Gluten-Free Blueberry Donuts with Chickpeas

Who says donuts can’t be healthy?! These Gluten-Free Blueberry Donuts are the perfect oven-baked donut that aren’t loaded with sugar or calories.

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These healthy blueberry donuts even sneak in some chickpeas for a little boost of protein. They make the batter creamy, but you can’t even taste them. Baking them in the oven makes them low-stress and easy to make. They’re also great for making ahead and freezing for a quick treat or breakfast on the go!

If you like healthier donut recipes, you will love my chocolate protein donuts and gluten-free gingerbread donuts!

Why You’ll Love This Recipe

• Ready in Less Than 30 Minutes: You can have delicious blueberry donuts in less time than it takes to pick up donuts with this recipe. All you need to do is blend the batter, fill the donut molds, and bake them. They will be ready to enjoy in less than 30 minutes!
• Easily Customizable: This recipe is so easy to alter to your tastes or the season! Try mixing in different fruits, chocolate, or creating a glaze to make the perfect gluten-free donut for your mood.
• Plant-Based Nutrition: You won’t be able to taste the chickpeas in this recipe, but they add a lot of nutrition to the recipe. That includes a bit of protein and fiber.

Ingredients

• Chickpeas: You’ll need to drain and rinse a can of chickpeas to prepare them for the recipe. Use chickpeas to also prepare savory dishes, like my chickpea tomato cucumber salad or buffalo chickpea salad. You could also use a different white bean that doesn’t have a bold flavor, like great northern beans.
• Blueberries: You can use fresh or frozen blueberries for this recipe. I’ve found that frozen is best since the flavor of frozen fruit is more consistent.
• Gluten-Free Oats and Oat Flour: You’ll need a combination of oats and oat flour for this recipe. If you don’t need the donuts to be gluten-free, you can use regular oats.
• Olive Oil: You’ll need extra virgin olive oil to add moisture to the donut batter so you get moist and tender donuts. You could also use coconut oil or avocado oil if you prefer. 
• Spices: The spices in this recipe make the donuts flavorful and eliminate the need for excess sugar. I used nutmeg, cardamom, and cinnamon for a warm, spiced flavor.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Add a Glaze: Use powdered sugar, cinnamon, and coconut oil to make a quick cinnamon glaze for these delicious donuts, like in these pumpkin donuts. You could also add a little lemon or orange zest and juice to make a citrus glaze. 
• Try Different Berries: You can change the flavor of these chickpea donuts by using different berries like raspberries or cranberries. You can also use my recipe for baked strawberry donuts.
• Make Them Vegan: You can make these gluten-free homemade blueberry donuts vegan-friendly by using flax eggs. Combine a tablespoon of flaxseed meal with 3 tablespoons of water to make the plant-based egg. 

How to Make Gluten-Free Blueberry Donuts

These blueberry chickpea donuts are a simple way to enjoy donuts at home without frying or adding excessive sugar. They are moist with a tender crumb and ready in less than 30 minutes. All you need to make them are a donut baking pan coated with cooking spray and an oven preheated to 325°F. 

Step 1: Add Ingredients to Food Processor. Layer the ingredients into the food processor, starting with the dry ingredients, then the chickpeas, then the liquid.

Step 2: Blend All of the Ingredients. Blend the ingredients on high speed until they form a smooth batter. Then transfer the batter to a mixing bowl.

Step 3: Fold In Blueberries. Fold the blueberries into the batter by hand using a spatula.

Step 4: Fill the Donut Pan. Pour the batter into the donut cavities in the pan. Fill each cavity to the top. Bake the donuts for 12-13 minutes until they are slightly browned around the edges. Let the donuts cool for 2-3 minutes, then flip the donut tray upside down to remove the donuts. Let them cool for another 15 minutes on the wire rack before enjoying with a skinny peppermint mocha latte or your favorite coffee drink.

Expert Tips

• Scrape the Sides of the Food Processor: As you blend the donut batter, you’ll need to pause and scrape down the sides of the food processor to ensure there aren’t any chunks in the batter. 
• Let the Batter Rest: Allow the batter to sit for about 5 minutes after blending to give the flour time to absorb the liquid for moist, tender donuts.
• Layering Is Important: It’s important to layer the ingredients, starting with the dry ingredients first, then the chickpeas, and then the liquids. This helps ensure the batter is smooth and free of clumps.
• Storing: Store leftover donuts in an airtight container in the refrigerator for 7 days. These donuts are not able to sit at room temperature like other donuts. You can also freeze leftovers for up to 30 days.

Serving Suggestions

Sometimes nothing beats a delicious donut. This blueberry donut recipe uses chickpeas and maple syrup to make more nutritious donuts with less sugar. They are oven-baked, tender, and flavorful. These donuts are also great for making ahead and freezing to enjoy later in the month. They would make an excellent on-the-go breakfast or a delicious afternoon snack.

• Name a more iconic duo than donuts and coffee. The spices in the donuts pair so well with my gingerbread coffee creamer. 
• If you need a full breakfast, try pairing them with a blueberry protein smoothie or avocado egg bites for a full breakfast with more protein.

Recipe FAQs

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