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!
Next, oil the insides of your donut pan really well with nonstick spray. I use coconut or avocado oil spray when I make this recipe.
Then place the egg, coconut milk, pumpkin, maple, coconut oil, and vanilla in a blender or food processor. Blend until frothy (about 15 seconds). 5 eggs, ½ cup coconut milk, ½ cup pumpkin puree (unsweetened), ½ cup maple syrup, ¼ cup coconut oil, 1 tsp vanilla
Now add the dry ingredients and blend on low for 10 to 20 seconds. ¾ cup almond flour, ½ cup coconut flour, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp cloves, ¼ tsp cloves, ¼ tsp salt
Finally, spoon the batter into the pan, filling each cavity 2/3 of the way full. Bake for 20 minutes.
When the donuts are done cooking let them cool for 10 minutes before removing them from the pan.
Before removing, run a knife around the edges of each donut to loosen them from the donut molds. Lift gently to keep the donut from falling apart.
Very lightly spray the donuts with your preferred cooking oil spray and sprinkle with a mixture of cinnamon and coconut crystals.
Let cool on a baking rack until room temperature or just slightly warm.
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 | 7 points on the 2023 Plan (using light, unsweetened coconut milk)