Healthy Flourless Cinnamon Bun Breakfast Doughnuts

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  • Serves: 10
  • Complexity: easy
Healthy Flourless Cinnamon Bun Breakfast Doughnuts

Ingredients

  • FOR THE ORIGINAL OPTION:
  • 2 cups gluten free oat flour (gluten free oats ground into a flour)
  • 1/2 cup granulated sweetener of choice (I used a stevia blend, monk fruit sweetener)
  • 1 T baking powder
  • 1 T Saigon cinnamon
  • pinch sea salt
  • 1 cup milk of choice (I used unsweetened coconut milk)
  • 1 flax egg (can sub for 1 large egg if not vegan)
  • 1 tsp vanilla extract
  • 6 T drippy almond butter (can sub for any nut butter)
  • FOR THE PALEO OPTION:
  • 3/4 cup coconut flour, sifted
  • 1 cup almond flour, sifted
  • 1/2 tsp baking soda
  • 1 T cinnamon
  • 4 large eggs, lightly whisked
  • 1/2 cup milk of choice (I used unsweetened coconut milk)
  • 3 T drippy almond butter
  • 1/2 cup honey (can sub for pure maple syrup)
  • FOR THE PROTEIN FROSTING:
  • 3 scoops vanilla protein powder (see recommendations above)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of choice (optional)
  • Milk, to thin out batter
  • FOR THE CINNAMON COCONUT BUTTER FROSTING:
  • 4-6 T coconut butter, melted
  • 2 T granulated sweetener of choice
  • Dairy free milk, to thin out
  • Step by Step Directions

    1. FOR THE ORIGINAL OPTION:

      Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside.

      In a large mixing bowl, add the dry ingredients and mix well.

    2. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed.

      Transfer the batter to the greased doughnut pan. Bake for 20-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and let sit in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, frost.

    3. FOR THE PALEO OPTION:

      Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside.

      In a large mixing bowl, add the dry ingredients and mix well.

      In a small bowl, whisk the milk and eggs together. In a seperate bowl, melt your nut butter with honey and combine both into the dry mixture. Mix until a very thick batter is formed.

      Transfer to greased doughnut pan and bake for 25-30 minutes, or until cooked through. Remove from oven and let sit for 5 minutes before transferring to a cooling rack. Once cooled, frost.

    4. TO MAKE THE FROSTING:

      Combine all the ingredients and using a tablespoon, add milk until a relatively batter is formed. Drizzle over the doughnuts, one at a time. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon. Spread over each doughnut.

      NOTES:

      Doughnuts are best kept refrigerated and are also freezer friendly. If you choose to freeze, omit frosting and only frost before consumption.

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