Wild Blueberry Mini Donuts (Dairy Free, Gluten Free)

Wild Blueberry Mini Donuts are a sweet treat bursting with fresh blueberry flavored and covered with a sweet peanut butter glaze. Made from almond flour they are a healthier better for you treat to indulge in!

Course Dessert, Snack

Cuisine American

Keyword blueberry donuts, gluten free donuts, mini donuts

Prep Time 15

Cook Time 5

Total Time 20

Servings donuts

Calories 84kcal

Author Kelli Shallal MPH RD

Ingredients

For Donuts:

1 ¼ cups almond flour blanched
¼ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract
¼ cup coconut oil
½ cup egg whites
1 tablespoon mapley syrup
2 tablespoons bluberry juice from defrosted wild blueberries
1 cup defrosted wild blueberries

For glaze (*optional):

4 tablespoons coconut oil melted
4 tablespoons peanut butter powder I used PBFit
6 - 8 drops stevia

Instructions

For Donuts:

Preheat mini donut maker
Mix all ingredients (except for defrosted blueberries) together until well combined.
Add mixture to piping bag or ziplock bag (with tip cut off), pipe filling into each donut hole. Add as many blueberries as you want. (Best to pipe, add blueberries, then go onto the next donut.) If you add a ton of blueberries your donuts will have more holes then if you add just a few and push them down into the batter. Your choice, bursting or subtle! Cook mini donuts for 3-4 minutes total (including time to pipe in each donut and fill with blueberries.)

For Glaze:

Combine melted coconut oil with peanut butter and stevia. Using a basting brush glaze the donuts. To harden glaze put glazed mini donuts back in the fridge for at least an hour.

Notes

You can use any sort of mini donut maker or pan for these.

Nutrition