Wet:
- 1/4 cup neutral oil of choice
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1/3 cup dried blueberries
Dry:
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 2 scoops Designer Wellness Plant Based Protein Powder
For the icing:
- 1 cup powdered sugar
- 2 tbsp melted vegan butter
- 1 tsp butterfly pea powder (to make it blue)
- Just enough almond milk to form into a thick consistency
How to:
Preheat oven to 350°F. Grease 12 donut molds with oil. In a large bowl, add all your wet ingredients except the blueberries. Whisk to combine. Add in your dry ingredients and stir until almost combined, then add your dried blueberries and stir in until evenly distributed throughout batter. Pour batter into mold about 2/3 the way then bake for 14-15 minutes. Let cool before icing. To make the icing, just beat together everything with a hand beater until smooth!
@maggiebakesgrace
www.maggiebakesgrace.blog/
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