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Baked Maple Donuts



  • 1/2 cup coconut flour

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1 egg* (use an egg replacer or use options HERE)

  • 2 egg whites* (use flax egg for egg free)

    • for this recipe use 2 flax eggs click HERE
      on tips for baking and how to make a flax egg​

  • 2 tablespoons maple syrup

  • 2 tablespoons applesauce

  • 1/4 cup dairy free milk* or cow's milk (*flax milk,
    almond milk, coconut milk, soy milk)


1. Preheat oven to 350 degrees F. Grease donut baking pan and set aside.

2. In a medium mixing bowl, whisk the eggs, then stir in maple syrup, applesauce, and milk.

3. Mix in baking soda, salt, and coconut flour.

4. Divide batter evenly between 6 donut molds.

5. Bake for 20 to 25 minutes or until the toothpick comes out clean.

6. Let donuts cool on a cooling rack.

7. Top with maple glaze.

Maple Glaze:

1/4 cup of powdered sugar

1/4 teaspoon maple extract

1 teaspoon water (more if needed)

Mix all glaze ingredients together until the consistency you prefer for the glaze. Letting it sit for a few minutes helps or placing it in the refrigerator for a few minutes will thicken it up. Drizzle on top of cooled donuts.

Storage: Once cool, place in baggies and store in the refrigerator for up to 2 days. These donuts keep well in the freezer and are easy to heat up in the microwave. Suggestion - place each donut in an individual baggie for easy one-serving breakfasts.

Servings: 6 donuts

Allergy free from:





Nuts (not coconut)



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