Donuts, or muffins? Who wants to choose? Fortunately, with these blueberry donut muffins, you never have to make that choice again. Behold a muffin, cleverly concealed in the shape of a donut. Your kids will never know they’re not biting into the real thing.
If you’re using frozen berries, keep them frozen until adding them into the mixture to prevent their juices from mixing into the batter.
Lastly, if you’d like to add some plant-based protein to your donut muffins, substitute in ½ cup of the flour for a scoop of your favorite Vega® protein powder.
- 1 1/2 cups all-purpose flour or gluten-free all-purpose flour
- or 1 cup gluten-free flour and 1/2 cup of your favorite Vega® protein powder such as Vega® Protein & Greens
- 1/2 cups rolled oats
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup brown sugar (or coconut sugar)
- 3/4 cup Silk® Unsweetened Almondmilk
- 1 tsp apple cider vinegar
- 1/2 cup apple sauce
- 1/3 cup oil (olive or melted coconut oil)
- 1 Tbsp vanilla extract
- 1 cups blueberries, frozen or fresh (or other berries of your choice)
- 1 tsp cornstarch
Preheat oven to 400°F and grease a donut pan.
In a large bowl, mix together flour, oats, baking soda, salt and sugar. Once combined push mixture to the sides of the bowl to create a well in the center.
In another bowl, mix together non-dairy milk, vinegar, apple sauce, and vanilla extract.
Pour wet ingredients into the well in the flour mixture bowl. Gently fold the dry in ingredients into the wet. Fold only until just combined. Do not over mix.
Toss berries in cornstarch then fold berries into batter, until just combined.
Fill donut pans to the rim full. Bake for 15 minutes (or 18 to 20 if using gluten-free flour) or until a toothpick comes out clean.