Favorite donut?? Mine is/has been/always will be the maple bar. It’s worth it every time! And this is my paleo version for when I don’t want to “splurge”: refined sugar, dairy, and grain & gluten free. All the flavor you love, fluffy cake donut texture with a sweet maple icing. Try these for a fun breakfast or a sweet treat anytime!
I’m calling these Donut Muffins because the cakey, fluffy, moist (I said it) texture is perfectly cake donut like, yet they also bake up easy in a muffin tin. So donut pan, muffin tin, or little fancy square muffin tin (made for brownies & such) like I used – whatever you have will work!
Just keep an eye on them in the oven, as they don’t take very long to cook. If you have a donut pan, they will bake a little faster – check around the 12 minute mark. If cooking through in a muffin tin, add a few minutes.
Get ready to treat yourself, your kids, your husband, whoever… these are just a serious TREAT, but one you can feel so good about. I felt more than fine letting Hudson feast on a couple!
Let me know if you make these by commenting below! Or tag me on Instagram @justjessieb
Maple Glazed Donut Muffins
Equipment
- 12 cup muffin tin or donut pan
Ingredients
- 2 eggs
- 1 cup almond flour
- 2 Tbsp cashew butter
- 1/4 cup maple syrup
- 2 Tbsp coconut sugar
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp cinnamon
- pinch salt
Maple Glaze Icing
- 1/4 cup maple syrup
- 1/4 cup coconut butter
Instructions
- Preheat the oven to 350ºF. Grease a 12 cup muffin tin or donut pan with your cooking fat of choice (I like avocado oil spray or melted ghee or coconut oil with a brush).
- Combine the wet ingredients and coconut sugar in a mixing bowl until smooth: eggs, cashew butter, maple syrup, coconut sugar, vanilla. Stir in the dry ingredients until just combined: almond flour, cinnamon, salt, and baking powder.
- Pour the batter (or scoop with a cookie dough scoop) into the greased baking dish, evenly distributing between the cups. Transfer to the oven and bake for 12 to 15 minutes (less time if using a donut pan, closer to 15 if using a muffin tin). You'll know they're done when they don't jiggle in the centers and a toothpick inserted comes out clean.
- While the donut muffins are baking, make your icing by melting the maple syrup and coconut butter and then mixing until smooth. You can do this in the microwave 20-30 seconds at a time, or on the stovetop in a small saucepan.
- Once the donut muffins have cooled and the icing has thickened for at least 20 minutes, dip the tops to glaze. Place on a plate lined with parchment paper to firm up. Let the icing harden at room temp, or speed it up by sticking them in the fridge.
- Store at room temperature, loosely covered. They taste just as great the next day! Enjoy!
Notes
- We buy our coconut butter from local health foods stores (Whole Foods, Sprouts) or online – I’ll link my favorite brand HERE.
- For maple syrup, look for a pure maple syrup with just one ingredient. We like to buy organic, and usually buy a big jug from Costco.
Nutrition
2 Comments
Tina
February 9, 2020 at 2:41 pmIs there anything you could use besides Almond flour & cashew butter…. regular gf flour & sunbutter perhaps? We have a nut allergy in the family. I never know if I can substitute regular gf flour for almond flour which seems to be in most Paleo recipes. Thanks for any guidance you can give me. The recipe looks delicious as Maple donuts from Tim Hortons are my weakness!
Jessie B
February 10, 2020 at 4:41 amHi Tina!! Any nut or seed butter should work for the cashew butter, sunbutter would be great! For the almond flour, it’s a little more tricky – it’s tough to substitute flours 1:1 in paleo baking, they all seem to act a little different and yield a different texture. If you can do cassava, I’ve heard that usually substitutes well for almond! I haven’t tested it myself in this recipe, but it’s worth a try! I haven’t played much with GF all purpose flours, but again with this amount (not a ton) – I think it could work too. Would love to know if you try one out and how it goes!