vegetarian

PB & J Pancake Mix Banana Bread {Gluten-free + Vegan options}

March 3, 2018 by Bethany 3 Comments

Healthy PB & J Pancake Mix Banana Bread made easy with a complete pancake mix! No butter, oil or refined sugar. Also gluten-free and vegan options!

Holy cow guys, it’s been a hot minute since I’ve made a recipe with pancake mix. I made this bangin’ banana bread over a year ago and totally forgot about it since then!

For those of you who never knew used pancake mix outside of making pancakes or waffles, it’s amazing as a flour substitute and makes life a little bit easier. Plus, it makes quick bread have that doughy pancake taste which we all love.

You can even make cookies and desserts with pancake mix, but I haven’t ventured that far yet.

Anyways…… let’s get talking about this one loaf wonder. This pancake mix banana bread is jazzed up with my fave sammy combo AKA PB&J. Guys, this loaf is not only delish, it’s also so pretty to look at. The swirl of the jelly/jam (Idk the difference) creates a gorg pinkish-purpleish streak.

But most importantly, this recipe is really easy to make. Rachel and I strive to make simple wholesome recipes without a laundry-list of ingredients, and this banana bread pasts the test. Here is what ya need:

pancake mix

coconut sugar

bananas

eggs/flax eggs

milk of choice

peanut butter

jelly

PB& J Pancake Mix Banana Bread

A kid-friendly (and adult pleasing!) nutritious snack, breakfast or dessert that is soft and pillowy on the inside with pb & j swirl throughout. Also has a vegan and gluten-free option!

PB & J Pancake Mix Banana Bread {Gluten-free + Vegan options}

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

2 cups complete pancake mix can use Gluten-free mix
1/4 cup coconut sugar
2 eggs/flax eggs. beaten
2 ripe bananas mashed
1/2 cup milk of choice
1/4 cup natural peanut butter
Mix-ins
1/4 cup peanut butter
1/2 cup jelly/jam I used homemade mixed berry chia seed jam

Instructions

Preheat oven to 350 and spray a loaf pan with oil. Mix pancake mix and coconut sugar in a large bowl and set aside. Mix eggs, bananas, milk and peanut butter in a small bowl, add to dry ingredients and combine well. Add 1/2 batter to loaf pan and spoon 1/4 cup jam, spreading in an even layer. Add remaining batter on top. Spoon on remaining jam and peanut butter and swirl with spoon. Bake for 30-35 minutes or until done.
Enjoy!
Adapted from our Blueberry Streusel Pancake Mix Banana Bread

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Coconut Cookie Dough Baked Protein Bars {Paleo, Low Carb & Gluten-Free!}

May 9, 2017 by Rachel 19 Comments

Coconut Cookie Dough Baked Protein Bars are an easy and delicious breakfast, snack or dessert filled with wholesome ingredients. Paleo, low carb and gluten-free!

“This post is sponsored by Vital Proteins. As always, all opinions stated are my own. Thanks for supporting the brands that we truly love here on Athletic Avocado!”

Guys, Bethany and I are officially college graduates! AKA we are getting OLD haha. It seems like yesterday that we were both freshman, heck, we still both look like freshman. We went to the mall the other day with our Mom and got talking to this lady whose daughter we coached in gymnastics and our Mom was telling her how we just graduated and she asked where we are going to college. We then told her that we just graduated college, not high school and she couldn’t believe it! Well at least when we’re older we’ll still look a decade younger 😉. Anyways, all those four years definitely payed off and we are sooooooo ready to focus on Athletic Avocado since we’ve got a few free months until we have to go back to Grad school……. But we can’t tell you how excited we are to make recipes almost everyday and let our creative juices flow!

Now for the recipe today. Guys, I’ve been dreaming up this recipe for Coconut Cookie Dough Baked Protein Bars ever since finals week started and I couldn’t stop thinking about how I was going to make them. I just knew that were gonna be a complete winner.

I actually based this recipe on our Paleo Nutella Fudge Bar recipe that we made over 3 years ago to achieve that same kind of dense, fudgey texture, but except this time with a protein version that can be eaten for breakfast, snack AND dessert! I replaced the cocoa powder and hazelnut meal with Vital Proteins Coconut and Vanilla Collagen Whey for delicious flavor AND epic protein boost to feed those muscles 💪🏼.

