Baked Blueberry Donuts




  • 1 1/3 cup flour
  • 1 cup spelt flour* 
  • 2 teaspoons baking powder
  • Heaping 1/2 teaspoon sea salt
  • 1/3 cup vegan butter, softened
  • 1/3 cup organic granulated sugar
  • 1/3 cup maple syrup
  • 1/2 tablespoon lemon zest
  • 1/2 tablespoon lemon juice
  •  2/3 cup canned lite coconut milk
  • 1 teaspoon pure vanilla extract
  • 2 flax eggs**
  • 2 ripe bananas, mashed
  • 1 1/2 cups blueberries
  • 1 cup organic powdered sugar
  • 1-2 tablespoons almond milk

*I use spelt flour just because it's more nutritious. You can just use more all-purpose flour if you like. 

**To make one flax egg, combine 1 tablespoon flaxseed meal with 2 1/2 tablespoons water. Mix together and let sit 15 minutes to thicken.


  1. Preheat the oven to 350°F and grease a donut pan with vegan butter or cooking spray. This batter will make about 12 donuts. 
  2. Mix dry ingredients (flour through salt) in a medium bowl. 
  3. Whisk together the wet ingredients (butter through vanilla) in a large bowl. Stir the dry ingredients into the wet, using a rubber spatula or wooden spoon to gradually incorporate.
  4. Fold in the flax eggs and mashed bananas and mix until just incorporated, taking care to not overbeat. 
  5. Finally, fold in the blueberries.
  6. Pour batter into the greased donut cavities.
  7. Bake for 12-15 minutes until a toothpick comes or clean.
  8. For the glaze: mix the powdered sugar with 1-2 tablespoons almond milk until you reach your desired consistency of an icing. Pour glaze over donuts.