Deliciously healthy blueberry donuts that are light, soft, and perfect for breakfast!
Big Fat Blueberry Donuts
Last week, my apartment kitchen magically turned itself into a donut-making factory. And I have no complaints with that.
Each morning was like going out to Dunkin Donuts…
Or really, it was like having my own personal Dunkin Donuts come to me, and I got to stay in my pajamas the whole time.
I don’t know about you, but any time I get to choose between getting dressed or staying in pajamas, the pajama option will win.
It’s not even a contest.
You May Also Like: Vegan Cinnamon Rolls – The Easy Recipe
The only hard part about having Dunkin Donuts in your kitchen is that you have to choose:
Do I want a peanut butter donut today?
Or one that is dripping with maple glaze?
Maybe I want a chocolate donut with sprinkles?
Or a big, fat blueberry muffin in donut form.
Yes, today I think I will go with the blueberry muffin.
*For low carb, try these Keto Blueberry Muffins instead
So about these healthy blueberry donuts…
Due to popular reader demand, I made the donuts refined-sugar-free this time, so you don’t need to use any granulated sugar here.
None of the refined sugar, all of the deliciousness.
Vegan baked donuts that can be whole-grain or even gluten-free.
Katie’s Kitchen > Dunkin Donuts
P.S. Do these pictures look familiar?
I know people love seeing in-process photos, but my kitchen is so dark that I have to go over to another part of the apartment to get enough light.
Once the liquid begins reacting with the dry ingredients in baked goods, my goal is to get that batter into the oven ASAP!
So I try to reuse in-process photos if the batter looks the same.
The batter above is actually blueberry sour cream coffee cake…
Hmmmm now I am wondering about how Blueberry Sour Cream Coffee Donuts might taste.
Back to the kitchen donut factory!!!
For many more donut flavors, be sure to check out these recipes for Vegan Donuts.
Blueberry Baked Donuts
Ingredients
- 1/4 cup milk of choice
- 1 tsp white or apple cider vinegar
- 1/4 tsp pure vanilla extract
- 1/3 cup pure maple syrup or agave or honey
- 3 1/2 tbsp oil – If you don’t mind fat-free texture you can use applesauce
- 1 cup flour, loosely packed (works with all-purpose, spelt, or bob's gf)
- 1/4 tsp salt
- 1 tsp baking powder
- optional pinch cardamom or cinnamon
- 1/2 cup blueberries, fresh or frozen-thawed (60g)
Instructions
- Combine first 5 ingredients, and set aside. Grease a donut pan (like this one on Amazon) OR mini muffin pan, and preheat oven to 350 F. Stir together all remaining ingredients except berries, then pour wet into dry once oven is preheated, and stir until just evenly mixed. Don't overmix. Either stir the blueberries in very carefully so they don't break and turn everything purple, or press them in after portioning the batter into the pan. Bake 10-12 minutes (depending on flour used), or until donuts have risen and batter is no longer wet. Let sit 5 minutes before removing from the pan. Frost with a basic glaze or even straight-up coconut butter, which is my favorite!View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Breakfast Recipes:
Alexa [fooduzzi.com] says
These look fantastic!! Blueberry donuts were always my favorite as a kid – pinned until I get my hands on a donut pan!
Cassie Tran says
Excuse me, but you’re talking to a former member of Team Krispy Kreme! Note that I never joined another donut shop fandom since XD these blueberry muffin donuts look AMAZING. I can imagine how awesome they taste with peanut butter or your marshmallow whip on top! Would these work with buckwheat flour or oat flour?
Chocolate Covered Katie says
Donuts made with oat flour are very chewy, which some people might not like… but it depends on your tastes. They do hold their shape with oat flour, so it’s just a matter of texture preference. I’ve not tried donuts with buckwheat flour.
Jenny says
Hi Katie,
Would these be good with some lemon juice and zest, or is the sweetness not strong enough to balance it out?
Thanks!
Karen says
I didn’t put lemon juice in them, but I did make a lemon icing for them and it was so so good. Confectioner sugar with lemon juice drizzled.
