Preheat oven to 350F and grease the doughnut pans.
In a blender, purée the wet ingredients until smooth.
Add dry ingredients to the blender and purée until smooth.
Let the batter rest for about 15 minutes or until thickened.
Transfer the batter to a large plastic food storage bag. Cut ½” off a corner of the bag and pour doughnuts into the pans.
Bake for 12 minutes or until a toothpick inserted comes out clean.
Let the cooked doughnuts cool in the pan for a few minutes. Run a spoon around the edges to loosen, and carefully remove the doughnuts. Let them cool completely on wire racks.
Notes
Those are her directions, but I skip 4 and 5 and just immediately pour the batter into whatever tray or mold I’m using.