Blueberry Corn Muffin Donuts

You know what really gets you out of a breakfast rut? A donut tray that motivates you to make donuts. I got mine a few weeks ago and it’s seen some pretty robust breakfast action lately. Link to the tray is here.

What you’ll need:

For the donuts:

  • 1 cup almond flour
  • 1 cup corn meal
  • 1/2 tsp baking powder
  • Pinch of sea salt
  • 2 eggs
  • 1/4 melted butter (or coconut oil)
  • 1/3 cup maple syrup
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1/2 cup fresh blueberries
  • donut tray (link to the tray is here.)

For the compote:

  • 1 cup frozen blueberries
  • 2 tbsp coconut oil
  • 1/4 tsp arrow root starch

The recipe

  1. Combine almond flour, corn meal, salt, and baking powder in one bowl. Combine eggs, butter, maple syrup, almond milk, and vanilla extract in another bowl. Mix wet with dry ingredients until batter formed. Fold in blueberries.
  2. Preheat oven to 350F.
  3. Coat donut tray with avocado oil spray (or butter / coconut oil – anything to ensure non-stick surface).
  4. Fill donut tray with batter.
  5. Bake for 30 minutes, or until tops are golden brown and firm.
  6. For the compote, combine blueberries, coconut oil, and starch over low heat and stir consistently for 10 minutes.

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