Golden Milk Carrot & Banana Donuts (Vegan)

Listen, I used to hate turmeric, too.

I still do sometimes, depending on what it’s mixed with, but let me tell you, with the right combination of flavors it can be SO good and so good for you. I wanted to bake this week, but coming off of vacation I figured I should health-ify it, so that’s where these donuts come in!

They’re vegan, low in sugar and are packed with a ton of nutrients. It’s also mostly made in a food processor, which is great for all my busy and lazy babes (or is that just me😂). You can also totally make these in a muffin tin if you don’t have a donut pan, although this one is my favorite!

Golden Milk Carrot & Banana Donuts

1 1/2 cups whole wheat flour*

2 tbsp ground chia seeds

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

2 packs of Pranayums (or 2 tsp turmeric w/a pinch of black pepper & ginger)

1 cup baby carrots or chopped in 1in pieces

1 medium banana, ripe

1/2 cup non-dairy milk (I used almond)

1 tsp vanilla

1/4 cup unsweetened coconut flakes

coconut butter for drizzling (optional)

  1. Preheat the oven to 350 degrees fahrenheit and spray a donut pain with coconut or avocado oil.
  2. In a large bowl, whisk together the dry ingredients including flour, chia seeds, baking powder, baking soda, salt, cinnamon and Pranayums/spices.
  3. In a food processor, add the carrots, banana (can break in half to fit in there), milk, vanilla and coconut.
  4. Add the wet ingredients to the dry and stir to combine completely.
  5. Pour into the donut pan (I fill mine nearly to the top!) and bake for 12-14 minutes, or until the donuts are slightly firm to the touch and starting to get golden.
  6. Let cool completely before removing from pan. If using coconut butter to frost, put a few tablespoons in the microwave for 30 seconds to soften before drizzling on the donuts with a spoon or knife. *Store in an airtight container for up to 5 days.

Hope you have an amazing weekend!! It’s almost AUGUST already, what the heck?!

xo Jordan

Milk & Cereal Donuts

I have fun one for today, you guys 😍

Dancing for Donuts | Cereal Milk Donuts

I think the best part about my job, well the blogging half at least, is getting to be creative in the kitchen! And let me tell you, it feels so good to have more time to do that now that I’m on my own.

I was working with Barbara’s Cereal on an Instagram post (yes, that was sponsored, but this isn’t!), and instead of just putting some cereal in a pretty yogurt bowl like I do so often, I wanted to do something a bit more out of the box! And, on brand, if you will😏

These donuts are insanely easy to make. The hardest part is probably just waiting for the cereal so soak in the milk, honestly.😂 I use Birch Bender’s pancake mix to make things easier, but you could probably use any other pancake mix that works for you! And just be sure to frost the donuts right before you’re ready to eat, otherwise the topping might get soggy.

Dancing for Donuts | Cereal Milk Donuts

Milk & Cereal Donuts

1/2 cup unsweetened vanilla almond milk

1/2 cup Barbara’s Honest O’s Honey Nut Cereal (plus more for topping)

1 cup Birch Benders Pancake Mix (I used their Original)

2 eggs

1 medium ripe banana, mashed

1/3 cup coconut sugar

2 tbsp vanilla protein powder

2/3 cup powdered sugar + 1 tbsp almond milk for the icing

  1. In a large bowl, add the almond milk and 1/2 cup of cereal. Let sit for 30 minutes.
  2. Preheat the oven to 350 degrees fahrenheit and grease a donut pan with coconut oil or ghee. Drain the cereal from the almond milk and add the milk, pancake mix, eggs, banana, coconut sugar and protein powder. Stir until well combined.
  3. Spoon the batter into the donut pan until almost full (just under the top of the mold. Bake for 11-12 minutes, or until firm to the touch.
  4. Let cool completely before using a butter knife to trace around the outside of the donuts. Using a spoon, carefully remove the donuts from the mold and place on a plate or cutting board.
  5. In a small bowl, stir together the powdered sugar and almond milk for the icing. Spoon the icing onto each donut one by one, immediately followed by placing the Honey Nut O’s on top, pressing firmly so they don’t slide.
  6. Serve immediately, or place in an airtight container *without cereal on top* until ready to eat. If you put the cereal on top and let it sit overnight, the cereal might get soggy!

*If you’d like to make these vegan, try using flax eggs and/or another banana in place of the eggs – I can’t promise the texture will be the same, though.

Dancing for Donuts | Cereal Milk Donuts

That’s it, y’all! I can’t think of a better reason to treat yourself to a donut than a Tuesday, you know what I mean?😉 Have a great one!

xo Jordan

Pumpkin Gingerbread Donuts

Slightly sweet and spiced baked donuts perfect for Christmas morning!

