Avocado Doughnuts (Dairy free, Gluten free) – By Phoebe Broadway

* Mini fudge doughnuts with extra health benefits

* Great source of unsaturated fat, helps improve LDL cholesterol levels

* Great source of fibre

* Contains vitamins B6, C, E, K, potassium, magnesium and folate

* Each doughnut contains just under 3 grams of protein

Key points

* Requires a food processor

* Make sure to mix the avocado to avoid chunks

* You can swap the icing sugar for cinnamon sugar or enjoy as they are!

* Makes 9 doughnuts

Prep time – 10 minutes

Cooking time – 10 minutes

Resting time – 2-3 minutes


  • ½ a ripe avocado
  • 150g of oats
  • 2 tbsp of cacao powder
  • 3 tbsp of maple syrup
  • 1 tsp of vanilla extract


1. Begin by adding the half ripe avocado, maple syrup and cacao powder to a food processor. Blend to a smooth consistency. Add a pinch of sea salt, a teaspoon of vanilla extracts and mix thoroughly with a spatula to get rid of any avocado chunks. Spoon the mixture into a bowl and wash the blender ready for the oats.

2. Blend the oats to a flour and pour into the bowl along with 1 teaspoon of baking powder. Mix well until the mixture is completely combined.

3. The mixture should be slightly sticky but still able to roll. Using a clean surface take a spoonful of the mixture and roll into little circular doughnuts.

4. Place all the doughnuts on a baking tray and bake in the oven for 10 minutes at 180oC

5. Once cooked allow to cool for 2-3 minutes then place in powder sugar to give a doughnut effect or enjoy as they are!

Don’t know what to do with the leftover avocado?

Here’s an idea…

Take a slice or two of your favourite bread (mine is sour dough) and toast it. Then take some garlic, peel and chop in half and rub all over the toast, top and bottom. Then drizzle some olive oil over the bread. Time to smother the toast with the leftover avocado.

To make it extra delicious add some balsamic vinegar, extra garlic, and herbs (thyme, rosemary and oregano are all great options) and Voilà.

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