Kelly says
Hi, I love donuts!, can I use almond or coconut flour instead of the others?,
Chocolate Covered Katie says
Sorry, I haven’t tried so I really can’t say!
Katie says
You should be able to do almond flour fine! I have a similar recipie. Can’t wait to try cckaties!!
Cari says
Just made these… I used gf flour, coconut oil, and added 1/8tsp cardamom. In the mini muffin tin it made 9. I’m not too sure if the kids will approve, but I like them 🙂
Chocolate Covered Katie says
Wow you are fast! Thank you for making them!
Sofia says
Did you melt the oil?
Gaonu Vue says
These were amazing! When I first received the email with this recipe, I wanted to make it! I had all the ingredients and some of my housemates are either lactose intolerant, or are allergic to gluten. I made this recipe with a homemade gluten-free flour mix, along with agave nectar, applesauce, cinnamon, cashew milk, and strawberries (because I didn’t have any blueberries). It was amazing, except, I might omit the strawberries next time because it was really sour in comparison to the rest of the batter! My housemates loved them though! Thank you so much for the recipe and your creativity! Keep it up!
Chocolate Covered Katie says
Thank you so much for making them already. That makes me really happy!
Natalia says
Does your gf flour mix have xanam gum?
Chocolate Covered Katie says
I’ve made donuts from this base recipe with both Bob’s and Arrowhead Mills gf all purpose. In recipes I’ve tried, they seem to work similarly. I also stopped adding xanthan gum with those flours after once making muffins and forgetting to add it, then noticing I couldn’t tell a difference.
Elissa says
Ahhhhhh, this looks a-m-a-z-i-n-g!! Thanks for the great recipe!
Richard says
Hello from Sydney, Australia!
I’m going to ask my children, Katie ☺ and Julian, to help me make these with almond flour. As soon as we’ve tried them, I’ll report back.
Thanks for the recipe, Katie!
Crystal says
How did these come out with almond flour?
Kammy says
I tried it with almond flour and it came out crumbly. I’ve seen recipes on other websites and when they use almond flour they also usually use eggs as well. I’d follow what’s in this recipe to be safe.
Miriam Bitner says
I am SO excited to see this recipe! I am on a GF and DF diet and blueberry donuts are my favorite! I haven’t had one in such a long time! Thank you so much!
Adria Roach says
Hi Katie, I made these last night and my kids & I loved them!! I only had whole wheat pastry flour & coconut oil on hand, so those were my substitutions. I only got about 5 donuts because I always put too much batter in the pan 🙂
Darra says
This might be a dumb question, but how do the doughnuts end up having a doughnut shape with a hole in the center?
Megan says
Not a dumb question – they sell baked donut pans – YAY!
Such a great & easy way to get a donut without having to fry them – YUCK!
chrissy says
can i put batter in muffin tins (regular size)? i do not have mini muffin tins nor a donut pan…Would cooking time/ temp change?
Dana Goldinger says
You can use a regular muffin pan, with foil rolled in the middle to make the hole ?
Liz says
These look great! Blueberry Sour Cream Coffee Donuts sound divine too!
Diana says
These look delicious! How long do they keep, and do they need to be stored in the fridge?
Unofficial CCK Helper says
2-3 days unfridged, 4-5 fridge, a few months frozen.
Jen says
How would you freeze them? My four year old has never had doughnuts! This will change our world. 🙂 so excited to try!!
Jason Sanford says
Just freeze in a plastic or glass container, with parchment between each donut so they don’t stick together.
Lili @ Travelling oven says
Mmmm these look so delicious, as soon as I have a kitchen (I’m in the middle of the move so in a new apartment that is still VERY empty!), I’ll make these, yum! 🙂
Stephanie says
Hi Katie– made these for my kids tonight in honor of National Donut Day (!) and they were a hit. I made mine in mini muffin tins (rendered 15), used almond milk, maple syrup (less than 1/3 c), pinch of cinnamon, and regular flour. I actually forgot to add the vinegar. I’m not sure how that ingredient affects the recipe’s outcome, but we didn’t notice anything, so I was glad it still worked out. I tossed mine in a little powdered sugar and we ate them while they were still warm. The good and bad news is there weren’t any leftovers! Thanks for the recipe. I will try it in the Babycakes Donut Maker next time. I don’t love that appliance because you can’t peek to see if they’re ready, it is kind of trial and error to know when they are done (or more aptly, not overcooked), but these were so tender, I think it might work.
