Wednesday, February 25, 2015

blueberry banana doughnuts.

I got a doughnut pan for Christmas and I have been dying to use it. 2 months later, I finally got around to using it. 

We had a very ripe banana just begging to be baked and tons of frozen blueberries packed away in the freezer from this summer. Therefore, this was the perfect recipe to inaugurate this doughnut pan. (Did I use that word correctly? Hmph, probably not- oh well!)

If you go to the original doughnut recipe, I made several changes. I used different flour, sugar, and yogurt. I also made a delicious blueberry glaze which I highly reccommend. If you don't have enough blueberries or you prefer a more traditional glaze, you can't go wrong with vanilla glaze! Just go to whole and heavenly oven to find it. I hope you enjoy this health(ier) doughnut recipe as much as we did!


blueberry banana doughnuts {with blueberry glaze}

  • Doughnut recipe from whole and heavenly oven
  • 2 cups flour (I used all purpose)
  • 1/2 cup sugar (I used 1/4 cup stevia, 1/4 cup granulated sugar)
  • 3 teaspoons cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 medium ripe banana, mashed
  • 2 large eggs
  • 1/2 cup yogurt (I used strawberry greek yogurt)
  • 3/4 cup buttermilk (I used 1% milk+lemon juice)
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries 

  • Glaze recipe from blahnik baker
  • ½ cup blueberries
  • 1-1½ cups powdered sugar
  1. Preheat oven to 350F and grease a doughnut pan. Set aside.
  2. In a bowl, combine flour, sugar, cornstarch, baking powder, and salt. In a large bowl, mix mashed banana, eggs, yogurt, buttermilk, and vanilla until smooth. 
  3. Gently fold dry mixture into liquid mixture until just combined. Gently fold in blueberries.
  4. Fill greased doughnut pan 3/4 full of batter. Bake donuts at 350F 15-17 minutes, or until a toothpick comes out clean. Cool doughnuts in pan 10 minutes, then transfer to a wire cooling rack to cool completely.
  5. In a small bowl, mash blueberries (or stick them in a food processor). Add powdered sugar to blueberries until smooth. You want the glaze fairly thick so add powdered sugar as needed.
  6. Once doughnuts are cooled, transfer to wax paper (for easier clean-up). Dip them into the glaze or spoon glaze over doughnuts. 
  7. We left doughnuts out for 2 days then transfered them to freezer. Pop in the microwave as desired  and enjoy!


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