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This healthy donut recipe is a weekend breakfast treat! I love a good blender recipe, they're easy to prep–you're going to love these healthier donuts!
This healthy donut recipe is a fun weekend treat full of clean and healthy ingredients. I love a good blender recipe because they’re so easy to prep!
Ingredients in this Healthy Donut Recipe:
- eggs
- coconut milk
- pure maple syrup
- pumpkin puree
- coconut oil
- almond flour
- coconut flour
- vanilla
- baking soda
- cinnamon
- nutmeg or ginger
- cloves
- tsp salt
Instructions for this blender recipe:
1. Preheat oven to 350. Oil the insides of your donut pan really well with olive oil spray.
2. Place the egg, coconut milk, pumpkin, maple, coconut oil, and vanilla in a blender. Blend until frothy (about 15 seconds).
Note: You can also use a muffin pan :)
3. Add dry ingredients and blend on low for 10 to 20 seconds.
4. Spoon the batter into the pan, filling each cavity 2/3 of the way full. Bake 20 minutes.
5. Let cool for 10 minutes before removing from pan.
6. Before removing, run a knife around the edges of each donut to loosen from the pan. Lift gently to keep the donut from falling apart. Very lightly spray the donuts with olive oil and sprinkle with a mixture of cinnamon and coconut crystals.
7. Let cool on a baking rack until fully cool or just slightly warm. Best stored in the refrigerator.
Each donut counts as a treat swap on the 21 Day Fix.
Table of Contents
Weight Watchers Points:
8 Blue Plan Points / 9 Green Plan Points / 8 Purple Plan Points
Healthy Donut Recipe | A Blender Recipe
This healthy donut recipe is a weekend breakfast treat! I love a good blender recipe, they're easy to prep–you're going to love these healthier donuts!
Servings: 12 servings
Approximate Serving Size: one donut
Calories: 176kcal
Ingredients
- 5 eggs
- ½ cup coconut milk
- ½ cup maple syrup
- ½ cup pumpkin puree
- ¼ cup coconut oil
- ¾ cup almond flour
- ½ cup coconut flour
Spices:
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg or ginger
- ¼ tsp cloves
- ¼ tsp salt
Instructions
- Preheat oven to 350. Oil the insides of your donut pan really well with olive oil spray.
- Place the egg, coconut milk, pumpkin, maple, coconut oil, and vanilla in a blender. Blend until frothy (about 15 seconds).
- Add dry ingredients and blend on low for 10 to 20 seconds.
- Spoon the batter into the pan, filling each cavity 2/3 of the way full. Bake 20 minutes.
- Let cool for 10 minutes before removing from pan.
- Before removing, run a knife around the edges of each donut to loosen from the pan. Lift gently to keep the donut from falling apart. Very lightly spray the donuts with olive oil and sprinkle with a mixture of cinnamon and coconut crystals.
- Let cool on a baking rack until fully cool or just slightly warm. Best stored in the refrigerator.
Notes
Each donut counts as a treat swap on the 21 Day Fix.
Weight Watchers | 1 Serving (recipe makes 12) | 8 Blue Plan Points / 9 Green Plan Points / 8 Purple Plan Points
Nutrition
Calories: 176kcal | Carbohydrates: 17.4g | Protein: 4.4g | Fat: 10.7g | Saturated Fat: 7.4g | Cholesterol: 68mg | Sodium: 29mg | Potassium: 99mg | Fiber: 4.7g | Sugar: 8.7g | Calcium: 20mg | Iron: 0.9mg
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They look delicious. Maybe I can get my daughter to make them for me sometime.
Hubs is allergic to almonds – is there another flour I could sub for the almond flour? I’m so excited to try these!
I’d use regular wheat flour!