BONNIE J MARTINEZ says
Usually other donut recipes are more liquidy… like a thick cake dough. Mine was crumbly so I bunched it into my hand to form a dough. I placed 8 donuts in the oven with blueberries on top. IDK what will come out of the oven. Haha. Not sure if the dough was supposed to be so doughy or if I did something wrong.
Kel says
Thanks for the recipe! My daughter can’t eat soy so we have to make our donuts homemade 🙂 These came out great! I added a dash of powdered lemon zest (from Penzey’s), I love blueberry and lemon together. Perfect texture. Will definitely be making these frequently 🙂
Danielle says
This is not a diabetic blog. Many of us prefer to use less refined products but still love our sweets and LOVE the idea of using coconut palm sugar, agave, or maple syrup. THANK YOU KATIE! Go find a diabetes blog or just try your own substitution and see if it works! But don’t criticize or try to “educate” just because she doesn’t meet your personal special needs.
L says
i agree with Danielle above – besides, Katie didn’t make any written claims that these are diabetic friendly so it’s not fair to attack her on that point. as a diabetic you should be well informed about which sweeteners you can and cannot have, so go ahead and substitute or leave out. recipes are written and shared as a guideline and inspiration, so why not use Katie’s ideas as a base and play around to adapt and make them suitable for your own dietary needs? if you find something that works, you can always post a comment and tell everyone what you did to make a particular recipe diabetic friendly 🙂 that way you contribute positively instead of being negative. Katie is always happy when people report back with changes they made to make her recipes work for their individual needs, it will help her to take them into account when providing possible substitution ideas in future recipes.
Olivia says
I made these today for my friend and they turned out perfectly! Thanks!
Charlie says
Holy cats, these are delicious! I used 1/4 cup maple syrup since I don’t like things too sweet and they were perfect. I glazed with some melted coconut butter (with a little coconut oil added). I can’t stop shoving them in my mouth! Thanks for the great recipe!
Joy says
I made these over the weekend! They turned pretty well. I think I’m going to add a little lemon next time just for some extra flavor. Thanks for the recipe!
A. Dice says
Just made these and they are very good! I like that they have no eggs. I didn’t gave cardamom so I used a bit of cinnamon and nutmeg. Didn’t even need a glaze! Also very tender. I also added more than 60gm of blueberries. I made 6 full donuts. I typically bake Ina’s (from Food Network) cinnamon sugar donuts but these have wayyyyyy less calories and that part is awesome. My stepson goes absolutely bonkers over homemade donuts, so I can’t wait to let him try these. Thanks for sharing this great recipe!
Elaine M says
Made them this morning with coconut milk, honey and spelt flour. Turned out well.
Kelli says
I’ve never made baked donuts before, what is the best kind of oil to use?
Julie Dove says
I would use coconut (refined) or canola or vegetable oil.
Cass says
I made these today in a donut pan and followed the recipe using skim milk, ACV, maple syrup, and spelt flour, added the blueberries after the mixture was in the pan, and they were delicious, but they were fall-apart crumbly. Any idea where I may have gone wrong? I will still make them again, but I’d like to have a solid donut!!
Kristen Chen says
I’m in pretty much the same boat=)
Kristen Chen says
And I used coconut oil.
