I just started doing a fun challenge on Instagram called the #ambitiouschallege. It’s an everyday glimpse into my life from where I live and what I do on an everyday basis to all of the things that I love in life.
On day 3 of the challenge, I shared one of my favorite treats: DONUTS! For all of my life, I’ve had a love of a good donut. My two favorites here in Chicago are Firecakes and Doughnut Vault — a treat meant for special occasions (or if I’m downtown and really in the mood for something fantastically sweet).
However I try to limit my indulgent donut devouring to once a month, especially when I can easily bake them at home…
These baked blueberry glazed donuts are a lightened up version of the deep fried ones you can find in the bakery. They’re slightly sweet and cakey with a hint of almond flavor thanks to almond flour, a hint of almond extract and Almond Breeze Almondmilk Coconutmilk blend.
By the way, this is actually the same almondmilk I use in my coffee every single morning. It’s still unsweetened, but the coconut almond blend seems to add a bit of natural sweetness and a boost of flavor to anything I make. I love it.
To finish these cakey donuts off, they’re covered in a sweet blueberry glaze made by boiling down blueberries and mixing with a little powdered sugar. Another version that I love to do sometimes is adding 1/2 cup of blueberries to the batter for a blueberry cake donut.
Check out the video below on how to make them, they’re super simple and perfect for a special brunch, enjoying on the weekend or making with the kiddos. I hope you love this one as much as we do.
More delicious brunch recipes to try:
Baked Sweet Potato Donuts with Dark Chocolate + Coconut
Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
Paloe Orange-Kissed Loaf with Dark Chocolate Glaze
Baked Coconut Donuts with Berry Glaze (The All American Donuts!)
Baked Almond Blueberry Glazed Donuts
Homemade blueberry glazed donuts baked with a mix of almond and whole grain flour and dipped in an easy blueberry glaze. A delicious, healthier baked donut!
Ingredients
- 2 tablespoons melted and cooled coconut oil
- 2 eggs, slightly beaten
- 1/4 cup pure maple syrup
- 1 teaspoon almond extract
- 2/3 cup unsweetened Almond Breeze Coconut Almondmilk blend
- 1/2 cup almond flour
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup blueberries
- For the blueberry glaze:
- 1 cup blueberries
- 1/2 cup water
- 2/3 cup organic powdered sugar
Instructions
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Preheat oven to 350 degrees F. In a large bowl, add wet ingredients: coconut oil, eggs, maple syrup, almond extract, almondmilk. Stir well to combine.
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Next stir in almond flour. Then add in whole wheat pastry flour, baking powder, and salt. Stir until just combined. Add in 1/2 cup of blueberries if you'd like.
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Generously spray a donut pan with nonstick spray. Then use a piping bag or a measuring tablespoon to fill the donuts so that they are 3/4 of the way full. Bake for 10-13 minutes or until donuts bounce back. Let cool in pan for 5 minutes, then transfer to a cooling rack.
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Once you are ready to glaze the donuts (and after they cool off a little), add the blueberries and water to a sauce pan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until blueberries boil down. Add a little more water if necessary so that blueberries don't stick to the bottom of the pan.
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Once blueberries have condensed, add to a blender and blend, then pour over a fine strainer into a medium bowl.
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In a separate bowl add powdered sugar then add about 2-3 tablespoons of condensed blueberry juice. If the mixture is too thin, add a little more powdered sugar. Then dip the top of each donut into the blueberry glaze and transfer back to a wire rack. Makes 12 donuts. Donuts are best the day of.
Recipe Notes
You can half the recipe to make a smaller batch of 6 donuts.
To make gluten free: I think you could easily make this recipe gluten free by using a homemade or packaged oat flour, however I do suggest adding a teaspoon of apple cider vinegar to the recipe to help the donuts puff up a bit.
Nutrition
This post is in partnership with Blue Diamond Almond Breeze, a brand I trust and have worked with for years. I love baking and cooking with their dairy free milks. All opinions and text are my own.
31 comments
Healthy donuts?!?!? LOVE IT!!
I love the look of that glaze! Such a tasty donut!
Yum!
So Nice organic almond milk is the best in Canada!
the glaze is such an amazing color! i can’t believe that it’s just blueberries and sugar.
That blueberry glaze looks AMAZING!! I love the color!
Everytime I make homemade donuts, they never turn out as pretty as these! I’m a big fan of cakey, fluffy donuts with a sweet glaze. These donuts totally fit the bill, especially with so little calories per serving!
Hi I am trying not to purchase so many different flours I know I can make my own almond flour BUT Can I sub the Kodiak whole grain waffle mix for the whole wheat pastry flour ?
I need to make these..mmm blueberry donuts! That glaze looks amazing!
LOVE THIS! I have a mini blueberry pan and I usually make my donut recipes with just almond flour, but combining it with whole wheat pastry flour is a great idea for a better texture!
Do you think that I can substitute Stevia for the Maple Syrup?
I have never tried that before so I’m not certain how it would turn out!
Love the look of that glaze!! Can you make them with all white whole wheat flour and skip the almond flour?
I wouldn’t recommend it. The almond flour adds moisture!
Love your blog. I following weight watchers so would you kindly consider adding the smart points value or the saturated fat? Thanks so much for considering this.
Hi Monique,
I was wondering if i could replace some of the flour with protein powder instead?
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Hi there! I would love to bake those donuts! Do you think I could subs the whole wheat flour for rice flour or buckwheat flour? Can’t do gluten and also don’t like the pre made gluten free flours… thanks!!! Greetings from Switzerland
Hi Carolina! I’ve actually only made these with the listed flour, so I’m not sure how rice or buckwheat flour will hold up. Let me know if you do try it!
Can i substitute vanilla extract for the almond extract?
Sure! They just won’t have much of an almond flavor.
What kind of pan. Metal or silicone?
I use a metal one like this!
Can i use oat flour instead of almond flour??
I haven’t tried it, but let me know if you do!
Just made these donuts and they are absolutely amazing!! I didn’t change a thing and I found the recipe very easy to follow. I will definitely be making these again.
Love it! So happy you enjoyed 🙂
My only substitution in the donut itself was that I used applesauce instead of the oil. For the glaze, I never added powdered sugar, so it was just kind of a drippy unsweetened blueberry jam. It was all really good and way more healthy than it looked! 🙂
Sounds delicious! So glad you enjoyed them 🙂
These are delicious. I made them without the glaze. How should I store them? Fridge? Freezer? Room temp in Tupperware?
These donuts are best the day of. But if you had any leftover I would recommend storing them in an airtight container on the counter, but they will probably only last a few days (at most).