These baked blueberry donuts are packed with fresh blueberries and topped with a sweet coconut glaze. Perfect for Sunday breakfast with a cup of coffee and your littles!

Dry Ingredients:

• 1 ½ cups almond flour
• 1 cup tapioca flour
• 2 scoops collagen, unflavored or vanilla
• 1 ½ teaspoons baking powder
• Pinch of pink himalayan salt
• 1 cup fresh blueberries
• Wet Ingredients:
• 1 Serenity Kids Berry & Butternut Dairy-Free Smoothie + Protein
• ¼ cup plain yogurt
• 3 large free range eggs
• 2 tablespoons coconut oil, melted & cooled
• 1 teaspoon pure vanilla extract
• ¼ teaspoon apple cider vinegar

• ¼ cup coconut butter
• ¼ cup coconut cream
• 1 tablespoon pure maple syrup (optional)
• 1 teaspoon vanilla extract

Directions:

Blueberry Donuts

1. Preheat oven to 350 degrees F and generously spray your donut pan with coconut oil spray. If you’re using a silicone donut pan (preferred), you don’t need to spray the pan. Set aside.
2. In a large bowl, whisk together the smoothie pack, yogurt, eggs, coconut oil, & vanilla until a smooth mixture forms.
3. Stir in apple cider vinegar to wet ingredients until just combined.
4. In a separate small bowl, whisk together the almond flour, tapioca flour, collagen, baking powder, and salt until combined.
5. Slowly incorporate the dry ingredients into the bowl with the wet ingredients and mix until the batter is smooth and combined.
6. Fold in the blueberries until mixed throughout the batter.
7. Fill each donut mold ¾ of the way full.
8. Bake for 15 minutes or until a toothpick comes out clean.
9. Allow donuts to completely cool before popping them out of the mold.

Coconut Glaze:

1. In a small saucepan over low heat, whisk together the coconut butter, coconut cream, vanilla extract, and maple syrup (if using) until mixture is smooth & thick, about 5-6 minutes.

Assembling the Donuts:

1. Dunk each donut in the glaze.
2. Top with unsweetened coconut flakes if desired.
3. Store donuts in an airtight container in the fridge for up to 4 days.