We love Vital Proteins collagen products and have noticed huge benefits from collagen ever since we started taking it. The Collagen Whey is equipped with pasture-raised collagen peptides to reduce injuries and increase performance, natural hyaluronic acid to keep cartilage strong, Madagascar vanilla beans to support healthy inflammation response and spore probiotic bacillus coagulans to support protein absorption and recovery!

These Protein bars are super easy and simple to make, they are made from natural and wholesome ingredients that your body will use for fuel such as:

Coconut flour

Vital Proteins Coconut and Vanilla Collagen Whey

Eggs

Maple syrup

Milk

Coconut oil

Chocolate chips

Unsweetened coconut flakes

These Coconut Cookie Dough Baked Protein Bars are a delicious snack, on-the-go and make-ahead breakfast, or healthy dessert! They are so easy to make with real and wholesome ingredients and are filled with protein. Also paleo, vegetarian, low carb and gluten-free.

Coconut Cookie Dough Baked Protein Bars

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 9 bars

Ingredients

1/2 cup coconut flour
1/2 cup Vital Proteins Vanilla & Coconut Water Collagen Whey
3 eggs beaten
2-3 tablespoons maple syrup
1/4 cup milk
1 tbsp coconut oil melted
1/2 tsp vanilla extract
1/4 cup unsweetened coconut flakes
1/2 cup chocolate chips

Instructions

Preheat oven to 350 and line an 8x8 pan with parchment paper or cooking spray.
In a large bowl, combine coconut flour and protein powder, mix well
In a medium size bowl, combine eggs, maple syrup, milk, coconut oil and vanilla extract.
Add wet ingredients to dry and combine well.
Stir in coconut and chocolate chips.
Add batter to pan an bake for 15-20 minutes, or until done.

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Gluten-free Pretzel Parmesan Crusted EASY Avocado Fries

December 28, 2016 by Bethany 13 Comments

Crispy and flavorful Pretzel Parmesan Avocado Fries will be a huge standout at your next holiday party! Super simple to make and gluten-free!

Can you believe that the name of this blog is Athletic Avocado and we barely have any recipes that contain avocado? That needs to change ASAP. As much as I love avocado, I have a really hard time making my own recipes with it because guacamole is the only thing I can think of until the idea for these avo fries came into my life.

This Post is sponsored by La Terra Fina. As always, all opinions are my own.

Instead of making a dip with avocado (aka guac), I made a dipper! The result is a crunchy, cheesy salty coating on the outside and delicious creamy taste of avocado on the inside.

La Terra Fina provided me with their line of greek yogurt dips to help spread some holiday cheer, literally. These dips are so flavorful with 50% less fat and fewer calories, thanks to the greek yogurt base. On top of that, La Terra Fina greek yogurt dips are gluten-free and have no artificial flavors or preservatives. I used their Spinach, Artichoke & Parmesan dip for a great companionship with these ago fries. The result is a delicious combination of flavors!

So how simple are these avocado fries? Almost stupidly simple. When making them, you are allowed to double dip. I mean, technically you could also double dip when eating if no one is watching but that’s not what I’m talking about. Right now, I’m strictly explaining the technique to make these avo fries as crispy as possible without frying!

Step one: dip avocado slice in pretzel-parm mix.

Step two: dip in egg mix.

Step three: drench in pretzel-park mix AGAIN.

Step four: bake.

Step five: eat with La Terra Fina greek yogurt dip.

Step six: repeat (10x)

Only six simple ingredients required:

Avocado slices

Pretzels

Parmesan

Eggs

Salt

Pepper

La Terra Fina greek yogurt dip

Pretzel Parmesan Crusted Avocado Fries

Thick avocado slices are drenched in a crushed pretzel- parmesan mixture and baked until crispy for an tasty crowd pleasing appetizer! Made perfectly sturdy to hold your favorite dip! Also can be gluten-free!

Pretzel Parmesan Crusted Easy Avocado Fries

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Ingredients

two avocados ripe but still hard
2 cups of gluten-free pretzels
1/2 cup grated parmesan cheese
1 egg beaten (sub flax egg for egg-free version)
salt and pepper

Instructions

Preheat oven to 350 degrees. Place parchment paper on a baking sheet and set aside.
Slice avocadoes in half, then in about 5-6 thick slices in each halve (about 20-24 slices total).
Place pretzels in a food processor and blend until a fine crumb. Place in a shallow bowl and mix with parmesan cheese, salt and pepper.
Beat egg with a splash of warm water in a separate shallow bowl.
Dip avocado slice first in pretzel crumbs, then in egg, then drench again in pretzel-parm mixture. Place on baking sheet lined with parchment paper. Repeat with remaining slices. Spray cooking spray overtop fries.
Bake for 25 minutes, flipping the fries at half time (12 minutes).
Serve with La Terra Fina Dip.
Enjoy!

