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Plant-based blueberry muffin donuts

Blueberries are not only delicious but they are full of antioxidants and can improve memory! They are the hero in these baked donuts which are super easy to make. With the texture of a moist muffin they are gluten, oil and refined sugar free. You’ll need a donut baking tin/silicone sheet and only a few simple plant-based ingredients.

INGREDIENTS Wet ingredients

  • 2 ripe bananas

  • ¼ cup maple syrup

  • ¾ cup soy milk

  • 2 tablespoons flaxseeds, ground

  • 1 teaspoon apple cider vinegar

Dry ingredients

  • 1 cup buckwheat flour

  • ½ cup brown rice flour

  • ½ cup almond meal

  • 2 teaspoons baking powder

  • ½ teaspoon bicarbonate of soda

  • pinch of salt

Other ingredients

  • 1 cup frozen blueberries

  • 2 tablespoons cocoa powder

  • 3 tablespoons maple syrup

  • Cocoa nibs to garnish


  1. Preheat the oven to 180 degrees Celsius.

  2. In a medium mixing bowl mash the bananas and add the maple syrup, soy milk, flaxseeds and apple cider vinegar. Set aside.

  3. In a large mixing bowl combine the buckwheat flour, brown rice flour, almond meal, baking powder, bicarbonate of soda and salt.

  4. Mix the wet ingredients into the dry ingredients until it forms a thick batter.

  5. Add the blueberries to the batter and fold through, being careful not to knock out the air bubbles.

  6. Spoon the batter into the donut sheet and bake for 18 minutes until springy to touch.

  7. While the donuts are cooling, mix the cocoa and maple syrup until it forms a smooth sauce. Add more maple syrup if it doesn’t look like it will drizzle easily.

  8. Garnish donuts with cocoa nibs and drizzle with chocolate sauce.

Makes 12 donuts.

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