Mini Glazed Lemon Blueberry Chia Seed Donuts

Easy, vegetarian/vegan, dessert/breakfast

Happy national donut day! I came up with this recipe a couple of days ago and finally have the chance to post it. These lemon blueberry donuts are so good and suitably sweet that you might want to eat ten at a time. The consistency of these little guys are more muffin like; they are airy, light and super moist. If you want, they are just as good unglazed and then they would be refined sugar free!

Sometimes the lemon flavor can get lost in baked goods, but these are bursting with lemon. On the plus side, no artificial flavors or extracts are needed! The blueberries are a perfect addition during the summer and take these donuts up to the next level. I recommend using wild blueberries for mini donuts, otherwise they fall apart easily because the blueberry is as big as the donut ring.

I am one of those people who could pass up a donut really anytime, but not these. Since they're baked, they are less oily while still having a golden brown outside. I recommend eating them right when they are made or leaving them unglazed and then putting them in the freezer until you want a sweet treat. Otherwise, the moisture builds in your container and makes them soggy.

I hope you enjoy these as much as I do! Now for the recipe!

Yield 24 mini donuts

Ingredients:

1 cup whole wheat pastry flour

1/4 tsp salt

1/2 tsp baking soda

1 tbsp baling powder

1-2 tbsp chia seeds

1 tbsp lemon zest

2 tbsp lemon juice

1/4 cup maple syrup

1/4 cup olive oil

1/2 cup vanilla almond milk, unsweetened

1 egg (or flax egg if vegan)

1 cup wild blueberries

1 cup powdered sugar

1 tsp - 1 tbsp vanilla almond milk, unsweetened

Directions:

1. Preheat oven to 350 degrees Fahrenheit and lightly grease a mini donut pan with coconut oil.

2. In a large bowl, combine the whole wheat pastry flour, salt, baking soda, baking powder, and chia seeds. Whisk to combine and set aside.

3. In a medium bowl, whisk together the lemon zest, lemon juice, maple syrup, olive oil, almond milk, and egg until well combined. Slowly pour the wet ingredients into the dry while stirring with a spatula. Stir until just combined. Fold in the wild blueberries.

4. Pour batter evenly into donut pan and bake in the oven for 10-14 minutes or until golden brown and cooked through. Let stand for 5 minutes then remove from pan. Let cool another 5 minutes before icing.

5. While the donuts are in the oven, stir together the powdered sugar and almond milk until a thin glaze is made (add less milk for a thicker glaze).

6. To ice, dip the tops of the donuts into the glaze and place on a cooling rack. Enjoy!

Recipe Notes:

• The batter will be thin and pourable.

• I recommend eating them right when they are made or leaving them unglazed and putting them in the freezer until you want a sweet treat.