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Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:9Yield:9 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:9Yield:9 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:9
Servings:
9
Yield:9 servings
Yield:
9 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonscanola oil2teaspoonsgluten-free all-purpose flour½cupalmond flour½cupgluten-free oat flour½cupgluten-free all-purpose flour¼cupgranulated sugar (see Tip)2tablespoonsvanilla-flavor whey protein powder1 ½teaspoonsbaking powder¼teaspoonbaking soda¼teaspoonsalt¼cupplain low-fat yogurt¼cupunsweetened almond milk2eggs1tablespoonfinely shredded lemon peel1tablespooncanola oil½teaspoonvanilla54fresh blueberries (1/2 cup)1teaspoonpowdered sugar (see Tip)
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscanola oil
2teaspoonsgluten-free all-purpose flour
½cupalmond flour
½cupgluten-free oat flour
½cupgluten-free all-purpose flour
¼cupgranulated sugar (see Tip)
2tablespoonsvanilla-flavor whey protein powder
1 ½teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
¼cupplain low-fat yogurt
¼cupunsweetened almond milk
2eggs
1tablespoonfinely shredded lemon peel
1tablespooncanola oil
½teaspoonvanilla
54fresh blueberries (1/2 cup)
1teaspoonpowdered sugar (see Tip)
Directions
Preheat oven to 325 degrees F. In a small bowl stir together the 2 teaspoons canola oil and the 2 teaspoons gluten-free all-purpose flour. Coat the six cups of a 3 1/2-inch doughnut pan with some of the oil-flour mixture; set aside.
In a medium bowl stir together the almond flour, gluten-free oat flour, the 1/2 cup gluten-free all-purpose flour, the granulated sugar, whey protein powder, baking powder, baking soda, and salt.
In a large bowl whisk together yogurt, almond milk, eggs, lemon peel, the 1 tablespoon oil, and the vanilla until well mixed.
Add the flour mixture to the yogurt mixture; whisk until well mixed.
Spoon two-thirds of the mixture into prepared cups in doughnut pan, using about 1/4 cup of the batter for each cup; spread batter evenly. Arrange six blueberries in the batter for each doughnut (see Tip). Bake about 15 minutes or until doughnuts spring back when lightly touched. Cool in pan on a wire rack for 5 minutes. Using a thin metal spatula or table knife, loosen edges of doughnuts. Invert pan and tap on counter to release the doughnuts.
Thoroughly wash and dry the doughnut pan. Coat three of the cups with the remaining oil-flour mixture. Fill these cups with the remaining batter and the remaining blueberries. Bake, cool, and remove as directed in Step 5. Serve warm or cool. Before serving, sift powdered sugar over doughnuts.
Tips
We do not recommend using a sugar substitute for the powdered sugar.
Placing blueberries evenly in the cups helps to prevent the doughnuts from sticking in the cups.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)164Calories8gFat19gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