Anonymous says
I followed the recipe like this: 1/4 c. Coconut Milk, 1 tsp. white vinegar, no vanilla because I’m out, 1/3 c. pure maple syrup, for the flour I used (1/4 c. Oat flour, 1/4 c. Cornstarch, and 1/2 c. Pamela’s GF Pancake blend), omitted the salt, 1 tsp. baking powder, & 1/2 c. blueberries. Followed the recipe directions very closely except for adding the oil in last when everything else was already mixed together (my oil hardens almost immediately when cold, and I keep my maple syrup and coconut milk cold). Baked for the 12 minutes and rose nicely during the time. Came out and let it cool for the 5 minutes. And then tried to take them out. When I finally got all 6 out, only two weren’t crumbled, were still in shape, and looked appealing to eat. They taste good (albeit, a little undercooked), don’t get me wrong! And the texture is still pretty good too. So why are they breaking apart! They aren’t dry by any means…
Chocolate Covered Katie says
Unfortunately I haven’t tried the recipe with those flours, so I can only vouch for the flours listed. Edible experiments are fun, but there’s just no telling what the turnout will be until you try.
Sybil G. says
You need an agent to bind your dough together, add an egg or ground flax seeds if you are vegan. And you should brush some coconut oil in the pan, then dust it with flour, so it doesn’t stick next time.
Alexz says
Can I make these in a regular pan? Or will it only bake in small donut sizes?
Julie Dove says
That is actually a regular pan she used for these, not a mini donut pan.
Andi says
Katie, do you have a basic glaze recipe you recommend? Or maybe one of your own? The banana glaze recipe you made is delicious but it looks like in your photos you have something with less texture? I can’t WAIT to make these this weekend – and promise to return with an update when I do.
Blackjack says
Is the applesauce the same 3.5 tablespoons as the oil it’s replacing? Thanks in advance!
Blackjack says
I answered my own question – I went ahead and baked them replacing the oil with applesauce using a 1:1 ratio. Taste AMAZING!
I also added lemon zest for a zing. Used maple syrup and wholegrain spelt flour.
Garage Gym Planner says
Donuts(My love) 😀 I just love it..
Thanks for sharing the recipe Katie 🙂
Amber says
Ughh, I only had a 1/2 a cup of APF, so I added Oat flour to fill up the 1 cup. The dough was so dry, so I added more milk. The doughnuts came out okay. I did something wrong.
Julie Dove says
Oat flour is not recommended here.
Elyse says
These were so yummy! I used a paleo flour blend and agave as the sweetener and they were absolutely delicious (especially with a cup of coffee!)
Christina says
The flavor of these are so great. For some reason, my donuts never rose on top as much and never became rounded.i did Pamela’s gfmix, coconut oil. Did I miss something?
Christina says
I also did cashew milk too.
Julie Dove says
Unfortunately, Pamela’s flour is not listed in the recipe as an ingredient.
Nick says
Awesome recipies.
Those doughnuts make feel really hungry. however they’re not the best for our health. can you suggest some alternatives to doughnuts
Shandice Kellett says
Hi ! I just made these using unsweetened vanilla almond milk, spelt flour and coconut oil…
I recalculated the smartpoints with my changes and it came out to 9 SP per donut– just in case anyone else is wondering!
Jessica Miller says
Katie, you have a very special gift to make something taste this good without all the extra sugar and fat. These doughnuts are INCREDIBLE!!! I knew they would be great when I took a bite of the dough and it was delicious! I like them a little doughy and I pushed my blueberries in instead of trying to mix them in. I will not need fattening desserts now because of you! Thank you!
MissMiss says
Delish! I would have liked a doughnut type topping on it for looks, but super tasty. We have just started as gluten/dairy free and this wasn’t so painful.
Jason Sanford says
Try melted coconut butter – so delicious!
Deano says
Awesome looking recipe Katie!
Dana says
These are seriously amazing!
I left out the blueberries because I didn’t have any and added a little pumpkin pie spice and some cinnamon for flavor; delicious! I did have to make a tiny substitution, I didn’t have any white or apple cider vinegar, so I used white wine vinegar, they were awesome so I guess it didn’t matter! I calculated these as 7 smart points each. A little high, but oh so good!
I wanna try it again using Splenda instead of syrup and applesauce for the oil, get the points way down. Has anyone tried this? How did it turn out?
Alice says
Thanks for such a delicious recipe! I used huckleberry honey and they were fantastic! Cannot believe how light and fluffy they were! This recipe is a keeper!
