Maple Blueberry Powdered Sugar Doughnuts (Gluten-Free, Vegan, Paleo, Allergy-Free)
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!
- Cook Time: 13 mins
- Total Time: 13 mins
- Yield: 4 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- 1 Ripe Yellow Plantain (about 8oz)
- 1/3 Cup Arrowroot (or Tapioca) Starch
- 1 Tsp Baking Powder
- 2 TB Unsweetened Non-Dairy Milk
- 1 TB Pure Maple Syrup (plus more for optional drizzle)
- 1/4 Tsp Maple Extract
- 1/4 Tsp Cinnamon
- 24 Blueberries (fresh or frozen works)
- 1/2 Cup Powdered Erythritol (or preferred powdered sugar)
Instructions
- 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!
Nutrition
- Serving Size: 2