| Blueberry, Lemon & Yoghurt Mini Donuts |

Hello! Today for you we have some healthy, yummy donuts. The only “fancy” thing you need to cook them is a mini donut tray! Enjoy 🙂

| Ingredients | Makes 36 (3 trays) |

1 & 1/4 cups of plain whole meal flour
1/2 teaspoon of pink Himalayan salt
1 teaspoon baking powder
3 tablespoons extra virgin olive oil (feel free to use whatever oil you want)
2 eggs
1/8 cup of sugar (just fill half a 1/4 cup)
1/2 cup of Greek (coconut) yoghurt
1/4 cup of coconut and almond milk (same milk, not two different ones!)
3/4 cup of blueberries
1 & 1/2 tablespoons of lemon juice
1 tablespoons of lemon zest

| What to Do |

Preheat oven to 170 degrees Celsius

Combine flour, salt and baking powder in a bowl then set aside.

In a separate bowl, whisk eggs, sugar, Greek (coconut) yoghurt, olive oil, almond and coconut milk until well combined.

Add in the flour mixture while still stirring.

When a batter has formed, add lemon juice and lemon zest.

Got a lemon to spare? Make the lemon juice and zest yourself! Simply grate the lemon skin to get the zest, then cut the lemon in half and juice it.

Pour the batter into the mini donut tray and put in the oven for 12 minutes. Bear in mind the top and bottom of the donuts will be lighter than the sides.

Take the donuts out and pop them onto a cooling rack. Voila! You’re done.

Note: We didn’t have to spray our donut tray, as the donuts popped out easily with a little help from a knife around the sides.

‘Till next time <3 🙂

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