Paleo Birthday Donuts or Muffins (Edit recipe)

EASY Paleo Birthday Donuts or Muffins that are gluten-free, dairy-free, with nut-free option. Perfect for a birthday celebration! Gluten-free, dairy-free, with nut-free and Keto options! We celebrate birthdays hard around here. My boys wake up to decorations, a present on the kitchen table and a special birthday breakfast of their choice every year, just as my mom did for me. I love taking the day to make them feel extra special.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	120
Fat:	6 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	2 g
Sodium:	59 mg
Fiber:	0 g
Sugars:	10 g
Calculated per serving.

by Wholefoodfor7

View original recipe

Serves: 20

Ingredients

Donut Batter

1.5 tsp Lemon Juice
.5 cup Vanilla (Unsweetened, Dairy-free Creamer) Nutpods, (or other dairy free milk of choice)
2.25 cups Almond Flour, (see notes for nut-free)
.5 cup Arrowroot Flour, or tapioca flour
1 tsp Baking Powder
.25 tsp Salt
.25 cup Coconut Oil, melted, or extra light tasting olive oil
.25 cup Pure Maple Syrup
1 Egg
1 tsp Vanilla Extract
.5 cup Sprinkles, divided

Glaze - Option 1

1.25-2 cups Powdered Sugar, or powdered monk fruit sugar
.25 cup Vanilla (Unsweetened, Dairy-free Creamer) Nutpods, (or other DF milk of choice)
1 Tbsp Ghee, melted
1 tsp Vanilla Extract

Glaze - Option 2

.25 cup Maple Sugar, or coconut sugar
.25 cup Coconut Milk, canned, full-fat, thick
1 tsp Vanilla Extract

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat mini donut maker or oven to 350.
In a small bowl, combine 1/2 cup vanilla nutpods with 1/2 tablespoon lemon juice. Set aside while you combine other ingredients. This creates a faux "buttermilk" that really makes a difference in the texture of these, don't skip it! I recommend vanilla nutpods to get the best "cake batter" flavor, but you can use other DF milk of choice if needed.
In a medium mixing bowl, combine all the dry ingredients (almond flour through salt). In a small mixing bowl, combine oil, vanilla, syrup, and egg, whisking to combine.
Add wet ingredients and the almond milk/lemon mixture to the dry ingredients and stir until well combined.
Pour batter into donut maker or pan and cook until top is firm when touched (will vary based on size of pan or model of maker, for mine it's about 3 minutes).
While donuts are cooking, make glaze. We prefer Glaze 1, but if accessibility or dietary preferences need, Glaze 2 is an option as well. If making Glaze 1 and want to dip the whole donut, use 1 1/4 cups powdered sugar. If making Glaze 1 and you want to just dip the tops of the donuts or muffins, use 2 cups powdered sugar for a thicker glaze.
When donuts are cooked, dipping either just the tops of the donuts or the entire donut in the glaze. Place on cooling rack with foil or parchment underneath to catch any drips. Optional - sprinkle with additional sprinkles. We like these best once the glaze has cooled and hardened a little, which can be speed up by cooling in the fridge.
TO FREEZE: Freeze cooked donuts in a single layer until frozen, then store in a sealed container for up to 3 months.

Notes

This recipe is best as written, and substitutions are offered where possible. If needed, you can substitute 1 cup cassava flour for the almond + tapioca. Please note, using 1 cup cassava flour is the best substitute for the texture but will yield less donuts, about 20. You can also use any other dairy-free milk instead of vanilla nutpods. DONUTS IN THE OVEN: You can also use a mini or full-sized donut pan in the oven at 350, baking until the tops bounce back when touched (about 13 minutes in a mini donut pan or 18-20 minutes in a full-sized donut pan). MUFFIN OPTION: Don’t have a donut pan? You can also make these as muffins! Follow the recipe below as written and then bake at 350 in the oven for 13 minutes in a mini muffin pan or 20-22 minutes in a full-sized muffin pan, until the tops bounce back when touched. We love the muffins still with the glaze too.