Dancing for Donuts | Pumpkin Gingerbread Donuts

Listen, I know some of you might be done with pumpkin, but I for sure didn’t get my fix in the fall!

Besides, adding pumpkin to baked goods is really just a great way to add moisture and fiber without adding sugar or fat, since there’s enough of that in here, already😅 This recipe is hands down one of my favorites from the year and after getting an A+ from 6 other people who tried it, I’m feeling confident enough to share it with you all!

It’s not “healthy” so if you’re looking for that you can feel free to click away, but it is made with some more wholesome ingredients than other donuts and can be customized to your preferences! Keep scrolling for the recipe – it would make such a great breakfast for Christmas morning!!

Dancing for Donuts | Pumpkin Gingerbread Donuts

Pumpkin Gingerbread Donuts

1 1/2 cups whole wheat flour

1/2 tsp salt

1 tsp baking powder

2 tsp ground ginger

1/2 tsp pumpkin pie spice

1 cup pumpkin purée

1/3 cup melted Fourth & Heart Vanilla Bean Ghee (or regular ghee!)

scant 1/2 cup Swerve Sweetener (or brown sugar, coconut sugar, white sugar, etc.)

1 large egg, beaten

1/2 cup molasses

3 tbsp almond milk

coconut butter, for topping

1. Preheat the oven to 350 degrees fahrenheit and grease a donut pan with coconut oil spray (or whatever you prefer!).

2. In a large bowl, whisk together the dry ingredients including the flour, salt, baking powder and spices.

3. In a medium sized bowl, combine the wet ingredients including the pumpkin, ghee, sugar (whichever kind you’re using!), egg, molasses and almond milk.

4. Pour the wet ingredients into the dry and fold just until completely combined. Be sure not to overmix!

5. Spoon the dough into the donut pan, filling each mold almost to the top (these don’t rise too much). Bake for about 12-14 minutes or until firm, but still soft!

6. While the donuts are cooling, melt coconut butter in 15 second increments. Drizzle or coat the donuts, then dig in!

Dancing for Donuts | Pumpkin Gingerbread Donuts

Hope you’re all having a great last week before holiday vacations!!!

xo Jordan

Pumpkin Spice Latté Protein Donuts

Hey y’all! We are BACK with another recipe!! And this time it’s for donuts…of course💁🏼

Dancing for Donuts | Pumpkin Spice Latté Protein Donuts

And let me tell you – this is easily one of my favorites. It’s so perfect for fall with cozy flavors like pumpkin pie spice and rich coffee, but it’s also packed with good-for-you ingredients like collagen, protein, fiber-rich pumpkin, and coconut butter for healthy fats! So even though they’re a treat (with a touch of caffeine!), you definitely don’t have to feel any guilt whatsoever if you eat a few😊

The recipe here is adapted from this one and you’ll see that I used Ancient Nutrition’s Cold Brew Coffee Multi-Collagen Protein powder. You’re more than welcome to use any collagen or protein you choose if you don’t have this on hand – just know it may change the flavor just a touch!

Dancing for Donuts | Pumpkin Spice Latté Protein Donuts

And one more thing! These donuts can be kind of crumbly when you first take them out of the donut pan so 1) be sure to spray that coconut oil or ghee or whatever you’re using before each batch, and 2) let them cool for about 5-10 minutes before removing them from the pan. Gently take a spoon to insert around the edges, then lift up slowly.

Dancing for Donuts | Pumpkin Spice Latté Protein Donuts

Pumpkin Spice Latté Donuts

1/2 tsp salt

1/2 tsp vanilla

2 tsp pumpkin pie spice

1 2/3 cups whole wheat or all-purpose flour

1/3 cup Ancient Nutrition Cold Brew Collagen Protein (or more flour)

1/2 cup Swerve Sweetener (or brown sugar)

2 tsp baking powder

2 eggs

1 cup pumpkin purée

1/2 cup cashew or almond milk

1/4 cup ghee or butter (soft, but not melted)

2 tbsp espresso (optional)

Pumpkin Frosting

equal parts coconut butter and pumpkin purée

(I did about 4 tbsp each for 1/3 of the donuts)

1. For the donuts: Preheat the oven to 325 degrees fahrenheit. Grease a donut pan with ghee or coconut oil (a spray works easiest for this!).

2. In a large bowl, combine the dry ingredients: flour, collagen powder if using, sweetener/sugar, baking powder, pumpkin pie spice, and salt. 

