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Blueberry Crumble Donuts | The Kelly Kathleen

Blueberry Crumble Donuts

Blueberry Crumble Donuts

30 mins prepServes 9

Gluten-free pillowy donuts that have the perfect sugary crumble!

9 servings

What you need

egg

ripe banana

vanilla cake mix

1 tsp vanilla cake mix

cashew milk

6 tsp cashew milk

buckwheat flour

1 cup buckwheat flour

cinnamon

1 ½ tsp cinnamon

baking soda

1 tsp baking soda

baking powder

½ tsp baking powder

salt

frozen yogurt

¾ cup frozen yogurt

oat flour

¼ cup oat flour

coconut oil

1 tbsp coconut oil

turbinado sugar

1 tbsp turbinado sugar

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Instructions


1 Preheat your oven to 350 degrees F. Spray two donut pans with cooking spray and set aside.
2 In a large bowl, whisk together the wet ingredients before folding in the dry.
3 Pour the batter into 9 donut molds.
4 In a small bowl, make the crumble by mixing the ingredients together with a fork.
5 Sprinkle the crumble over the batter before baking for about 20 minutes.
6 Let the donuts cool for 10-15 minutes before removing them from their baking pan.

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