Baked Blueberry Doughnuts (vegan & naturally sweetened)
Naturally sweetened, baked, and vegan. These doughnuts should be illegal.
I’ve been kicking off this month with some healthy treats, and I strongly believe that doughnuts should be no exception. I’ve made chocolate baked doughnuts and pumpkin spiced doughnuts, but this time I wanted to make something a bit fresher and lighter. Looking into my pantry and freezer and seeing a huge bag of frozen blueberries must have set off a lightbulb in my head because I seriously set to work right there and then. These doughnuts were done in a matter of minutes, and to keep the healthy theme going I decided to dip them in some vegan blueberry yogurt, rather than whipping up some sort of icing as a glaze.
AND LET ME TELL YOU, FRIENDS: THEY ARE GLORIOUS.
They’re sweet from the maple syrup, fluffy and bursting with blueberries. The thick yogurt coating on top just hits the spot, and you can gladly eat these for breakfast and feel ready to take on the day.
Baked Blueberry Doughnuts
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup apple sauce
1/3 cup maple syrup
1/4 cup water
1 Tbsp oil
1 1/2 Tbsp apple cider vinegar
1/2 cup frozen or fresh blueberries
Preheat your oven to 350F. In a medium bowl, whisk together the flour + baking soda + baking powder + salt and set aside. In another bowl, mix together the remaining ingredients, except for the blueberries. Add your wet mixture to your dry and mix until everything if fully incorporated - but don’t over-mix! Gently fold in your blueberries until they’re incorporated. Fill your six - donut pan with the batter, and bake for 20 minutes minutes. When you take the doughnuts out of the oven, give them a moment to cool before dipping into the yogurt or glaze you’re using.