Blueberry Donuts

I have one kid who can eat blueberries as if his life depended on it and another kid who would only eat blueberries if it was in a muffin. But blueberries are really good for you! They are one of the highest of anti-oxidant fruits, have a good amount of the B-complex vitamins and even have minerals like potassium, manganese, copper, iron, and zinc. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required for the production of red blood cells, and iron is required for red blood cell formation.

All that for one tiny sweet little berry? Sign me up! I just had to figure out a way to get my other little love bug to enjoy blueberries as much as the rest of the family does without surrounding it with sugar.

This time I decided on donuts instead of muffins and I didn’t want to add any refined sugar. The sweetness comes from the berries and from pure maple syrup.

** I have also made these “plain” by not adding in the blueberries and they come out really good, too **

1/4 cup almond milk (or cashew milk)

1 tsp apple cider vinegar (ACV)

1/4 tsp vanilla extract

1/3 cup pure maple syrup

3 1/2 tbsp apple sauce (no sugar added)

1 cup gluten free flour blend

1/4 tsp Himalayan sea salt

1 tsp baking powder

1/2 tsp cinnamon

1/2 cup fresh blueberries

  1. Preheat oven to 350 and grease a donut pan – I rub the donut pan with coconut oil.
  2. Mix all the dry ingredients in a medium sized bowl.
  3. Mix all the wet ingredients in a large bowl.
  4. Combine wet and dry ingredients and whisk to mix. Fold in blueberries carefully.
  5.  Bake for 12 minutes.


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