Made with almond flour and honey, these healthy donuts are a great way to satisfy your craving without all the sugar. Plus they are gluten free!
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You know me, always trying to find ways to make the foods I crave a bit healthier. By getting rid of the processed sugar and gluten, you can feel better about donuts for breakfast!
Instead of using white flour, I experimented with almond flour for this recipe. Almond flour is high in protein and low in carbs, so it’s a great alternative.
My donut pan is one of my favorite items in my kitchen. I’ve made some tasty creations with it, like Chocolate Crumble Donuts, Maple Baked Donuts and Raspberry Baked Donuts. But this is the first time I’ve tried to make a healthier donut creation.
These donuts are packed with juicy blueberries and lavender. Have you ever tried baking with lavender? I love it! It goes so well in baked goods like muffins, pancakes or donuts like these. If you don’t have any, you could omit that part and just do the blueberries.
These donuts keep great in the fridge if kept in an air-tight container. That is, if you can keep from eating them all in the first day!
- 1 cup almond meal/flour (I used Bob's Red Mill)
- 3 tbsp honey
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp baking soda
- 1 tsp dried lavender
- 1/2 cup blueberries (either fresh or frozen will work)
- Preheat oven to 300 F and grease a donut pan.
- In a medium mixing bowl, combine the almond flour, honey, eggs, vanilla and baking soda. Mix until smooth.
- Add in the lavender and blueberries, stirring until evenly distributed in the batter.
- Spoon the batter into the donut pan, filling each cavity about 1/2 way.
- Bake for 10-15 minutes, or until a skewer poked into one of the donuts comes out clean.
- Store in an airtight container in the refrigerator or at room temperature for 3-4 days.
If you don't have a donut pan, you can use this recipe but make muffins instead.
What is the best donut you’ve ever eaten?