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Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

September 3, 2016 by Bethany 22 Comments

Looking for an easy vegetarian lunch? Try this simple yet satisfying Creamy Lemon Garlic Chickpea Salad! Spoon on top of Sweet Potato Toast for the ultimate healthy sandwich!

Looking for an easy vegetarian lunch? Try this simple+ satisfying Creamy Lemon Garlic Chickpea Salad! Spoon on top of Sweet Potato Toast for the ultimate healthy sandwich!

“This post is sponsored by Bolthouse Farms. As always, all opinions are my own.”

To be honest with you guys, I suck at making salads. Though I eat a lot of salads, I wouldn’t say that most of them are “blog-worthy,” aka not good enough for you guys. Like don’t tell me to be in-charge of making a salad for a party if you ever invited me over. Just looking out for my friends, ya know? Nor do I know much about chickpeas, all I know is that I love eating them in various forms. But honestly, this chickpea salad was a breeze to make and actually turned to great.

Are you a big fan of chicken/tuna salad? If you are then you’ll for sure love this chickpea salad. It’s basically the vegetarian version of the classic creamy lettuce-less salads. To hold this salad together, I used Bolthouse Farms Creamy Garlic Dressing in place of the usual mayo. It adds tons of flavor with 77% less calories and 86% less fat than normal dressings/mayos (40 calories and 2.5 grams of fat per 2 Tbsp. serving verses 180 calories and 19 grams of fat) thanks to the yogurt it’s made with. You can feel good about using it to dress your salads because it has no preservatives, artificial color/flavors and it’s gluten-free! Can I get an amen🙌

And you know what else makes this recipe da bomb? The fact that it’s assembled and eaten on a sandwich made with sweet potato toast. After I tried sweet potato toast for the first time, I knew I had to make it again. So so so addicting guys. If you haven’t tried it yet in place of bread, DO IT.

This salad will literally take you 5 minutes to make and will satisfy your stomach and taste buds until dinner. Crunchy, creamy and flavorful all at once! Here’s what is in the recipe:

Chickpeas

Creamy Roasted Garlic Dressing

Red onion

Red pepper

Celery

Sliced almonds

Lemon juice

Lemon zest

Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

This chickpea salad is an easy no-bake flavorful lunch that will take 5 minutes to make. Made complete by using sweet potato toast as sandwich bread, this vegetarian lunch will keep you full until dinner!

Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

Print Recipe

Ingredients

1 15 oz. can chickpeas, drained and rinsed
1/3 cup roasted garlic salad dressing
1/2 red onion finely chopped
1 red bell pepper finely chopped
2 celery stalks finely chopped
1/4 cup sliced almonds
2 Tbsp. lemon juice
1 Tbsp. lemon zest
salt and pepper
Sweet potato toasts

Instructions

In a large bowl, combine all ingredients until all ingredients are evenly mixed.
Spoon onto of a piece sweet potato toast and top with another piece of sweet potato toast.
Enjoy!
To find out how to make sweet potato toast in the toaster, check out this tutorial

*For my vegan friends who want to make this recipe, simply sub in vegan-friendly dressing! You can check out the options from Bolthouse Farms Here!

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High-Protein German Chocolate Smoothie Bowl

August 4, 2016 by Bethany 25 Comments

Craving a sweet treat post-workout? Make this German Chocolate Cake Protein Smoothie Bowl! It tastes like dessert, but full of protein from collagen!

“This post is sponsored by Vital Proteins. As always, all opinions are my own.”

I know I sound like a broken record, but I often tell you guys that I crave sweet dessert-like foods after I work out. I know I’m supposed eat protein( yada yada), but my sweet tooth tends to win the battle.

It’s usually a need (protein) verses want (dessert) situation, and what my wants always win the battle 😁.

But life is even better when post workout snacks not only taste like dessert, but also have added protein without one even knowing it. Don’t get me wrong, I love my protein powder. I just don’t always enjoy the weird aftertaste and texture it can lend.

I really enjoy using Vital Protein’s Collagen Peptides because it dissolves in hot or cold liquids and has no taste at all! You scoop it in basically anything and it vanishes like a phantom, but it gives you tons of protein and other added health benefits.

As I mentioned before in my No-Bake Paleo S’mores Protein Bars recipe post, consuming collegian promotes:

stronger bones and joints
contributes to a balanced diet
healthy immune, digestive and central nervous system.

