Clearly, summer is in high gear. I mean, this is my third recipe in a row using fresh berries. Apologies if you’re not a berry fan and I promise…I’ll stop the madness…at some point. If you took a peek in to my fridge, you’d understand…loads of berries. It’s just that the season is so fleeting…let’s make the most of it, OK? (I’m secretly prepping you for one more)!
Along with berries, I’ve had donuts on my mind. The thing is…we are trying to limit using refined flours and avoid refined sugar. Gah…it’s not easy, folks. But…this method is one that works so well for us. Whole grain oats for bulk, almond milk to create a moist crumb and some banana and coconut palm sugar for sweetness and you’ve got a more wholesome base to create a really delicious baked good.
Let’s admit…baked donuts are basically round muffins with a hole the middle, but I’m totally OK with that. I tell myself I’m eating a donut…then realize that there are oats, eggs, banana and almond milk in these things…and feel utter pride that I’ve duped my cravings!
- ½ cup unsweetened almond milk
- 2 large eggs (use a flax egg to keep these vegan)
- 1 teaspoon pure vanilla extract
- 2 small bananas, peeled
- 2 tablespoons melted coconut oil or butter
- 2½ cups rolled oats
- ½ cup coconut palm sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries, divided
- additional coconut palm sugar and cinnamon for topping (optional)
- Preheat your oven to 375 degrees. Grease the donut pan.
- In the pitcher of your blender, combine all of the ingredients except the blueberries. Process on medium-high speed for 35 to 45 seconds, or until smooth. Remove the pitcher from the blender base.
- Add ¾ cup of the blueberries to the pitcher. Stir with a spoon to combine. Using a fork, mash the remaining blueberries just a bit. Add them to the mixture and stir lightly just until combined.
- Fill the donut pan about ⅔ full.
- Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and allow the donuts to sit for about 2 minutes. Pop the donuts out of the pan and if you are adding a sugared topping, add it now to the underside while it is still warm. That way the sugar will adhere better. Place the donuts on a wire rack to cool completely.
- Store covered in the refrigerator.
*If you need these to be gluten-free, be sure your oats are labeled "gluten-free"
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Thoughts on using frozen berries? What would I need to do to compensate for the extra liquid?
Great question, Kristin! You can certainly use frozen berries. I’d just thaw and drain them in a sieve a bit before adding them to the batter. I’d love to hear how that works out. :)
Hey Caroline! Love your blog and these donuts look AH-mazing! Can’t wait to make them! We have tree nut allergies in our family. What would you suggest in place of the almond milk? :)
Michelle! Thanks so much, sweet friend! You can absolutely substitute with regular milk. Hope you love them!
I’m a total berry fan Caroline, so keep ’em coming!! These sound and look wonderful!!
Delicious work, Caroline and I’m all for berries. I’m heading to the market today to get more and more and more.. and stuffing my freezer with as many as it will hold. Problem is, we’re eating them so fast.. I’m not sure I’ll have any berries left for fall or winter! :/ I’m attempting to use less refined flower and sugar too.. but I do occassionally splurge with all, as my husband calls it, regular stuff (hehe). These doughnuts look fabulous and while I don’t have a doughnut pan, I cold certainly just use a muffin tin! xo
These look perfectly delicious and healthy. I love the flavor of blueberry and oats together. I also love that they are easily put together and made in the blender! Yum!