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Matcha Donuts

colorfulsuperfoodie
If you're a mactha lover like me, then you will definitely LOVE these matcha donuts! They are baked instead of fried which makes them much healthier than your average donut. They have a moist sponge cake like texture and are glazed matcha coconut butter icing that is packed with healthy fats and is low in sugar! If you have food sensitivities, they are pretty allergen friendly since they are made without glute, dairy, soy, grains, or refined sugars. These donuts will satisfy your sweet tooth and pair perfectly with your morning matcha latte.
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Prep Time 30 minutes
Cook Time 20 minutes
Freeze time 1 hour
Total Time 1 hour 50 minutes
Course Baked Goods, Breakfast
Cuisine American
Servings 10 Donuts

Equipment

  • 1 silicone donut mold
  • Piping bag
  • Sheet pan

Ingredients
  

For the Donut Batter

  • 2 cups Gf/Paleo baking flour
  • 1-2 tbsp High quality matcha powder
  • 3/4 cup Maple syrup
  • 3/4 cup Coconut or almond milk
  • 1/4 cup apple sauce
  • 2 tbsp Olive or avocado oil
  • 2 eggs or egg replacer
  • 1 tbsp Coconut flour
  • 1 tsp Baking powder
  • 1/2 tsp Xanthan gum
  • 3 tsp Vanilla extract

For the icing

  • 1/2 cup Coconut butter
  • 6 tbsp Full fat coconut milk
  • 2 tbsp Powdered monk or maple syrup
  • 1 tsp matcha powder
  • 1/3 cup Df white chocolate chips

Instructions
 

  • In a bowl, mix together the milk, maple syrup, oil, eggs or egg replacer, and vanilla extract. Whisk everything well.
  • In a separate bowl add the gf baking flour, coconut flour, matcha, xanthan gum, and baking powder. Whisk the dry ingredients to get any lumps out.
  • Combine the wet and dry ingredients and mix until well incorporated.
  • Add the donut batter into a piping bag or large plastic bag and cut the tip off for about an inch wide hole.
  • Pipe the donut batter into the donut molds (make sure to grease them).
  • Bake the donuts at 350 degrees for about 20 minutes.
  • Once the donuts are done baking, set them aside to cool for a few minutes. Then carefully pop the donuts out of the mold and then place them on a sheet pan and freeze for 1 hour.
  • Make the icing by adding the coconut butter, coconut milk, matcha, and powdered monk fruit or maple syrup to a small saucepan over the stove on low heat. Stir frequently until an icing consistency forms and there are no lumps.
  • Add the icing mixture to a bowl. Take the donuts out of the freezer and carefully dip each donut into the icing coating the tops. Place them back on the pan to set.
  • Melt the white chocolate and drizzle it over top of the donuts for a pretty look.
  • Store the donuts in the fridge and enjoy within 1 week.
Keyword baked donuts, Dairy free, Gluten free, healthy donut recipe, healthy recipes, matcha, Matcha Nude, paleo desserts, refined sugar-free