Jason Sanford says
I love the picture!
Penny says
I made these last night using Bob’s gluten free flour, agave, and applesauce instead of oil, and they were delicious! They were also quick and and easy to make. Thanks for another amazing recipe!
Angie says
I made these Sunday morning before church and my family loved them. They turned out delicious. I used a mini doughnut pan and it was perfect. Thank you for a delicious and healthy recipe.
Andrea says
In case anyone else was wondering, I just made these in a mini donut maker. They came out fantastic. I subbed most of the maple syrup with mashed banana added lemon essential oil instead of cinnamon – 5 drops. They are dangerously delicious. Thanks for all your fantastic recipes Katie! Much respect.
Jolene says
These are SO good, it’s not even funny. I’ve almost eaten the whole batch by myself. Thanks for creating such awesome recipes, Katie. I’m on a pretty restricted diet at the moment and I find your site is a god send.
Sandira says
Just made some today. They tasted great. I had a smaller pan so ended up with two dozen. So carbs per unit was 15grams which made it a perfect snack for my son who has type 1 diabetes. He’s had two already today. I love Katie’s recipes as they have very low (if any) cholesterol and if I want to lower the refine sugar, I substitute a third with sweetener. This recipe is great as it has no refined sugar.
Jason Sanford says
SO adorable!
Christine says
I just ordered your book and a donut pan on amazon : )
Natalie Oughton says
Omg these are heaven. Ive been desp to make them for ages. Super easy. So tender (didn’t have enough maple so used brown sugar and checked the Krispy Kreme recipe) thanks for the recipe! Yum yum yum
Alex says
Hi Katie. Thanks for a genious recipe. I have made it with blueberries and home frozen sour cherries. Both turned out wow!
kat says
The muffin tin industry probably needs to give you some credit. I went out and bought one just for this recipe, I had no idea they even existed! When it came time to make them, I thought I had frozen blueberries in the freezer, but I was sadly mistaken. So I decided to grate some apple into the batter instead. YUM! Thank you for the recipe love trying new things. I will now be trying ALL your donut recipes 🙂
Emily Adams says
Is there anyway to convert honey to regular sugar for this recipe? Thanks!
Jason Sanford says
https://chocolatecoveredkatie.com/2013/02/22/homemade-krispy-kreme-doughnuts-the-healthy-version/ 🙂
Jahnavi says
Can this recipe be used to make a cake?? Or do you have a sugar-free vanilla cake recipe?
Thank you!!!
Yvonne says
Hi
I actually followed the instructions but it came out dry, is it aupoosed to? I used all purpose flour and coconut milk
Also, I got lost at portion the mix into into the Pan
I used a muffin pan
I clumped in 4 muffins.. Sort of
Alexandra says
I LOVE this recipe! I even forgot to add the vanilla extract and they still turned out great. I love how clean they are and adding Earth Balance once they’re out of the oven made all the difference.
Kayla says
This recipe is so good and was exactly what i was looking for to fuel my family’s crazy mornings! I forgot the white vinegar the first batch but they turned out fine, i also added the juice and zest of half a lemon and it was amazing. Thank you for the great recipe!
Caroline Champagne says
Loved this! I used unrefined coconut oil for the oil so it was like a subtle Coconut Blueberry Mini Donut (I only have mini pans). I brushed them with melted butter and dusted with powdered sugar. Exceeded all expectations – and I was expecting them to be awesome!
Hedy says
I haven’t tried them yet, I tried batter and it was yummy!! But you didn’t include how to make it into a donut so I just stuck it in the cupcake pan and it’ll probably look more like a small muffin. Did I miss where you wrote how to turn it into a donut??
Vanessa says
These are so easy to make and came out perfectly! Topped with some leftover cake frosting but they are great on their own. Will definitely make again, maybe with raspberries next time.
Jason Sanford says
Those are gorgeous!
Kruti says
Hi beauty!! Flour subs..what do you think about combining 1/2 wheat bran, 1/4 cup coconut flour? So anxious to try today but failed a recipe last night that’s causing me to hesitate experimenting anymore lol??
