Healthy Blueberry Vegan Donuts
This recipe for Healthy Vegan Blueberry Donuts makes fluffy, moist, oven-baked donuts that are completely dairy-free. The best part is that you can have freshly baked warm-out-of-the-oven donuts ready in just 30-minutes that taste like they came from a bakery! They are the ideal healthy sweet treat for the entire family that you didn't even know you needed. Nobody will believe these are Plant-based and Vegan!
Servings 6 Donuts
- 1 cup blueberries, frozen or fresh (See Notes for frozen option!)
- 1 ½ cups organic all-purpose flour (I use Bob's Red Mill)
- 2 tsps baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup Agave (See Notes!)
- ¾ cup Almond milk, unsweetened (You can use your fave plant-based milk!)
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar (I use Bragg's)
- 3 Tbsps vegan butter, melted (I use Earth Balance; See Notes!)
- 2 cups organic powdered sugar, sifted
- 2 Tbsps blueberry preserve
- 1-2 Tbsps Almond milk, unsweetened
Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that has 6-wells.
In a bowl, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 2-3 minutes. Then add the melted butter, vanilla, Agave and whisk everything together.
In a separate bowl, sift together the flour, baking powder, baking soda, and sea salt. Finally, stir in the dry ingredients until just well combined and batter is thick and smooth, about 2-3 minutes. Fold in the blueberries.
Spoon the batter into a piping bag (or zip loc bag, cutting a medium hole at the corner) and pipe batter it into prepared donut pan wells, filling them about ¾ of the way.
Bake for 16-18 minutes or until toothpick inserted into donuts comes out clean.
Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and unto a cooling rack to cool completely.
Whisk together the powdered sugar, blueberry preserve, and Almond milk (1 Tbsp) until smooth and consistency is met. NOTE: For a thicker glaze, add additional powered sugar (1 tablespoon at a time) until consistency is met. For a desired thinner glaze, add additional milk (1 tablespoon at a time) until consistency is met.
Once fully cooled, dip each donut into the prepared blueberry glaze and set them back onto cooling rack so that glaze hardens a bit.
Calories: 261kcal | Carbohydrates: 88g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 377mg | Potassium: 61mg | Fiber: 2g | Sugar: 18g | Vitamin A: 14IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg