Imagine biting into a heavenly doughnut that's not just a treat for your taste buds, but also a nutritious delight that makes you feel good inside and out! These Blueberry Cocoa Baked Doughnuts are about to revolutionize your breakfast and snack game, combining the rich, decadent flavor of chocolate with the burst of antioxidant-packed blueberries. Who says healthy can't be absolutely delicious? Get ready to transform your baking skills and impress everyone from health enthusiasts to dessert lovers with this incredible recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 doughnuts
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cavity non-stick doughnut pan thoroughly with cooking spray or vegetable oil to ensure easy removal.
- In a large mixing bowl, sift together whole wheat flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until they are well combined and free of lumps.
- In a separate medium bowl, whisk together almond milk, vegetable oil, and vanilla extract until smooth and fully integrated.
- Pour the wet ingredients into the dry ingredient mixture. Gently fold and mix until just combined, being careful not to overmix. The batter should be smooth but not beaten.
- Gently fold in the fresh blueberries, distributing them evenly throughout the batter. Use a light hand to prevent crushing the berries.
- Transfer the batter to a piping bag or a zip-lock bag with a corner snipped off. Pipe the batter evenly into the prepared doughnut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a doughnut comes out clean with just a few moist crumbs.
- Remove from the oven and let the doughnuts cool in the pan for 5 minutes. Then carefully turn out onto a wire cooling rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a light chocolate glaze for extra indulgence.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Tips
- Use fresh, plump blueberries for the best flavor and texture. Frozen berries can make the batter too wet.
- Don't overmix the batter - this can lead to tough, dense doughnuts. Mix just until ingredients are combined.
- For extra moisture, you can substitute some of the almond milk with Greek yogurt.
- Ensure your baking powder and baking soda are fresh for maximum rise and fluffiness.
- Let the doughnuts cool completely before adding any glaze or powdered sugar to prevent sogginess.
- For a more indulgent version, try adding a sprinkle of dark chocolate chips to the batter.
- If you don't have a doughnut pan, you can use a muffin tin for a similar baked treat.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