Jason Sanford says
Unfortunately we just can’t know until we try! Please feel free to try it out and report back if you do!
Ann Grover says
I just made these, they are very yummy, but without the blueberries. I’ll make them again and try with a tad more cardamon or cinnamon. Leave plain or top with melted butter and a cinnamon/sugar mix.
Carole Saffell says
Which form of sweetener did you actually use in your recipe showing these pictures?
Scott says
Maybe that was supposed to be baking soda rather than baking powder? 1 teaspoon of baking powder isn’t that much leaving for the amount of ingredients (baking soda has more leaving power than an equal amount of baking soda), and I’m not sure of the purpose of the vinegar other than to activate baking soda.
Jason Sanford says
The recipe is definitely correct as written, and many commenters have made it successfully. I couldn’t tell from your comment – did you try to make the recipe, or are just commenting on the ingredients? I’m not asking to be mean, just curious!
Christy says
My donuts won’t cook through and they’ve been in there triple the amount of time, did i do something wrong? The dough was extremely sticky
Samantha says
Hello from Melbourne!
I just made these today as I am prepping for my son’s lunch box treats for when he goes back to school tomorrow! Thought these might be perfect to make ahead and freeze.
Unfortunately my donuts came out nothing like yours. I used plain white flour, maple syrup and oil was vegetable oil as that’s what I had on hand. Plus no dairy issues at home so I just used normal full cream milk.
The batter was quite dry so I added a bit more oil and milk but even adding an extra tablespoon of oil and another 1/8-1/4 cup of milk it was really dry so I pressed the blueberries once the batter was in the donut pan as I don’t think I could mix them in.
My donuts came out white and not nice and brown like yours and slightly bland in taste and a bit dry.
Any tips on what I can do next time?
Not sure if it made any difference that I doubled all the ingredients to make 2 batches but I still only got 10 donuts in total.
Jason Sanford says
Hi, unfortunately thee are two things I can think of right off the bat without having even been there. One is that often doubling baked good recipes in exact quantities just doesn’t work! I don’t know why, but if you google it, it really is true for some reason. The other is that whole milk would definitely be thicker than a lower fat version, so maybe that had something to do with it? Also, are cup measurements different from US to Australia? I think that’s the case in England but am not sure about other places too. Hopefully some of my ideas can be helpful, because these donuts are so good and so versatile to making other flavors! Jason
Meena says
I made these blueberry donuts & they turned out amazing.i used spelt flour, less agave & applesauce instead of oil. Yummy was the word! It wasn’t dense, and the donuts rose perfectly. They weren’t sweet, and this morning they were still nice and soft.
As always, thanks for the recipe Katie.? I love your recipes bcoz they are so quick to make
Chocolate Covered Katie says
Thank you so much for making them!
Jen says
I tried these with Namaste Perfect flour blend and they did NOT turn out 🙁
We’ll try them again another time.
Jason Sanford says
I highly recommend Bob’s gluten free all purpose. It can be subbed in an equal amount for regular flour in most recipes and works well here!
Ally says
These are so good!! I’ve been vegan for 10+ years, and your site is the only one I know I can consistently trust! Every recipe I’ve made is on point. Internet recipes can be such a money-suck sometimes, and I’m so happy you only post things that work and are delicious!! <3 🙂
Meena says
These were simply delicious, fast to make and great to eat. Enjoyed making them. Once again, thanks Katie
Marisa Bosso says
These are amazing! I used whole wheat flour and added a bit more cinnamon. Will definitely make again!
Dulce says
I used coconut flour and coconut oil and it was a disaster. Tasted great, but so dry and crumbly. I don’t know if this recipe doesn’t work with coconut flour and coconut oil or if I messed it up some other way. Might try again with other ingredients.
Jason Sanford says
Coconut flour cannot be subbed in an equal amount for other flours in most recipes.
Lynnette Jayne says
Coconut flour is very dense and dry so you would have up the moisture in the recipe considerably when using coconut flour. (I had to learn this the hard way too.) It would be a trial and error method because coconut flour just absorbs moisture unlike any other flour I have ever used.
