Blueberry Carrot Donuts

These gorgeously decorated donuts are actually made from a carrot cake mixture studded with colourful, juicy blueberries for a delicious twist. Topped with a vanilla frosting, I’ve used one of my favourite products to create the finishing touch on these pretty treats – freeze-dried blueberries from Lio Licious, which add a satisfying, tangy crunch to complement everything else. Donuts the healthy way, what’s not to love? πŸ™‚

Ingredients:

For the donuts – 

  • 1 large banana
  • 1 x can butter beans
  • 150ml milk of choice
  • 4 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 150g flour of choice (can be gluten-free)
  • 100g sweetener 
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 large carrot, grated
  • 100g frozen blueberries

For the frosting –

  • 200g 0% fat Greek yogurt, Quark or dairy-free alternative
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut flour
  • Dash of vanilla extract

To decorate –

  • Lio Licious Dried Blueberries
  • Edible flower petals

Get making!

  1. Preheat the oven to 180C and lightly grease a 6-hole donut tin.
  2. Place the banana, butter beans, milk, maple syrup and vanilla into a blender and whizz up until smooth. 
  3. Add in the flour, sweetener, baking powder and cinnamon and blend again until a smooth batter has formed.
  4. Stir in the grated carrot and blueberries then use a teaspoon to divide the mixture between the donut holes, filling each up to the top.
  5. Bake for 20-25 minutes until golden and firmed up. Leave to cool then pop out the tin.
  6. Meanwhile beat together the yogurt/Quark with the maple syrup, coconut flour and vanilla extract and chill in the fridge until needed.
  7. Spread each cooled donut with some of the mixture to cover. Arrange some of the dried blueberries on top along with edible flowers – then enjoy!