Skinny Blueberry Donuts
Try this Skinny Blueberry Donuts recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut oil melted
- 1/2-1 cup fresh blueberries
- 1 1/4 cups whole wheat pastry flour spoon in (all-purpose, spelt or whole wheat flour will also work, as well as kodiak cake pancake mix)
- 1/2 cup unsweetened non-dairy milk (i like almond milk or
- powdered sugar (optional topping)
- Carbohydrate 10.606273665873 g
- Cholesterol 0.326666666003912 mg
- Fat 3.05402733318753 g
- Fiber 1.70888330663045 g
- Protein 2.18893366611824 g
- Saturated Fat 2.4427079999092 g
- Serving Size 1 1 donut (29g)
- Sodium 1404.60227065959 mg
- Sugar 8.89739035924256 g
- Trans Fat 0.239490866659211 g
- Calories 75 calories
Pre-heat oven to 350° F.In a large bowl, combine flour, baking powder, salt and sugar. Stir in egg, milk, vanilla extract and coconut oil. I add the coconut oil last and stir swiftly, as to avoid it hardening up. Gradually, stir in blueberries.Spoon batter into a liberally greased donut pan (nonstick spray works fine). Divide equally to create 10 donuts- batter should fill donut molds to the center (but not cover it).Bake for 9-10 minutes. Let donuts cool for about 5 minutes before removing them from the donut pan. You may need to use a knife to remove each donut from the pan. Enjoy!
