Blueberry Breakfast Donuts

IMG_20160514_113535

There’s a blog called Chocolate Covered Katie I have to give mad props to. She is insane inventive when it comes to food, as her recipes are variations on favorites that are damn healthy without being boring.

I am allergic to egg-whites (which sucks!) but I manage. Either I vary recipes or the egg content is so low not to bother me. This recipe for her Blueberry Donut Muffins contains no eggs. You know I had to try it.

In true form, I tweaked the recipe a little bit. You can go to her post above for her recipe. The other thing I LOVED about her post was how no refined sugar was used. I upped the ante by also using coconut oil instead of standard oil.

20160514_115231

Look, these aren’t “no-calories involved” healthy, but in comparison to your fried donut at the donut shop, these are a stellar alternative. And they taste guilty. Katie boasts being able to use gluten-free flour as well. You could also try that.

I added lemon zest in my recipe for a little kick. If you should know something about my by now, it’s that I love lemon. And blueberries. And lemon-blueberry things…

Previous Recipes
Lemon Garlic Broccoli Pasta
Feel Good Lemon Mint Tea
Lemon Zest Chicken
Lemon Ginger Corn Cake
Brown Butter Lemon Blueberry Muffins

20160514_121052

1/4 cup milk of choice
1 tsp white vinegar
1/4 tsp pure vanilla extract
1/3 cup pure maple syrup
3 1/2 tbsp coconut oil
1 cup flour, loosely packed
1/4 tsp salt
1 tsp baking powder
pinch cinnamon
zest of 1 small lemon
1/2 cup blueberries, fresh

20160514_113052

Combine first the milk, vinegar, vanilla extract, maple syrup and coconut oil. Set aside.

20160514_113218

Zest one lemon directly into the bowl. Mix with wet mixture.

Grease a donut pan and preheat oven to 350 F. Set aside.

20160514_113923 (1)

Stir together flour, salt, baking powder, and cinnamon.

20160514_114622

Once the oven is preheated, pour the wet ingredients into the dry ingredients. Stir until just evenly mixed. Don’t overmix.

20160514_114732

Stir the blueberries in very carefully so they don’t break and turn everything purple.

20160514_114942

Place dough evenly in a donut pan.

20160514_120715

Bake 10-12 minutes or until donuts have risen and batter is no longer wet.

20160514_121619

Let sit 5 minutes before removing from the pan.

They are good enough to eat on their own. You can glaze them if you like. I lightly dusted with powdered sugar and put them out for breakfast.

IMG_20160514_123320

Advertisements

One thought on “Blueberry Breakfast Donuts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s