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Blueberry Chickpea Donuts {GF, Low Cal, Vegan}

August 29, 2016

Jump to Recipe

Baked Blueberry Chickpea Donuts are low in sugar & 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.

Baked Blueberry Chickpea Donuts are low in sugar & 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.

Blueberry Chickpea Donuts

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.

Baked Blueberry Chickpea Donuts are low in sugar & 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.

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.

Baked Blueberry Chickpea Donuts are low in sugar & 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.

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. 🙂

Baked Blueberry Chickpea Donuts are low in sugar & 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.

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.

Baked Blueberry Chickpea Donuts are low in sugar & 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.

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???

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Blueberry Chickpea Donuts

Baked Blueberry Chickpea Donuts are low in sugar & 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.
Author Megan
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 9 donuts
Calories 120 kcal
Blueberry Chickpea Donuts
Print

Ingredients

  • 1 15 ounce can 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

  1. Preheat oven 325 F. Prepare a donut baking tin with cooking spray.
  2. To a blender or food processor, add all ingredients layering the dry ingredients first, then the chickpeas, then the liquid.
  3. Blend on high until a smooth batter appears.
  4. Add blueberries to blender and fold by hand.
  5. Fill the donut cavities with the batter, filling until flush.
  6. Bake at 325 F 12-13 minutes until donuts have set.
  7. 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.
  8. Keep donuts in refrigerator to maintain freshness.

Recipe Notes

*Any flour will work in this recipe including coconut flour. If you use coconut flour, omit the oats & add 1/4 cup tapioca flour instead.

**I do not like things to taste 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.

Course Breakfast
Nutrition facts per serving (1donut)
Calories 120 kcal
Fat 1.2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 68.7 mg
Potassium 0 mg
Carbohydrates 23.5 g
Fiber 3.8 g
Sugar 7.4 g
Protein 4.7 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %

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What I Used For The Recipe

      

Baked Blueberry Chickpea Donuts are low in sugar & 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.

What’s the best idea you’ve had working out?

[Tweet “Start your day with a protein packed Blueberry Chickpea Donut! #food”]

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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Reader Interactions

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  1. Susie @ Suzlyfe says

    August 29, 2016 at 3:28 am

    SIGN ME UP.
    I don’t have great ideas while working out. I usually have cyclical stupid thoughts. THAT JUST WON’T STOP

    Reply
    • Megan says

      August 29, 2016 at 6:25 pm

      I would never have guessed that about you.

      Reply
  2. Deborah @ Confessions of a mother runner says

    August 29, 2016 at 9:05 am

    And I am now going to need a donut pan asap! Thanks for linking up with us today for meatless Monday

    Reply
    • Megan says

      August 29, 2016 at 6:24 pm

      Yes you do!

      Reply
  3. Rebecca @ Strength and Sunshine says

    August 29, 2016 at 9:25 am

    Yay beaniness <3 Beans and blubs 😉 A great combo, haha!

    Reply
    • Megan says

      August 29, 2016 at 6:24 pm

      Next time I made something chickpea and blueberries that’s what I’m calling it. Haha!

      Reply
  4. rachel @ athleticavocado says

    August 29, 2016 at 9:41 am

    love the idea of using chickpeas in donuts! These look amazing!

    Reply
    • Megan says

      August 29, 2016 at 6:27 pm

      Thank you!

      Reply
  5. Nicole @ Fitful Focus says

    August 29, 2016 at 10:43 am

    I really need to get myself a donut pan – these look so good!

    Reply
    • Megan says

      August 29, 2016 at 6:27 pm

      Yes you do! I’m sure you would do amazing things with it too.

      Reply
  6. michele @ paleorunningmomma says

    August 29, 2016 at 1:49 pm

    Donuts are always just fun! I’m actually curious how I’d tolerate chickpeas now. I used to love them!

    Reply
    • Megan says

      August 29, 2016 at 6:29 pm

      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!

      Reply
  7. Sarah-A Whisk and Two Wands says

    August 29, 2016 at 2:15 pm

    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!

    Reply
    • Megan says

      August 29, 2016 at 6:29 pm

      Haha…don’t we all?

      Reply
  8. Kaila @ Healthy Helper Blog says

    August 29, 2016 at 7:31 pm

    I just posted a recipe today using chickpeas in donuts!!! Great minds think a like!!! 😉 These look awesome!

    Reply
    • Megan says

      August 29, 2016 at 7:33 pm

      How funny is that! I haven’t seen any so far so I think we are starting a new trend!

      Reply
  9. Erin @ Erin's Inside Job says

    August 30, 2016 at 4:12 pm

    These look so good and magical right now. I want the whole tray please.

    Reply
    • Megan says

      August 30, 2016 at 6:55 pm

      I still have some in the fridge if you want to come over. 🙂

      Reply
  10. jill conyers says

    September 1, 2016 at 2:17 am

    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 🙂

    Reply
    • Megan says

      September 1, 2016 at 8:30 am

      Haha, wouldn’t that be fun! These will definitely be going on my dream cafe breakfast menu. 🙂

      Reply
  11. Dyan says

    September 23, 2016 at 11:20 am

    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!

    Reply
    • Megan says

      September 25, 2016 at 9:16 am

      Hope you love it! I’m obsessed with these.

      Reply
  12. Cassie says

    February 22, 2017 at 8:38 pm

    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!

    Reply
    • Megan says

      February 23, 2017 at 8:35 am

      I think so. It’s just a regular donut size.

      Reply
  13. Emily says

    March 12, 2017 at 6:09 am

    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?

    Reply
    • Megan says

      March 12, 2017 at 12:28 pm

      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.

      Reply

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Meet Megan

Certified nutrition practitioner NANP and fitness instructor working in an online private practice in Phoenix, Arizona. Lost 80 pounds, living with Hashimoto’s disease, had a hip replacement at 38 and battled amenorrhea. Megan coaches clients on weight loss and runs 14 Day Sugar Challenges. Here you get EASY, gluten free, recipes for weight loss. Learn more about me, my nutrition services and meal plans HERE!

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