It was time to make another Blueberry recipe. The TRU Blueberry flavor is perfect for baked goods and we haven't made donuts yet so here it is. Baked donuts that you can eat without the stomach ache that often comes along with fried food. You can easily make this plant based by swapping dairy for plant-based alternatives. I used real powdered sugar because it is ok to live a little but feel free to substitute it for a powdered sweetener if you prefer that. Keep them refrigerated. I'd recommend to add the icing when you are ready to eat them and store the icing separately.
Blueberry Lemon Donuts
Recipe makes 10 servings
Time: 30 minutes
Ingredients for donuts:
¼ cup All Purpose Flour
¼ cup White Whole Wheat Flour
¼ cup Almond flour
1 scoop TRU Blueberry Muffin Protein
1 tsp Baking Powder
1 cup Milk/Plant Milk
1 tbsp Honey
1 tbsp Avocado Oil
1 tbsp Lemon Juice
½ tsp Lemon Zest
1 cup Blueberries
Ingredients for Glaze:
2 tbsp Cream Cheese
1 tbsp Lemon Juice
2 tbsp Powdered Sugar or substitute
Milk as needed for consistency
1) Preheat the oven to 350 degrees Fahrenheit. Mix all dry ingredients in a bowl
2) Wash the blueberries, dry them and dust with 1-2 tsp of the fry mixture so they do not sink to the bottom during baking.
3) In a separate bowl mix the wet ingredients and combine both. Add milk by tablespoon if your mixture seems too thick. It should be not runny but easy enough to press out of a freezer bag.
4) Gently fold in blueberries. Pour mixture into a freezer bag and cut open one end big enough to fit blueberries through. Use this as a piping bag and pipe the dough into the crevices of the donut pan. It should make 10 donuts of a standard donut pan (12 crevices).
5) Bake for 15-20 minutes and let cool completely.
6) For the glaze, whisk all ingredients until smooth and dip the donuts or pout some over to glaze them. If the icing is top thick Add a little milk gradually for desired consistency.
4.4 g protein
11.8 g carbs (4.9 g of added sugar)
4.2 g fat