Here are the bursting with blueberry flavor, perfectly sweet, and extremely moist Paleo Blueberry Banana Donuts! Looking for a fun way to change up banana bread or muffins? Then it’s time to make some donuts!
You can enjoy these delicious and healthy donuts for breakfast, snack or treat anytime of the day! It’s almost impossible to believe that these sweet, light and soft Paleo Blueberry Banana donuts are good for you. They are made with almond and tapioca flour, which makes them paleo friendly and gluten free. Naturally sweetened with ripe bananas, and non GMO birch xylitol. Donuts that can be actually enjoyed for breakfast, while still keeping your sugar level right for the rest of the day? Yes, please!
I added some lemon zest and lemon juice to this recipe as well. The lemon flavor isn’t overpowering so you can adjust it to your own preference. Skip it or add more if you like a lemon taste in baking recipes. What makes these donuts taste even more amazing is the not too sweet, refined sugar free, coconut blueberry glaze. If you are feeling too lazy (or too hungry) you can totally enjoy these donuts without any glaze, because they are still so delicious! This lighten up recipe makes a simple batch of healthy, satisfying and delicious donuts. If you have one of those craving days, get all the ingredients and whip up this healthy and quick recipe!
Ingredients
- 1 cup almond flour
- 1/3 cup tapioca flour
- 1 large egg
- 2 small ripe bananas, mashed
- 3 tbsp coconut oil, melted and cooled
- 3 tbsp almond or any plant based milk
- 2 tbsp non GMO birch xylitol or any sweetener you prefer
- 1 tsp lemon zest
- 2.5 tsp lemon juice
- 1 tsp baking soda
- 1/2 cup fresh blueberries
- 1/2 cup full fat coconut milk
- 1 tbsp melted coconut oil, cooled
- 1/4 cup blueberries
- 1/2 tsp lemon juice
- 1 tbsp maple syrup
Instructions
- Preheat oven to 350 degrees F and lightly greased a donut pan.
- Place bananas, egg, coconut oil, almond milk and xylitol and lemon zest in a large bowl or standing mixer. Mix well.
- Then add the almond and tapioca flour, baking powder and lemon juice. Mix until incorporated.
- Fold in blueberries. Pipe the batter into the 6 lightly greased donut wells.
- Bake for around 25 minutes until golden brown. Let it cool.
- For the glaze, blend coconut milk, oil, blueberries, lemon juice and maple syrup. Pour into a bowl and let it slightly thicken in the fridge until donuts are cool enough to glaze.
- Dip the top of your donut directly into the glaze. Repeat!
- Top with fresh blueberries and lemon zest.
What I used:
