Healthy Blueberry Lemon Donuts

Healthy Blueberry Lemon Donuts

I have a love-hate relationship with donuts. They aren’t necessarily a sweet I crave, but every once in a while, one sounds good. After I eat one though, the inevitable gut ache sets in. They’re usually fried and loaded with refined sugar and, for me, that means it’s not even worth the three minutes of indulgence.  Now, I’m not saying I’ve given up refined sugar completely because that would be a lie, but when it comes to my homemade desserts, lately I’ve been trying to make some better choices. Like these double chocolate zucchini muffins.

What it boils down to is I need to find a way to still eat desserts without having instant regret (and instant stomach aches). What has been my solution as of late? Well, if you follow me on Instagram you’ve seen that I’ve been using more organic foods to bake and I’ve also eliminated refined sugars. I’m not a scientist, but I feel like it has helped my stomach issues and allowed me to enjoy sweets again.

Moving on. Here’s what you’ll need for these donuts:

2 cups Kodiak Cakes Protein Pancake Mix

¼ cup Wholesome Organic Coconut Palm Sugar

1 egg

1/2 cup milk

2 tbs organic coconut oil

1 tsp baking powder

½ cup vanilla Greek yogurt

1 cup fresh or frozen blueberries

3 tbs lemon juice

2 tbs lemon zest

Dash of salt

I also mixed in some unsweetened applesauce at one point. It’s completely up to you if you’d like to add it.

Mix together all your dry ingredients and then add wet ingredients. Test your flavor along the way to make sure you’re heading in a direction you like. I’ve only made these this one time and was really uncertain about how they were going to turn out. My batter was a little looser than anticipated, but when I poured it into the donut molds, it seemed like it was going to bake ok. Ah, that’s another thing. You’ll need to get a donut pan if you’d like these to turn out looking like donuts. It could just as easily be a muffin recipe, but if you want to feel like you’re eating a donut, invest in the pan.

To make the donuts a little prettier, I added a few extra blueberries on top of the batter once it was all loaded into the donut molds.

I was a little naughty and added a lemon glaze to half my batch, so if you’d like to add that, here’s what you’ll need (cue the refined sugar):

¾ cup powdered sugar

3 tbs lemon juice

1 tbs milk

1 tbs butter, melted

I was super pleased with how these turned out. Like I said before, this was a first-time attempt at donuts for me, and it’s safe to say I’ll be making them again.

Do you have a healthy donut recipe? If not, that’s cool, I didn’t either until making these! What’s your favorite “naughty” donut? Maybe I can take a stab at making it healthier for my next go at a donut recipe!

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