Clean Lemon Blueberry Donuts

And we’re back! Finally took out the donut pans I ordered months ago. This one is a champ; no white flour, no white sugar (just a little bit for the optional but recommend icing), lemon zest, and fresh blueberries. I was blown away by how perfect these were. Soft, flavorful, and easy to make. This recipe makes a dozen donuts. You can freeze the baked donuts in between layers of parchment paper. Frost them after removing from the freezer, at least 45 minutes before serving so the glaze can set.

Ingredients:
1/2 cup melted coconut oil
3/4 cup coconut sugar
1/4 cup applesauce regular or cinnamon flavor (don’t use unsweetened, I used fresh)
1 large egg lightly beaten
1 tsp vanilla
3/4 cup EACH almond and oat flours
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1 packed tsp fresh lemon zest
1 cup fresh blueberries

Glaze:
1/2 cup confectioners sugar with extra on hand to thicken if needed
Tbsp oat milk or other milk of choice

Oven to 350. Grease a donut pan/s for 12 donuts. I used a generous amount of coconut oil spray. Set aside. Mix all the dry ingredients in a large bowl. Add the egg, applesauce, oil, and vanilla and mix only until well combined. Fold in the zest and berries, mixing gently to evenly distribute. Spoon the mixture into each donut mold, until the batter is 3/4 way up. Smooth around with the back of a greased spoon. Bake about 20 minutes until a tester comes out clean and the edges begin to lightly brown. Let cool for 10 minutes, turn out onto a wire rack. Cool thoroughly before glazing or glaze will melt.
In a small bowl, mix the powdered sugar and oat milk until the glaze is a medium thick consistency. Add sugar and milk as needed. Drizzle over the donuts. Let the glaze fully set before serving, at least 45 minutes.