Blueberry Sourdough Donuts

We love donuts in my home. What I don’t love is how unhealthy they can be. So this mama is always looking for ways to recreate a delicious healthier edition. These donuts came out surprisingly tastier than I thought they would be with a great texture and all but one were eaten within the day!

INGREDIENTS

• 50g vegan protein powder (I use dotfit vanilla best plant protein

• 3/4 cup flour (90 grams) 45 grams organic white flour, 45 grams organic almond

• 3/4 tsp. baking powder

• 1/4 tsp. salt 

• 1/4 cup sourdough discard

• 1/4 cup Greek yogurt

• 4 eggs

• 1/4 maple syrup

• 1 tsp. pure vanilla extract

• 1 cup blueberries, fresh or frozen

• 1 tsp lemon powder

• 2 tbsp freeze dried strawberry powder

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Whisk together sourdough discard, eggs, yogurt, and maple syrup in a mixing bowl.

3. In a separate bowl, add and mix all dry ingredients.

4. Add wet ingredients to dry ingredients and stir until combined. Do not overmix.

5. Gently fold in blueberries.

6. Spray silicone molds and fill evenly with batter.

7. Bake donuts in a preheated oven for 20-25 minutes.

8. Leftover donuts will keep in an airtight container in the fridge up to one week, or in the freezer up to one month.

Makes 12 small donuts.

Nutrition:

Calories:119

Protein: 7.2 grams

Total fat: 3.9 grams

Fiber: 1.1 grams

You can always make a glaze to throw on the donuts as well with some powdered sugar and milk. I don’t add glazes only because my two year old would lick the topping off every donut and put them all back on the plate afterwards.

What kid doesn’t love donuts for breakfast!

If you try them, let me know what you think! I hope your family loves them as much as mine does. I just went to have the last one after my morning workout and it was already gone!