Blueberry Peanut Butter Baked Donuts made with only whole ingredients. Vegan, gluten-free, oil-free and refined sugar free!
Blueberry Peanut Butter Baked Donuts
Since I posted a picture of these blueberry peanut butter baked donuts on Instagram, I have received quite a lot of comments asking for the recipe, soo here it is!
Have you ever wished you could have donuts for breakfast without feeling heavy and lethargic because of all the oil and sugar? Well, look no further because these are made with only whole ingredients and are vegan, gluten-free, oil-free and refined sugar free.
Healthy and Gluten-Free Baked Donuts
Sometimes it can get boring to have oatmeal every morning, this is why these donuts are a great alternative.
The main ingredient is oat flour so you will still get all the health benefits of oats, except that you will be eating donuts. If you have oats in your pantry you can make oat flour yourself by simply mixing them in a high-speed blender. I personally use the Tribest Personal Blender but any high-speed blender should work.
You are also going to need a donut pan for this recipe. If you don’t have one, you can use a small square cake pan or a loaf pan instead. It doesn’t really matter, the only thing is that they obviously won’t look like donuts – which is a shame, but it’s okay.
A Great On-The-Go Snack or Breakfast
These blueberry peanut butter baked donuts are great to take with you to school, work or uni as an on-the-go snack or breakfast. You can make these on the weekend and store the leftovers in the fridge as they will still be delicious the following days.
I hope you guys will LOVE these Blueberry Peanut Butter Baked Donuts! They are:
- Rich in fiber
- Full of plant-based protein
- Great for breakfast
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More Oat Based Vegan Recipes:
- Chocolate Peanut Butter Oat Bars
- Healthy Baked Chocolate Donuts
- Raspberry Filled Oatmeal Muffins
- Easy Vegan Pancakes
Blueberry Peanut Butter Baked Donuts made with only whole ingredients. Vegan, gluten-free, oil-free and refined sugar-free!
- 2 cups oat flour (ground oats, gluten-free) (200 g)
- 1/2 cup non-dairy milk (125 ml)
- 4 Medjool dates, pitted (70 g)
- 1/2 banana, mashed (60 g)
- 1 tbsp peanut butter (25 g)
- 3/4 cup fresh or frozen blueberries (100 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- a drizzle of peanut butter
Preheat your oven to 355°F or 180°C.
Place the non-dairy milk, pitted dates, mashed banana and peanut butter in a high-speed blender and blend until smooth. There should be no chunk of date left.
In a mixing bowl, combine the oat flour, baking soda and baking powder. Stir well.
Add in the non-dairy milk, date, banana and peanut butter mixture and stir well to combine. Gently fold in the blueberries.
Spoon the mixture in a donut pan and smooth it out with the back of your spoon.
Bake for 15 minutes at 350°F or 180°C.
Remove from the oven and allow to cool completely.
Once the donuts are completely cooled, drizzle some peanut butter on top and enjoy 🙂
DID YOU MAKE THIS RECIPE?
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