Baked Spinach Donuts (Paleo)

By Laura

Posted Mar 02, 2017, Updated Oct 18, 2021

5 from 7 votes

54 Comments

Jump to Recipe

Pin RecipeShareSave to Favorites

This post may contain affiliate links. Please read our disclosure policy.

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

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 our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

SaveSaved Pin Print

Paleo Spinach Donuts

Laura

Baked Paleo Spinach Donuts with Matcha Glaze are a healthy breakfast full of sneaky veggies! No food coloring needed to make these donuts naturally green! 

5 from 7 votes

Course Breakfast, Dessert

Cuisine American

Servings 12 donuts

Calories 155.7

Prep Time5 minutes minutes

Cook Time25 minutes minutes

Total Time30 minutes minutes

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• donut pan
• Vitamix blender

Ingredients 

US CustomaryMetric

 

1x2x3x

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.

Cook ModePrevent your screen from going dark

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

Serving: 1donut | Calories: 155.7kcal | Carbohydrates: 16.1g | Protein: 2.5g | Fat: 9.7g | Saturated Fat: 4.7g | Monounsaturated Fat: 0.1g | Sodium: 93.1mg | Potassium: 38.8mg | Fiber: 2.2g | Sugar: 8.1g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

The links in this post are affiliate links, thank you for supporting JoyFoodSunshine.