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Blueberry Chickpea Donuts are baked for a healthier donut that is low calorie, low in sugar, naturally gluten free and delicious! No one will ever guess these donuts are made with chickpeas!
You are lucky today because I have an awesome healthy treat for you! Healthy Blueberry Chickpea Donuts! They’re baked in the oven instead of fried and made with oats and chickpeas for a low calorie treat that’s packed with the right balance of nutrition and flavor!
My chocolate chip chickpea blondes and chickpea muffins are two of my most popular dessert recipes so I know you will enjoy these as much as you enjoy those goodies!
Healthy Chickpea Donuts
Canned chickpeas make the BEST donuts and are incredible for baking healthy desserts and treats. They make your goodies thick and creamy without adding significant calories, not to mention they’re a healthy plant-based food packed with nutrition!
Don’t worry either. Chickpeas have a very mild flavor so you can pretty much transform them into anything you want. Here’s a few more reason why these baked chickpea donuts are healthier for you!
Ingredients for Chickpea Donuts with Blueberries
Here’s what you need to make these yummy chickpea donuts with blueberries! You will also need a donut pan (I recommend this one) as well as a food processor or blender.
- Chickpeas, canned
- Blueberries, frozen
- Gluten Free Oat Flour
- Gluten Free Oats
- Baking Powder
- Maple Syrup
- Extra Virgin Olive Oil
- Egg Whites
- Apple Cider Vinegar
- Nutmeg, Cinnamon, Cardamom, Salt
How To Make Chickpea Donuts Baked in the Oven
You won’t believe how easy it is to make donuts with canned chickpeas! To get started, preheat the oven and prepare your donut pan by lightly spraying with cooking spray. I have this refillable olive oil bottle that I refill with olive oil so I never have to buy cooking spray.
Next add the ingredients except the blueberries to a blender or food processor and blend until smooth. You may need to scrape the sides down a few times and repeat blending. Stir the blueberries in by hand then bake.
When you remove them from the oven, allow it to cool in the pan a few minutes before GENTLY turning the donut pan over a wire baking rack to remove. Cool the donuts completely on the wire baking rack before enjoying!
I didn’t glaze the donuts, but if you would like to glaze your donuts then I recommend using this cinnamon glaze. It goes well with everything!
How Do You Store Healthy Donuts
When baking donuts at home in the oven, whether it’s this recipe or another recipe, you will want to store them in the refrigerator or they will go bad quickly. These cannot sit out at room temperature like fried donuts can. I have not tried freezing these donuts; however, I suspect they could be frozen. I recommend no longer than 30 days. To enjoy, remove from the oven and place in the refrigerator the night before to thaw.
Substitutions For Healthy Donuts Made With Chickpeas
Here are the substitutions I recommend for this chickpea donut recipe. As always, remember that when you do substitute, omit or change something that it does change the nutrition values you see in the recipe card below.
- Chickpeas – Garbanzo flour cannot be substituted for the chickpeas and I would not recommend garbanzo flour as it has a stinky taste. You can, however, replace the garbanzo beans in this recipe with another legume like white or great northern beans would work well.
- Oats / Oat Flour – I have not tested other flours with this recipe so I cannot guarantee they will work. I do know coconut flour will not work as it can never be replaced in recipes one to one.
- Blueberries – You can use frozen or fresh blueberries for this recipe. I recommend using frozen if possible. You can also substitute another berry in place of the blueberries.
- Maple Syrup – I do not recommend substituting with brown sugar, coconut sugar etc. This recipe does need the liquid to hold the flours and chickpeas together. If you want a lower calorie sugar substitute, I recommend a maple syrup made with monkfruit like this one.
- Egg Whites – You can substitute 1 whole egg for the 2 egg whites, but keep in mind that this approach will reduce the protein content and increase the calories. For a vegan option, you can replace the egg whites with 2 flax eggs (2 tablespoons of flaxmeal mixed with 6 tablespoons of water).
- Extra Virgin Olive Oil – Avocado oil or coconut oil are the substitutes I recommend.
- Spices – Cinnamon is really the only spicy required for this recipe. I find the nutmeg and cardamom make the flavor extra special.
Blueberry Chickpea Donuts
Ingredients
- 15 oz chickpeas, drained and rinsed
- 1 cup blueberries, frozen and drained
- 1/2 cup Gluten Free oat flour
- 1/4 cup Gluten Free oats
- 2 teaspoons baking powder
- 1/4 cup maple syrup
- 1/4 cup extra virgin olive oil
- 2 egg whites
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven 325 F. Prepare a donut baking pan with cooking spray.
- To a blender or food processor, add all ingredients layering the dry ingredients first, then the chickpeas, then the liquid.
- Blend on high until a smooth batter appears. Add blueberries to blender and fold by hand. Fill the donut cavities with the batter, filling until flush.
- Bake 12-13 minutes until donuts are slightly browned around the edges. Remove from the oven and cool 2-3 minutes before flipping the donut tin upside down onto a cooking rack. The donuts should easily slide out. Cool donuts another 15 minutes on the wire rack prior to enjoying.
- Keep donuts in refrigerator to maintain freshness up to 7 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- If you enjoy this recipe, check out my cookbook for more delicious recipes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! These look yummy! But, I’m looking for a low-carb, dairy-free suggestion. Any ideas? I’m a T1 diabetic and I can’t eat dairy! I used to love the lactose free yogurt, dairy protein powder, blueberries, and a little bit of grain-free low-carb cereal mixed in. But I can’t eat it anymore. The dairy-free yogurts have too much fat and slow down the glycemic index too much which messes up my blood sugar 2 hours after I eat.
I’m not sure I understand your question in relation to this recipe because there is no dairy or yogurt in this recipe. If you need individualized nutrition support which is sounds like you do, I recommend you work with someone one-on-one vs. asking someone on the internet. There is a lot of factors to consider when answering these questions and I cannot provide someone with a safe answer without knowing a lot more things. Typically those with diabetes can work with a nutritionist through their insurance. That would be my recommendation to ensure you are getting the best quality of care.
Love the recipe! How did you get these donuts to look so smooth? I have a similar donut pan but the tops always come out looking a little rough.
You can smooth the batter with a spatula or your fingers before baking.
I tried these and they didn’t really turn out so I’m not sure what I did wrong. They looked great but wouldn’t come out of my pan. Finally my husband got one out and they were so soft they were just falling apart. They tasted good but were not edible as a donut. Maybe hotter temp?
Did you use nonstick cooking spray? They should pop right out when you flip the pan. If they fell apart, they’re not done enough. So probably need to let them cook a little longer (it always varies a bit by oven). Also, let them sit in the pan 5-10 minutes after baking to let them harden a bit.
Did you use a medium sized 9 donut pan? I’m trying to plan calorie/nutrition. These look great and can’t wait to try!
I think so. It’s just a regular donut size.
Now this is one donut I will let my daughter eat! And me too! No digestive or bloating issues with this one as I would with a a high fat deep fried version . Can’t wait to try…. off to get a donut pan!
Hope you love it! I’m obsessed with these.