For this particular recipe I used the Marine Collagen, which is derived from wild-caught snapper and provides 11 grams of protein per serving. Just scoop and dump in whatever your little heart desires. And if your heart desires liquid cake, you are in the right place😏

All you need for this smoothie bowl is:

Vital Protein’s Wild-Caught Collagen Peptides

frozen bananas

pecan butter

coconut milk

cocoa powder

coconut extract

toasted coconut

toasted pecans

chia seeds

dark chocolate chunks

German Chocolate Cake Protein Smoothie Bowl

A thick chocolate smoothie is blended with pecan butter, coconut extract and topped with toasted coconut, pecans and dark chocolate chunks to create a german chocolate cake flavor! It’s full of protein from Vital Protein’s Collagen Peptides!

High-Protein German Chocolate Smoothie Bowl

Print Recipe

Prep Time 10

Total Time 10

Ingredients

3 over ripe frozen bananas
1/2 cup coconut milk
4 scoops Vital Proteins marine collagen
1/4 cup cocoa powder
2 Tbsp. pecan butter OR nut butter of choosing
1/4 tsp. coconut extract
TOPPINGS
1/4 cup toasted unsweetened coconut flakes
1/4 cup toasted pecans
1/4 cup chopped dark chocolate
2 Tbsp. chia seeds

Instructions

To make smoothie, combine all ingredients in a high-power blender until mixture is smooth.
Divide and pour into two bowls.
Divide toppings evenly among the two smoothie bowls.
Enjoy!

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Whole30 Avocado Bacon and Egg Hash Brown Waffle Sandwich

January 20, 2016 by Bethany And Rachel 43 Comments

In a breakfast rut? Try this healthy Hash brown Waffle Egg Sandwich with Avocado! It's  paleo-friendly, gluten-free and grain-free!

To be honest, I'm not really a sandwich person. If I had the choice of eating a waffle or an egg sandwich for breakfast, the waffle would win by a landslide. Now I'm not really sure why, but bread does nothing for me. It's bland and doesn't excite my taste buds. With that being said, I really do like the insides of a breakfast sandwich; the drippy egg, the crispy bacon and the classic add-ons like 
tomatoes and of course, avocado.

So this bread dilemma got me thinking. I’m a huge fan of anything to do with potatoes and I make them quite often for breakfast. I’ve been seeing these hash brown waffles all over pinterest, and decided to give them a try.

I adapted the recipe from this one, and was incredibly pleased how they turned out. But my excitement didn’t stop right there.

I preceded to improve my original idea with creating the ultimate bread-less breakfast sandwich. Like seriously, the bread is no match to these crispy hash brown waffles.

You can say BYEE FELICIA to your sandwich bread and make these waffles instead. There is no need for bread ever again on a breakfast sandwich! You might as well just use the hashtag #changingtheworldonehashbrownwaffleatatime

Hash Brown Waffle Breakfast Sandwich with Avocado

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 3 sandwiches

Equipment

Waffle Maker

Ingredients

WAFFLES
1 medium potato shredded and peeled (about 1 1/4 cup)
1/4 cup fresh chopped rosemary
1 egg beaten
1 Tbsp. mashed avocado
salt and pepper
ADD ONS
3 eggs fried in coconut oil|
3 slices bacon fried in coconut oil
sliced tomatoes
sliced avocado

Instructions

Combine all ingredients for waffles in a bowl. Spray waffle iron with cooking spray and heat. Once heated,evenly spread potato mixture around the waffle maker. Close and cook until the potatoes are crispy and brown, about 7-10 minutes. Repeat with remaining mixture.
Let waffles cool. If waffles are square, slice in half. If waffles are larger and round (this is the kind of waffle make I have) slice in quarters.
For square waffles, top one half with fried egg, bacon, tomato and avocado slices. For round waffles, top a quarter with toppings and place other quarter on top to make a sandwich. Repeat for remaining waffles.
Enjoy!
*I made 3 sandwiches by using 1 1/2 waffles made in my round waffle maker (6 quarters)

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Sweet Potato Spice Frozen Latte

September 27, 2015 by Bethany And Rachel 29 Comments

Ahhh, I CANNOT WAIT FOR FALL! I love watching the leaves change, the cool but perfect weather and of course the traditions. Its the smell of cinnamon that overflows my kitchen and the taste of sweet potatoes and pumpkin that gets me particularly excited! Now I know a lot of you guys probably love the pumpkin spiced latter from Starbucks, but I’m here to tell you that I have something a million times better than that chemical laden drink! A Sweet Potato Spice Frozen Latte!

