blueberry goodness!
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