Healthy Baked Peanut Butter and Jelly Donuts made with vegan and gluten-free ingredients for a deliciously healthy twist on a classic!
In October, Jord and I traveled out to California for a little baby moon and I came across two different donut shops with Peanut Butter and Jelly Donuts. I regretfully did not get one and since then I have been salivating over the thought of having my favorite sweet sandwich combo in donut form.
Allow me to present to you, Healthy Baked Peanut Butter and Jelly Donuts that are almost too good to be true.
They are gluten-free, vegan and made with just 7 key ingredients. Plus they are ready in under 15 minutes, so ya can’t beat that.
They turned out extra cakey, which I love. I am more of a cake-like donut person. They’re the perfect amount of sweetness and have that peanut butter and jelly flavor swirling all throughout each bite. I have made these a couple of times and once used my blueberry jam recipe mixed in and another with frozen organic blueberries. Both turned out delicious so feel free to bake them whichever way is easiest for you!
I use a base of gluten-free oat flour and mix it with flax egg made from Garden of Life Organic Ground Flax and some full-fat coconut milk for extra creaminess. I also use Garden of Life’s Organic Extra Virgin Coconut Oil in this recipe (they make the best products for baking!).
You will need to bring out your favorite jar of creamy peanut butter for these and don’t put it away once the donuts are baking. I like to frost or drizzle mine with a bit of PB before eating and some leftover blueberry jam.
I hope you guys love these donuts with a twist as much as I do. Peanut Butter and Jelly combined with donuts, what’s not to love though?
Healthy Baked Peanut Butter and Jelly Donuts
Healthy Baked Peanut Butter and Jelly Donuts made with vegan and gluten-free ingredients for a deliciously healthy twist on a classic!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
Yield: 6 donuts 1x
Ingredients
- 1 flax egg (1 tablespoon Garden of Life Ground Flax + 3 tablespoons water or sub 1 egg)
- 3 tablespoons Garden of Life Organic Extra Virgin Coconut Oil, melted and cooled
- 1/2 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- 1.5 cups gluten-free oat flour (spelt flour or gf all purpose works too)
- 1/3 cup coconut sugar
- 2 teaspoons baking powder
- 1/3 cup organic blueberries (frozen or fresh OR use this jam recipe)
Instructions
- Preheat oven to 350 degrees and grease a donut pan with coconut oil
- Mix together the flax egg, coconut oil, milk and vanilla extract until creamy
- Add in the peanut butter and mix again until creamy
- Mix in the flour, sugar and baking powder and mix until well combined
- Fold in the blueberries or jam and mix again
- Fill each donut hole with batter and spread so each is evenly filled
- Bake in oven for 12-15 minutes then allow the donuts to cool for about 10 minutes
- Top with peanut butter and jam if desired and enjoy!
Notes
*Don’t have a donut pan? Turn these into muffins! Baking time may need to be adjusted
xx, Rach
Thank you Garden of Life for sponsoring this post. It means so much to me to partner with brands I love and believe in!
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Addison
PB&J will forever be one of my favorite combos! I can’t wait to make these!!!
Emily
When you say a can of full fat coconut milk, do you mean the top, creamy part of the can, or do we shake the can and just use half of that mixture?
Rachel
great question! i shake it up 🙂 then measure!