Holly says
Thank you for this recipe, my daughter has severe milk allergies so her and I are big fans of your recipes. I ran out of blueberries so I chopped up peaches instead and they are phenomenal. I also didn’t have a donut pan but these donuts sounded too good to wait til I bought one. I ended up using a regular muffin pan and it worked. Thanks again!
Sofia says
What about using cassava flour? Anyone tried?
Nik Azian says
This is donut? looks like biscuit. i will try do this.. hihi
Kammy says
Hi! I tried this recipe for the first time and used almond flour instead. The batter came out very runny and I had to add some apf to make it look like the batter pictured. I know this recipe doesn’t call for almond flour, so just wanted to confirm is the batter supposed to be runny ?
Kammy says
The donuts came out very soft and crumbly with almond flour but it definitely tastes good. I would also try a little less maple syrup next time like someone else mentioned and stick to regular flour
Jenn says
This recipe is awesome. I used honey and in place of the fat, I used the same amount of Greek vanilla yogurt. Love them!
TheKitchyn says
The BEST and most simple donut recipe we have tried!
Marina says
I enjoy making these yummy blueberries muffin/donuts. Due to me not having a donut pan but cupcake/muffin pan they turn out looking like a muffin/donut (laughing). I did poke a hole in the middle so the inside can cook quicker. They were delicious!!!!! Can’t wait to make more!!!
Lynnette Jayne says
I made these with buckwheat flour (gf) and added cinnamon, nutmeg, cardamom and more blue blueberries because I love blueberries. I also added a bit more almond milk as I found my batter was a bit dry (could be the flour I used). I do not have a donut pan so I used a muffin top pan. Oh my, these were so good. Definitely making them again. Thank you for the recipe. Yum!
Sandra says
These were delicious! I used 1/4 agave syrup, 2.5 tbsp applesauce and 1 tbsp oil, wholegrain spelt flour, fresh blueberries, and added 3 tsp of lemon zest which gave it a deliciously light and summer-like flavor. Next time I’ll add a bit of almond extract!
Sarah G. says
hey, just FYI – these are great in the air fryer. I put them in for 10 minutes at 325 and they were fantastic!
Cass says
Have made these heap of times with loads of variations. I use spelt flour and butter in place of the oil.
For cinnamon donuts we leave the blueberries out and roll cooked donuts in melted butter and coat in a coconut sugar / cinnamon mix. Such a great recipe for any flavour combo.
Sierra says
I can’t wait to make these
Do they taste best warm or normal temp?
How is the texture?
Patty D says
Just baked these in my mini silicon donut moulds and they are delicious!! So easy and healthier than store bought donuts. This will be my go to from now on. Thank you!!!
Heather says
I used sorghum flour, left out the vinegar and vanilla, added cardamom to make it low histamine/ low lectin. They were so yummy!
CCK Media Team says
❤❤
Maribel Barbosa says
I’ve been trying to make healthier choices for my son and myself. My son loves donuts and I always felt guilty buying those processed store donuts. These are delicious! My 5 yr old definitely approved. I used a 50/50 wheat and regular flour and opted for the apple sauce. Definitely try these out! They don’t have the same donut consistency but they’re also not like cake donuts. They’re light and delicious. I can only imagine how much better they’d be with some icing!
Jane says
Hi Katie, I’m so excited to try these this weekend! If I don’t include blueberries (going to try a rose cardamom flavor instead), should I add more almond milk or other liquid to make up for the reduced moisture level?
CCK Media Team says
Hi Jane, just use either of these recipes instead: https://chocolatecoveredkatie.com/vegan-donuts-recipes/
https://chocolatecoveredkatie.com/homemade-krispy-kreme-doughnuts-the-healthy-version/
Molly says
These are incredibly delicious and I don’t even normally like blueberry desserts that much! I forgot to glaze them but they don’t even need it. Can’t wait to try the other vegan donut flavors!
CCK Media Team says
Thank you for making them!