Baked Blueberry Chickpea Donuts are low in sugar and big on flavor! The creamiest donuts you’ll ever make, and no one will ever guess their made with chickpeas! A yummy high protein, complex carb breakfast or treat. Gluten free + Low Calorie + Vegan option
I swear, the best ideas come to me when I workout. I always figure out the answers to my biggest problems, what to do when something’s nagging me and the best recipe ideas pop into my head like meteorites. I don’t know what it is about working out but somehow, it clears the tangled web in my head long enough for everything to makes sense.
I honestly have no idea how I ever got through life without working out. I must have been an indecisive cluster. Oh yes, I was.
This is one of many reasons why I can’t stand it when a doctor tells me I can’t workout. My brain can’t function without it. Good thing my upcoming hip surgery requires walking as recovery as in the same day you start and the day after you start PT. This is good because I’m only one injury away from the looney bin. In case you’re new, I’m not nuts I’ve just had a lot of injuries.
Anyway you guys are lucky today because I have an awesome healthy treat for you. Baked Blueberry Chickpea Donuts! And these donuts are ones that magically appeared in my head while working out.
After they came to me, I kept obsessing over whether the idea would work. I came home and made them right away. I was sure they would work because last year I made chocolate chip chickpea blondes and chickpea muffins and they turned out amazing.
Chickpeas make a great base for baked goods. It’s thick and creamy, yet is has a very mild flavor so you can pretty much transform them into anything you want. With all my food allergies, I’m surprised how well I tolerate them. In fact, they’re one of the few beans I can tolerate. Others make my stomach go WHOA, but not chickpeas.
Aside from texture and flavor, chickpeas have an awesome nutritional profile. One cup of chickpeas has 15 grams of protein, 12.5 grams of fiber (half the daily requirement), and is a great source of folate and manganese.
Folate is important for brain cell communication and protecting against cell mutations that happens with cancer. Manganese is good for wound healing and keeping bones strong.
That said, these Blueberry Chickpea Donuts make an awesome nutrient-dense breakfast or treat. High protein and fiber, good complex carbs and antioxidants from blueberries.
I know that’s a lot of corny nutrition, but I think it’s important for you to know why I put certain foods in recipes. This also helps me prepare for my board exam next year. 🙂
Nutrition aside, you are gonna love these Blueberry Chickpea Donuts! They’re thick, creamy and melt-in-your-mouth. A donut you can definitely feel good about eating!
A couple notes on the recipe.
I do not recommend swapping canned chickpeas for garbanzo bean flour. I’m not a fan of garbanzo bean flour. No matter what you do to it, it tastes bean-y which is why I avoid it in my recipes.
If you can tolerate it, feel free to experiment. Otherwise to be on the safe side, use canned garbanzo beans. It makes a big difference! Everything’s going in the blender anyway so you’re not saving time with the flour.
To sweeten the donuts, I used a small amount of maple syrup and that was plenty for me. Since everyone has a different sugar tolerance, I recommend you test the batter after blending to decide if you want to add more. You can always add more, but once it’s there it’s there. See the recipe notes for further instructions.
I also didn’t glaze the donuts. Instead, I dusted them with a small bit of powdered sugar. If you want to fancy them up, I recommend using this cinnamon glaze. It goes well with everything!
With that peeps, I leave you to working out and making delectable Blueberry Chickpea Donuts! I wonder what recipe will come to me next???
Hungry for More? Subscribe to get insider tips delivered to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Blueberry Chickpea Donuts
Ingredients
- 15 oz chickpeas drained & rinsed
- 1 cup blueberries
- 1/2 cup Gluten Free oat flour
- 1/4 cup Gluten Free oats
- 2 tsp baking powder
- 1/4 cup maple syrup **
- 1/4 cup extra virgin olive oil
- 2 egg whites ***
- 2 tbsp apple cider vinegar
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/2 tsp cinnamon
- 1/4 tsp 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 at 12-13 minutes until donuts have set.
- 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.
Recipe Notes
- *Any flour will work in this recipe including coconut flour. If you use coconut flour, omit the oats and add 1/4 cup tapioca flour instead.
- **I do not like things too sweet. Test the batter and if you would like it sweeter, you can add up to 1/2 cup maple syrup total.
- ***For Vegan, swap the eggs with 2 flax eggs. 2 tbsp flax + 6 tbsp water
- ***I did not add anything to the top of the donuts, but if you want to fancy them up, you can use the cinnamon glaze from this recipe.
- I do not recommend using chickpea flour for this recipe. It has a very different flavor than canned chickpeas.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Meal Plans
Get a meal plan designed to meet your weight loss goals.
What I Used For The Recipe
SIGN ME UP.
I don’t have great ideas while working out. I usually have cyclical stupid thoughts. THAT JUST WON’T STOP
I would never have guessed that about you.
And I am now going to need a donut pan asap! Thanks for linking up with us today for meatless Monday
Yes you do!
Yay beaniness <3 Beans and blubs 😉 A great combo, haha!
Next time I made something chickpea and blueberries that’s what I’m calling it. Haha!
love the idea of using chickpeas in donuts! These look amazing!
Thank you!
I really need to get myself a donut pan – these look so good!
Yes you do! I’m sure you would do amazing things with it too.
Donuts are always just fun! I’m actually curious how I’d tolerate chickpeas now. I used to love them!
I hadn’t had any in months but chickpeas are working out well for me now. Maybe just try not to do too much at once!
These look so good! Never thought about chickpeas in donuts, and we love our donuts (healthy and not so healthy)! Thank you for linking up with us for Meatless Monday!
Haha…don’t we all?
I just posted a recipe today using chickpeas in donuts!!! Great minds think a like!!! 😉 These look awesome!
How funny is that! I haven’t seen any so far so I think we are starting a new trend!
These look so good and magical right now. I want the whole tray please.
I still have some in the fridge if you want to come over. 🙂
I’m not much of a donut person but this recipe makes me want one. I’m going to make them this weekend. Or even better, do you take orders and deliver 🙂
Haha, wouldn’t that be fun! These will definitely be going on my dream cafe breakfast menu. 🙂
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.
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.
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.