Homemade Vegan Peanut Butter & Jam Donuts

One of my favourite toast combination is peanut butter and jam. I always look forward to a good peanut butter and jam on toast for breakfast or a mid-afternoon snack. This weekend I woke up craving donuts. So, I decided to make some peanut butter and jam donuts.

Unlike store bought donuts, they are not made with butter, sugar and white flour! Instead I made them with rolled oats for complex carbohydrates to keep me fuller for longer, bananas for sweetness, almond meal for some good fat & peanut butter for a complete source of protein. I have also added some peanut butter and jam as a surprise filling which takes these donuts to the next level. These donuts are also vegan and gluten free, so most of us can enjoy them. I love how moist these donuts turned out. Oh, if you don’t have a donut tray, don’t worry, just use a muffin tray, they turn out beautifully too 😊

Yummy donuts😊

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie πŸ™‚

Makes 9 donuts/muffins or 18 mini donuts/muffins

Ingredients

For the donuts

  • 2 ripe bananas;
  • 1 1/4 cup rolled oats;
  • 1/2 cup almond meal;
  • 1/2 cup milk (I used cashew milk but any would work);
  • 2 tbsp walnut oil (you can also use coconut or vegetable oil);
  • 2 tbsp coconut sugar (or sweetener of your choice);
  • 2 tbsp peanut butter;
  • 1 tsp baking powder; and
  • 1 tsp vanilla essence.

For the filling

Method

  1. Preheat the oven to 170 degrees Celsius and grease a donut/muffin tray;
  2. Place all the donut ingredients in a blender and blend until well combined. The mixture should be in a batter consistency;
  3. Fill each donut/muffin hole with donut batter until half full;
  4. Put 1/2-1 tsp of peanut butter & jam each in each donut/muffin hole;
  5. Top each muffin/donut hole with the remaining donut batter;
  6. Place the tray in the oven and bake for 15-20 minutes or until a skewer comes out clean when you insert into donut/muffin;
  7. Allow to cool and enjoy 😊
  8. Stores in fridge for up to a week 😁
Donuts anyone?

Happy baking,

Suba

Xx πŸ’‹

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