3. Add in pumpin purée, eggs, milk and ghee and stir to mix completely until batter is thick.

4. Using a spoon or piping bag, fill the donut trays almost to the top (about 3/4 of the way). 

5. Bake for about 12-14 minutes or until a toothpick is inserted and comes out dry. Let cool for 5-10 minutes before gently pressing a spoon around the edges of each mold, and lifting up slowly.

6. For the frosting: Melt the coconut butter in a bowl in the microwave in 20 second increments until soft. Stir in the pumpkin purée until completely combined. Spoon onto donuts and press down firmly to coat. *Frosting will be pretty thick and maybe even hard to handle! Coconut butter softens with touch, so I used my fingers to press it down onto the donuts.

Dancing for Donuts | Pumpkin Spice Latté Protein Donuts

Have a great rest of your week!!!

xo Jordan

Dancing for Donuts | Pumpkin Spice Latté Protein Donuts

Cocoa & Nut Butter Donuts with Chocolate Passionfruit Glaze

Hello and Happy Humpday, My Friends!!

Dancing for Donuts | Cocoa Nut Butter Donuts With Chocolate Passionfruit Glaze

It’s been quite some time since we’ve had a donut recipe up on here, so I figured we were due😏 If you’ve been reading the blog for awhile now (we’re talkin’ years, people) then you’ll know I used to bake a looooot. Like I mean a LOT. Making healthier versions of my favorite treats was one of my favorite activities and I loved sharing them with friends.

Well, that was back in the day when I was a) exercising a whole lot more and for a living, basically and b) in my earlier 20’s and had the metabolism of a horse. Now, things are a bit different and truth be told, I don’t trust myself around a batch of treats 9 times out of 10. However! I did make these in advance of having some company over, so that was good motivation to not eat all 6 of these donuts at once😬 And I can tell you, everyone freakin’ LOVED them…so I know you will, too.

Dancing for Donuts | Cocoa Nut Butter Donuts With Chocolate Passionfruit Glaze

I made these donuts using 4th and Heart’s Chocti Passionfruit Ghee and just a quick word before we get to the recipe – 4th and Heart makes the BEST ghee I’ve ever tasted you guys. I’m not blowing sunshine and this post is not sponsored in any way, I just legitimately am obsessed with every single one of their products. The Madagascar Vanilla Bean has completely changed my toast game and the California Garlic is our new favorite for sautéed veggies.

Sooooo if you’re wondering, “Jordan what if I want to make these donuts but don’t have this ghee?” I will tell you that you can absolutely 100% make them, just sub it for plain ol’ coconut oil or ghee in the donut dough, and for the glaze? Idk maybe just melt a bunch of chocolate chips and drip them on there or something. Easy peasy.

Dancing for Donuts | Cocoa Nut Butter Donuts With Chocolate Passionfruit Glaze

Cocoa & Nut Butter Donuts

3/4 cup whole wheat, white or oat flour

2 tbsp. peanut flour (I used PB2)

2 tbsp. cocoa powder

1 tsp. baking powder

1/8 tsp. salt

1 whole egg

1/4 cup honey

1/3 cup almond milk (or cashew or coconut milk)

3 tbsp. almond butter (the runnier the better!)

1/2 tsp. vanilla extract

1 tbsp. 4th and Heart Chocti Passionfruit Ghee (or plain ghee) + more for glazing

Directions:

1. Preheat the oven to 350 degrees fahrenheit and grease a donut pan with coconut oil or ghee. In a large bowl, mix together the flour, cocoa powder, peanut flour, baking powder and salt. In a smaller bowl, whisk together the egg, honey, milk, vanilla, ghee and almond butter.

2. Fold the wet ingredients into the dry ingredients, but be sure not to overmix. Using a spoon or piping bag, fill the donut trays evenly (this recipe makes 6 medium-sized donuts.

3. Bake for 10 minutes and let sit for at least another 10 minutes to cool.

4. Once donuts have cooled, frost the top of each with a thin layer of 4th and Heart Chocti Passionfruit Ghee (or any of their other amazing Chocti flavors!). A little goes a very long way, so start with just a teaspoon or so and spread with a knife. You’ll see what I mean 🙂

5. Enjoy immediately, or store in an airtight container for up to three days.

And there ya have it! I know it looks like a lot of ingredients, but I promise it’s one of the easiest things to make. Let me know in the comments if there’s a certain kind of donut you’d like me to recreate! I definitely want to do more of those recipes on here😊

xo Jordan

More of My Donut Recipes:

Air-Fried Donuts

Chunky Monkey Protein Donuts

2-Ingredient Pumpkin Donuts

Birthday Funfetti Donuts