Ingredients

The following ingredients have 4 Servings
  • 1 Ripe Yellow Plantain (about 8oz)
  • 1/3 Cup Arrowroot (or Tapioca) Starch
  • 1 Tsp Baking Powder
  • 2 TB Unsweetened Non-Dairy Milk
  • 1 TB Pure Maple Syrup (plus more for optional drizzle)
  • 1/4 Tsp Maple Extract
  • 1/4 Tsp Cinnamon
  • 24 Blueberries (fresh or frozen works)
  • 1/2 Cup Powdered Erythritol (or preferred powdered sugar)

Instruction

  • Preheat the oven to 375°F.
  • Peel your plantain and then blend into a puree in a small blender.
  • transfer the puree to a bowl and add in the starch, baking powder, milk, syrup, extract, and cinnamon. Mix well to combine.
  • Divide your doughnut batter among 4 greased doughnut molds and then press 6 blueberries into each filled doughnut mold (lightly cover the indents with the batter again).
  • Bake the doughnuts in the oven for 12-13 minutes.
  • Remove the baked doughnuts from the oven and carefully remove them from the molds.
  • Pour the powdered "sugar" into a brown paper bag, add the doughnuts, while still warm, (2 at a time) to the bag and gently shake them to coat with the powdered "sugar".
  • Remove and serve. Add a drizzle of maple syrup if so desired!