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!
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.
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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 servings
Calories: 176kcal
Ingredients
- 5 eggs
- ½ cup coconut milk
- ½ cup pure 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.
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: 2% | Iron: 5%
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Gramma Teetsie says
December 14 at 4:38 pmThey look delicious. Maybe I can get my daughter to make them for me sometime.