Dry:
1 cup oat flour
2 tsp baking soda
1/2 tsp salt
1 tsp ginger powder
1 tsp cinnamon or pumpkin pie spice

Wet:
3/4 cup frozen Wild Blueberries
1 large ripe banana
1 1/2 Tbsp raw cashews
1/4 cup vegan butter, melted
2 tsp ground flax seeds
3/4 tsp vanilla extract
1 small lemon, juiced
1 Tbsp coconut sugar

Glaze:
1/3 cup virgin coconut oil, melted
3/4 cup confectioner’s sugar, organic
1/4 cup frozen Wild Blueberries, warmed to at least room temperature
A few drops vanilla extract
Optional: confectioners sugar for powdered coating

For pan:
Virgin coconut oil

 
  1. Preheat oven to 350 degrees. Generously grease either a mini muffin pan or donut hole pan with virgin coconut oil.
  2. Add all dry ingredients to a large mixing bowl, whisk to combine.
  3. Add all wet ingredients except the frozen Wild Blueberries to a blender and blend until smooth. Blend on lowest speed for at least 1-2 minutes to plump up the flax seeds.
  4. Pour wet into dry bowl and stir to combine.
  5. Fold in the frozen Wild Blueberries.
  6. Bake at 350 for about 11 minutes. Allow donut holes to cool for at least two minutes before removing from pan.
  7. To make glaze: Blend ingredients until the berries are smooth. Pour into a small bowl and place in fridge.
  8. When donuts have cooled to at least room temperature, you can glaze them. Dip half the donut in frosting then place on a plate. Tip! I place my donut holes in the freezer just before dipping, so that the glaze sticks well and hardens upon contact. This helps for a prettier, cleaner presentation – and for a thicker glaze coating. If you want to double dip your glaze, place dipped donuts in freezer for a few minutes to chill and harden, then dip again.

Once glazed you can serve right away or store in the fridge and enjoy later.. These donuts can be made up to two days ahead of time too!