Butternut Squash Quinoa Doughnuts

I wanted to make something fun for breakfast today, and it's always nice to have it made ahead of time and ready to go. Donuts are always fun because to the kids, it's a treat.  Instead of icing, I opted for cinnamon sugar. I'm ready for fall! Bring on the fall weather.

This was adapted from the banana quinoa muffins.

2/3 c quinoa flour (toasted ground quinoa)
1/2 c oatmeal
1 c whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 to 3/4 c butternut squash
2 T maple syrup (might want to add more)
2 T coconut oil
1 T flaxseed  (ground)
1/2 to 3/4 c almond milk
1 tsp vanilla

1-2 T Coconut oil
1-2 T Cinnamon
1-2 T Sugar

Mix the flours, oatmeal, powder, soda and cinnamon in a large bowl. In a smaller bowl, add the squash, maple syrup, coconut oil, flax, almond milk (start with 1/2 c) and vanilla. Microwave 20-30 seconds and let sit about 5 minutes. Add the wet to the dry. If the mixture is too dry, add more milk and/or squash. Bake at 325 for 13-15 minutes till set.

Dip one side into coconut oil then cinnamon sugar. Let cool.  These aren't too sweet so the topping makes them!


  1. Oooh, I like this one. I haven't seen anything similar before.

    Do you make your own quinoa flour? Think canned pumpkin would work?

  2. sounds good! I just made plain old whole wheat pancakes this morning :-/

  3. I've never seen anything like this before! Very interesting!

  4. oh sounds interesting and tasty!

  5. Wow, you're so ambitious! I'm like, "Here, Norah, here's a granola bar. Enjoy!"

  6. OK - those are 4 words I never thought I'd hear in this combination. But these doughnuts look fantastic! And I love that they sneak in veggies & protein.

  7. man how creative! you do such a good job at making things from scratch.. I want too but always talk myself out of it