I was fortunate enough to be sent The Easy Vegan Cookbook by Kathy Hester who blogs at Healthy Slow Cooking, and man does it have some amazing recipes! These tasty recipes are not only vegan, but they are oil-free, soy-free and gluten-free! The Sweet Potato Spice Frozen Latte particularly caught my eye, since I’m head-over-heels for anything sweet potato (plus I always have a stash in my apartment).

I’m also a coffee junkie, and cold brew is my choice over hot coffee. Needless to say, this recipe was a match made in heaven! Not only is it super easy to make, its also super healthy and naturally low in calories ( 58 calories per serving whoop whoop)!

Sweet Potato Spice Frozen Latte

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Ingredients

1 1/4 cup nondairy milk I used unsweetened almond milk
1/4 cup sweet potato puree
1/4 cup coffee cold
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/8 tsp. allspice
1/8 tsp. nutmeg
pinch of ground cloves
sweetener of choice to taste (I used stevia)
1/8 tsp. [xanthan gum| or 1 1/2 tsp. ground chia seeds

Instructions

Add the milk, sweet potato, coffee and spices to your blender. Blend until they=re combined well and there are no lumps of potato.
Add xanthan gum (of chia seeds) and blend. This ingredient will keep the others from separating. Now taste and add sweetener, adjusted as needed.
Add ice.
Add more milk if its too thick or more ice if its too thin.
Enjoy!

Enter for your chance to win your own copy of The Easy Vegan Cookbook!

[Tweet “This #vegan Sweet Potato Frozen Latte is the perfect fall drink! #sugarfree #glutenfree”]

Linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday and Laura for Strange but Good!

Marshmallow Peanut Butter Ice Cream

July 9, 2015 by Bethany And Rachel 38 Comments

The classic childhood sandwich turned into a sweet frozen treat

Back in elementary school, I ate a peanut butter and fluff sandwich almost everyday for lunch. I loved having a dessert-like sandwich that was the perfect afternoon pick-me-up to get me through the rest of the school day. The only problem was, that this sandwich was super messy!

I got fluff all over my fingers every day and required about 50 napkins to clean myself up!

Marshmallow Peanut Butter Ice Cream

While I was thinking bad to my childhood this morning, an idea pooped in my head that I should make this flavor into a delicious ice cream! Its a sweet, vegan and dairy-free frozen treat that will take you back to your childhood roots!

Marshmallow Peanut Butter Ice Cream

1 cup canned coconut milk
2 cups non-dairy milk (I used almond milk)
1/4 cup dates, pitted
1 cup vegan marshmallow fluff *
1/4 cup natural peanut butter
1/2 tsp. pure vanilla extract
1/2 cup chopped peanuts
2 Tbsp. peanut butter, melted

Place a stainless steel bowl in the freezer.
Combine first 6 ingredients in a Vitamix or blender, and blend on high for about 2 minutes.
Let mixture chill in refrigerator for about 20 minutes, then pour into cold stainless steel bowl. Place in freezer.
After about 45 minutes, or when edges start to freeze, take out of freezer and stir vigoursly using a whisk.
Place back in freezer and continue to check about every 30 minutes and stirring for about 30 seconds every time.
When mixture is almost completely frozen but not quite, drizzle melted peanut butter and sprinkle on chopped peanuts.
Then stir, breaking up the ribbons of peanut butter as they start to freeze, creating ripples.
Transfer the ice cream to a covered storage container until ready to serve.

* For the Marshmallow fluff, I used THIS recipe, but you can also use THIS one or buy it, like THIS kind

We hope you enjoy this Marshmallow Peanut Butter Ice Cream!

Purple Sweet Potato Pie Muffins

June 12, 2015 by Bethany And Rachel 13 Comments

I have always been wanting to try purple sweet potatoes, but I can never find them! Fortunately I had the chance to try some amazing Stokes purple sweet potatoes from Frieda’s Specialty Produce! These are non-gmo, organic and grown in California! Frieda’s is especially known for their exotic unusual (but awesome!) stock of fruits and veggies that are rarely found in supermarkets! I love that they have so many cool produce items to try, from banana buds to dragon fruit! Anything you could ever want and more! All of their produce is the highest qaulity! I can’t wait to try some new fruits and veggies from Frieda’s Produce!

photo courtesy of Frieda’s Produce

Now onto the the recipe: Purple sweet potato pie Muffins! Don’t be alarmed by the purple color, I promise you that these tater’s taste exactly like regular sweet taters, except they are richer/denser, AKA better! Don’t get me wrong, I love regular sweet potatoes, but these purple sweet potatoes are on a whole new level! Especially in these pancakes! They help to sweeten and give great texture to these thanksgiving-themed muffins!

