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Blender Carrot-Ginger Baked Doughnuts [Vegan, Gluten-Free]

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These doughnuts are a spicy/sweet combination that are moist and quite decadent. They are not overly sweet and so you can enjoy them as a dessert or have them for breakfast. The carrots and ginger pair nicely together and the addition of cinnamon and maple syrup make these doughnuts a paradise of flavor.

Blender Carrot-Ginger Baked Doughnuts [Vegan, Gluten-Free]


  • 1 flax egg (1 tablespoon flax meal plus 3 tablespoons water)
  • 1/2 cup of gluten-free rolled oats
  • 1 medium-ripe banana
  • 1 grated carrot
  • 1/4 cup of nut butter
  • 1/4 cup of maple syrup
  • 1 tablespoon hemp hearts
  • 1 tablespoon flax meal
  • 1 teaspoon of ground cinnamon
  • 1 1-inch nub of fresh ginger, grated
  • 1 teaspoon baking soda
  • 1 tablespoon of confectioners’ sugar
  • 1 teaspoon ground cinnamon


  1. Preheat your oven to 375°F and spray your mini donut pan (or mini muffin pan) with coconut spray and set it aside.
  2. Proceed to make your flax egg and let sit for 4 minutes until thick.
  3. Then add that along with all of your other ingredients into a high-speed blender.  Blend everything on high until smooth mixture forms.
  4. Gently spoon the batter into your prepared pan and bake for 14-18 minutes or until a toothpick inserted comes out clean.  Let them cool completely.

Nutritional Information

Total Calories: 1100 | Total Carbs: 139 g | Total Fat: 63 g | Total Protein: 19 g | Total Sodium: 1311 g | Total Sugar: 76 g





Easy, flavorful gluten-free recipes that will make anyone fall in love with plant-based food. Robin Runner is the author, recipe developer, photographer and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.



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