BLUEBERRY CAKE DONUTS!

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BLUEBERRY CAKE DONUTS

These babes are baked, not fried! Under 100 calories per donut!

INGREDIENTS
Ingredients
1 cup whole wheat pastry flour (I use Bob’s Red Mill)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/3 cup light almond milk
1/4 cup nonfat Greek yogurt
1 egg
2 Tbsp coconut oil
1/4 cup stevia
1/2 tsp vanilla
3 Tbsp blueberries, pureed
1/3 cup whole blueberries
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PROCEDURE
šŸ©Preheat oven to 350F.
šŸ©Combine dry (first 4 ingredients) and wet (5-11) ingredients separately, and then combine well without over-stirring. Stir in whole blueberries last.
šŸ©Transfer to sprayed donut pan(s). I needed 2 pans and filled 10 donuts. If you only have one pan, put the batter in the fridge and do a second round, or make donut “holes” with a mini muffin tin!
šŸ©Bake 8-11 minutes, until a toothpick comes out clean and they spring back slightly when touched (cook for less time for donut holes).
šŸ©Allow to cool slightly before removing.
šŸ©Enjoy plain, or top with a “glaze” of pureed blueberries!
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NUTRITION per donut (yields 10): 84 calories | 11g carbs | 4g fat | 3g protein

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