Purple Sweet Potato Pie Muffins

makes 10-12 muffins

1/2 cup coconut flour
2 cups almond milk
1 tbsp maple syrup/honey
2 tsp. cinnamon
1 tbsp unsweetened coconut
1 egg or flax egg for vegan option
1/2 cooked purple sweet potato, skin removed

1. Prehet oven to 350 degrees.

Combine all ingredients in a food processor and blend well

2. Add to muffin tins lined with muffin liners and top with more coconut and nuts (if desired)

3. Bake for 25 minutes, or until done.

4. Enjoy

Health Benefits:

Purple Sweet Potatoes

High in antioxidants, vitamins and minerals such as vitamin A, vitamin C, manganese, copper, vitamin B6, potassium and iron
High in fiber
Low in fat
Complex carb
Low-glyemic

Recipe as a whole:

All-natural
No preservatives
No processed ingredients
Clean
Gluten-free
Grain-free
Dairy-free
Refined sugar-free
Dairy-free
High in fiber
Low-glycemic
Paleo
Vegan (if flax egg is used)
Vegetarian

Paleo Chocolate Strawberry Donuts (made with Banana flour)

April 26, 2015 by Bethany And Rachel 15 Comments

The Paleo Chocolate Strawberry Donuts are a delicious and healthy breakfast or snack with a cup of coffee!

I have a new exciting product to share with you today! The guys (and gals) over at WEDO sent me a package of their Banana Flour! Made from 100% all natural green bananas, this flour contains no additives, preservatives, chemicals or dyes and is a healthy alternative to regular flour! Banana flour is full of natural vitamins and minerals and incorporates 12 bananas worth of potassium in every container!

Paleo Chocolate Strawberry Donuts

Banana Flour is the perfect alternative to any flour and can be subbed in any recipe (3/4 cup of banana flour for 1 cup regular flour). It is awesome for gluten-free and grain-free baking! What better way to use banana flour than to bake these chocolate strawberry donuts!

Paleo Chocolate Strawberry Donuts (made with Banana flour)

Print Recipe

Prep Time 5

Cook Time 25

Servings 6 donuts

Ingredients

1/2 cup banana flour
2 tsp. baking powder
1 egg beaten (or flax egg for vegan option)
1/2 cup strawberry puree
1/2 cup almond or coconut milk
1 Tbsp. coconut oil melted
1/4 tsp. vanilla extract
Glaze:
2 Tbsp. coconut oil melted
1 Tbsp. pure maple syrup
2 Tbsp. cocoa powder

Instructions

Preheat oven to 375 degrees.
Combine flour and baking powder in a bowl.
In a separate bowl, add remaining ingredients and mix well.
Add mixture to flour mixture and stir well, or until all ingredients or evenly combined.
Spray cooking spray in a donut pan and add batter about 2/3 full in each slot.
Bake for about 20-25 minutes, or until slightly golden.
To make glaze, combine all ingredients together in a bowl.
Dip donuts in glaze and drizzle with paleo-approved white chocolate (if desired).
Enjoy!

Adapted from this recipe

Like this recipe? Try Another Donut Recipe!

Paleo Maple Banana Walnut Donuts

*”This post contains affiliate links through Amazon Affiliate Program”

vegetarian

PB& J Pancake Mix Banana Bread

PB & J Pancake Mix Banana Bread {Gluten-free + Vegan options}

Ingredients

Instructions

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Coconut Cookie Dough Baked Protein Bars

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Instructions

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Q

Pretzel Parmesan Crusted Easy Avocado Fries

Ingredients

Instructions

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Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast

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German Chocolate Cake Protein Smoothie Bowl

High-Protein German Chocolate Smoothie Bowl

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Hash Brown Waffle Breakfast Sandwich with Avocado

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Sweet Potato Spice Frozen Latte

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Marshmallow Peanut Butter Ice Cream

Purple Sweet Potato Pie Muffins

Health Benefits:

Paleo Chocolate Strawberry Donuts

Paleo Chocolate Strawberry Donuts (made with Banana flour)

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Like this recipe? Try Another Donut Recipe!

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