Home / Search:

Top searches

Top Products

World Explorers Variety Pack - 18 Count

World Explorers Variety Pack - 18 Count

Ethically Sourced Meats Variety Pack

Ethically Sourced Meats Variety Pack

Organic Savory Veggies Variety Pack

Organic Savory Veggies Variety Pack

Meat & Veggies Variety Pack

Meat & Veggies Variety Pack

Wild Caught Salmon with Organic Butternut Squash & Beet

Wild Caught Salmon with Organic Butternut Squash & Beet

Chicken Mexican Stew with Organic Vegetables, Herbs & Spices

Chicken Mexican Stew with Organic Vegetables, Herbs & Spices

Organic Roots

Organic Roots

Free Range Chicken with Organic Peas and Carrots

Free Range Chicken with Organic Peas and Carrots

Organic Squashes with Organic Olive Oil

Organic Squashes with Organic Olive Oil

Grass Fed Beef

Grass Fed Beef

Berry Butternut Smoothie + Protein with Grass Fed Collagen

Berry Butternut Smoothie + Protein with Grass Fed Collagen

Free Range Chicken & Thyme with Organic Parsnip & Beet

Free Range Chicken & Thyme with Organic Parsnip & Beet

TABLE OF CONTENTS

Written by Kasey Moss

Baked Blueberry Donuts with Coconut Glaze

Baked Blueberry Donuts with Coconut Glaze
Estimated time to read 2 minutes

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
Coconut Glaze Ingredients:
  • 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.
Previous Post Next Post

Post That Might Interest You

· 1 min read ·

Berry Creamsicles Ingredients: 3 cups greek yogurt (dairy free also works) 2 Serenity Kids Beet...
Read More
View All Blogs