A gluten-free recipe for baked blueberry donuts, made with almond and coconut flour and sweetened with maple syrup. These donuts are perfect for breakfast or as a post-workout refuel, especially when served cold with yogurt and peanut butter.
In a bowl, whisk the eggs. Then add in everything else except the blueberries. Mix well. Then fold in the blueberries. Grease a donut pan well. Add the batter about 3/4 of the way into the pan. Bake at 350F for 14-15 minutes. Let cool completely before removing from the pan. Store the donuts in the fridge.
