A simple, sweet, baked grain-free donut recipe! These Maple Blueberry Powdered Sugar Doughnuts are gluten-free, vegan, paleo, and top 8 allergy-free! A healthy and delicious breakfast or even a dessert that you can feel good about eating!
I haven’t shared a doughnut recipe in so long! That needed to be changed, so here we go with some maple blueberry powdered sugar doughnuts! This recipe actually dates back to 2015, never got posted, then got reshot/formulated in 2017, and now finally is seeing the light of day here on Strength and Sunshine. I’ve always loved powdered sugar doughnuts and you know that when I say “sugar” I mean “sugar” 😉
There’s glazed doughnuts, jelly filled doughnuts, simple frosted doughnuts, but something about powdered doughnuts always sounds so delicious. Who turns down one of those super sugar coated mini Hostess donettes? Those used to be my brother’s favorite sweet treat growing up, and of course I didn’t mind them either. Licking the white powder off your fingers after eating was all part of the charm, eh? That was why they were a childhood favorite!
Funny enough, I can’t really remember a time when I had a “full size” powdered sugar doughnut. Usually the full size ones are stuffed with cream, jelly, etc. I’m sure I had, but I was never a huge fan of filled doughnuts. I was much more of a “hole in the center” kind of doughnut person. So obviously the perfect thing to do at this point in time was make our own! Hole-in-center, gluten-free, vegan, paleo, allergy-free, grain-free, and with a fun flavor (which actually screws up the no-sugar powdered “sugar” thing…).
A little bit of pure maple syrup never hurt anyone, eh? The maple basically makes these powdered sugar doughnuts, blueberry pancake doughnuts! That’s why these doughnuts are the absolute perfect doughnut recipe for breakfast eating (or brunch)! And because this recipe is so slimmed down, as usual, it’s the perfect amount for one person, but you can share with a very special someone if you’re feeling generous! That’s hard to do though…when it comes to baked doughnuts, fresh plump blueberries, deep rich maple, and powdery sweet goodness…sharing is 110% optional!
Maple Blueberry Powdered Sugar Doughnuts
- Preheat the oven to 375°F.
- Peel your plantain and then blend into a puree in a small blender.
- transfer the puree to a bowl and add in the starch, baking powder, milk, syrup, extract, and cinnamon. Mix well to combine.
- Divide your doughnut batter among 4 greased doughnut molds and then press 6 blueberries into each filled doughnut mold (lightly cover the indents with the batter again).
- Bake the doughnuts in the oven for 12-13 minutes.
- Remove the baked doughnuts from the oven and carefully remove them from the molds.
- Pour the powdered "sugar" into a brown paper bag, add the doughnuts, while still warm, (2 at a time) to the bag and gently shake them to coat with the powdered "sugar".
- Remove and serve. Add a drizzle of maple syrup if so desired!
Don’t these “donuts” just look so inviting for a breakfast extravaganza? Doughnut Heaven! And believe it or not, I prefer to eat my baked doughnuts with a fork. If you do add the drizzle of maple syrup on the finished product, then a fork seems logical and really makes these powdered sugar doughnuts seem like pancakes! I mean, if you used the batter and make pancakes, they’d be thick, but it would work…I assume…I’ll have to get on that and let you know! In the meantime, just bake up these doughnuts asap and let me know what you think!
So tell me:
+ What type of doughnut is your favorite? Not flavor, but type, i.e. powdered, jelly, cream-stuffed, glazed, frosted?
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