Baked Spinach Donuts (Paleo)
Posted Mar 02, 2017, Updated Oct 18, 2021
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Baked Paleo Spinach Donuts are a healthy breakfast full of sneaky veggies! No food coloring needed to make these donuts naturally green!
I enjoy making healthy donuts for my family for special occasions, like these spinach donuts.
This recipe is paleo, which means there’s no gluten, dairy or refined sugar! Plus, the beautiful green color is imparted naturally by the addition of spinach, not artificial food coloring or dyes!
They’re also baked instead of fried, but just as delicious!
Paleo Spinach Donuts: Ingredients & Substitutions
Since paleo baking is like a fine science, I do not recommend making any substitutions in this recipe. Please absolutely do not change the type or ratio of flours in this recipe! There are only a few substitutions that I haven’t tried, but could potentially work:
- Coconut sugar: Any granulated sugar works, I sometimes use organic cane sugar.
- Almond Milk: Coconut milk or regular dairy milk can be substituted for almond milk.
- Coconut oil: You may substitute grass-fed butter for the coconut oil.
How to make Spinach Donuts
These donuts are super easy to make (like every recipe I will be sharing with you from now until well after this baby girl arrives)!
Mix dry ingredients together first.
Mix the dry ingredients together in a large bowl and set aside. I like to mix dry ingredients first so that I don’t have to wash measuring cups/spoons during the batter-making process!
Blend wet ingredients.
then blend the wet ingredients in the Vitamix. I really can only recommend a super high-powered blender like the Vitamix here to ensure that your mixture becomes totally homogenous and silky-smooth. I don’t recommend using a food processor.
Pour wet into dry, then let the batter sit!
Next, pour the wet ingredients into the dry ingredients and gently mix until completely combined. Let the mixture stand for 5 minutes to ensure that the coconut flour has absorbed all the moisture, then bake.
This recipe makes 12 regular-sized donuts. Since I only have on donut pan with 6 cavities, I had to bake two batches but I totally didn’t mind.
How to make Matcha Glaze
In my opinion these baked Paleo Spinach Donuts stand alone on their own and do not need a glaze. I made one because…..hello, frosting. I used my recipe for Paleo Powdered Sugar to make this glaze.
However you can let your imagination run wild and glaze these guys with whatever you like! I wanted to keep the green color natural, so I used just a touch of Matcha powder so that the flavor wouldn’t be overpowering.
FAQs about Spinach Donuts
If you use coconut sugar to make your own powdered sugar the glaze on these will not be green, it will be brown. If you want it green, use white powdered sugar, however it is not paleo).
Store/Freeze
Store these in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Make sure to store them in a single layer if you use glaze.
More delicious recipes
- These pumpkin baked donuts scream fall!
- I love making these raspberry donuts in the summer.
- For another sneaky veggie recipe, try these spinach pancakes and these spinach muffins.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Paleo Spinach Donuts
Ingredients
Donuts:
- 1 cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 2 TBS coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- ½ cup almond milk
- ¼ cup coconut oil melted
- ¼ cup honey
- 2 cups spinach
- 2 eggs
- 1 tsp pure vanilla extract
Glaze:
- ½ cup Paleo Powdered Sugar
- ½ tsp matcha powder
- 1 TBS almond milk or to your desired consistency
Instructions
Make the Donuts:
- Preheat oven to 350 degrees F and lightly grease a donut pan.
- In a large bowl combine almond flour, tapioca flour, coconut flour, coconut sugar, baking powder, baking soda and sea salt. Set aside.
- In your Vitamix, add almond milk, coconut oil, honey and spinach. Blend, starting on low and increasing to medium speed, until mixture is completely smooth and green.
- Add eggs and vanilla and pulse to combine.
- Pour wet ingredients into the large bowl with your dry ingredients and gently mix until combined. Let the mixture stand for 5 minutes.
- Evenly divide the batter into your prepared donut pan, filling each “well” about ¾ of the way full.
- Bake for 10-15 minutes.
- Let sit in the pan for 3 minutes before removing to a wire cooling rack. Cool completely.
Make the glaze:
- While the donuts are cooling, make the glaze.
- Whisk all glaze ingredients together in a small bowl. If you would like a thinner glaze, add more almond milk. If you would like a thicker glaze, add more powdered sugar.
Assembly:
- When donuts are completely cooled, drizzle them with glaze.
- Let sit at room temperature or in the refrigerator until the glaze is hardened!
- Eat immediately.
Storage:
- Store the donuts in an airtight container in the refrigerator for up to 2 days.
- Note: If you glaze them the donuts could become a a little soggy if not eaten the day they are made.
Video
Notes
Ingredient Substitutions
- Coconut sugar: Any granulated sugar works, I sometimes use organic cane sugar.
- Almond Milk: Coconut milk or regular dairy milk can be substituted for almond milk.
- Coconut oil: You may substitute grass-fed butter for the coconut oil.
Store/Freeze
Store these in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Make sure to store them in a single layer if you use glaze.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made the Paleo Spinach Donuts with Matcha Glaze(paleo powdered sugar)
The donuts were delicious, sooo good! I found that the paleo Matcha glaze did not have a vibrant green color as in your post? Did you use regular powdered sugar? I find the coconut powdered sugar has a brown coloring!
Yummy! Getting older and diagnosed with reflux severe and don’t want to be on medication for ever but processed foods sweets really bother me! made mini versions of these because I also need to lose weight used my brand new mini donut maker by dash. I did not have Matcha so I basically made a confectionery sugar and lemon juice with lemon zest glaze and I chopped pistachios and added those to the batter. thank you for a genius recipe that was a big hit I did not tell the family spinach was in them and they love them even my 10-year-old!!!
This was really good! My glaze didn’t turn out as green and thick as yours but it was still super good. My whole family liked it. 🙂
Looks great! Did you use fresh spinach? I only have frozen but I’m wondering if it would make the batter too wet.
I did use fresh spinach. I agree with you on the frozen spinach!
These look great! Do you know if I would be able to make a big batch and freeze the leftovers for easy breakfasts?
Thanks!
Yes they freeze really well! I’d recommend skipping the glaze for the ones you want to freeze!
Is there any way to substitute the almond flour ? Really want to try these but we are nut free
Hello! Unfortunately to keep these paleo I have only tried using almond flour! Do you need them to be paleo or just healthier? Oat flour or all-purpose gluten-free flour might work too!
How much raw spinach is two cups? Do I mash it down or chop it up first? I’m excited to make these for my little grand sons! We’re going to call them Grinch donuts.
I use fresh, loosely packed spinach!
The glaze recipe produced a very dark brown glaze on account of the coconut sugar being brown. I’ve not seen a coconut suaar that isn’t brown. Are these quantities wrong? I made the Paleo Powder Sugar exactly as written but it’s still brown and that color dominates the glaze. It looks nothing like the light green glaze seen here.
Hey Aaron! YES that will happen if you use the homemade coconut sugar powdered sugar. I used regular (albeit organic) white powdered sugar in this recipe, hence the lighter color.