Healthy Blueberry Doughnuts

Gluten free, refined sugar free!

It's like a blueberry muffin, but better.

You know those packages of Jiffy blueberry muffin mix? Did your mom ever make those for you? I used to request them... but without the blueberries. I may have been the pickiest child you ever did meet. I still think blueberries are weird, and I don't like to eat them straight up. But I love a frozen blueberry, a blueberry smoothie, some blueberry jam, cobbler, muffins, and of course, these doughnuts. 

These really couldn't be any more simple to make. Just toss all the ingredients except the blueberries into a mixing bowl. You then just fold the blueberries into the thick batter, and spread them into silicone molds (I used these). I like using silicone because they are non stick but they don't have the nasty cancer-causing (plastic!!) coating that many non stick pans have. Plus, it's so easy to just pop the doughnuts out.

The glaze for these is simple - a recipe I found in Sweet Laurel's cookbook. I was trying to do something similar, but the coconut butter was making it too thick and dry. She adds a little full fat coconut milk to the mixture, which really makes it creamier. You can add some food coloring, I was going to make them pink with some beet powder, but it hasn't come in the mail yet. Quarantine problems.

Ingredients for 6 mini doughnuts:

• 2/3 cup oat flour (blended oats) 
• 2/3 cup cassava flour 
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut sugar
• 1/4 cup milk (real or plant-based, I used my cashew milk)
• 1/4 cup yogurt (dairy or coconut) 
• 1 egg
• 2 tbsp butter (or ghee)
• 2 tbsp avocado oil 
• 1 tsp almond extract
• 1 cup blueberries

For the glaze (recipe from Sweet Laurel): 

• 1/4 cup coconut butter
• 2 tsp maple syrup
• 1/2 tsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 cup coconut milk