Healthy Sweet Potato Donuts (or Muffins!) with Maple Glaze- Grain Free, Dairy Free

So life has been crazy around here lately with very little sleep for Brandon and me. Now that I can finally workout again, I’m trying to fit in a workout everyday (sometimes two while I’m on maternity leave) so that I can get back into shape and not feel like I’m in a body that doesn’t belong to me. I think that’s the hardest part of pregnancy- the aftermath. I’m one of those weirdos who loves being pregnant (aside from the stress that comes with complications like I had with this most recent one). Feeling the kicks and knowing you’re growing and nourishing a little human inside of you is the best feeling. It’s after the baby is out when you feel like a flabby, sleepy hot mess that is hard to deal with. With my most recent pregnancy, I wasn’t allowed to workout at all, and that’s probably why I’m finding the weight is so much harder to get off this time. The last couple of weeks I’ve been hitting the nutrition side of things hard- I’m always a healthy eater, but now I’m really tracking portions too, and finally seeing results.

Yesterday I was really missing being in the kitchen though- unfortunately you can get so caught up in the diet side of things when you’re trying to lose weight that you think you don’t get to have as much fun in the kitchen. Cooking, baking, and creating recipes is one of my favorite things, and yesterday I just felt the need to bake. I had to remind myself that just because I’m tracking things closely doesn’t mean that I can’t still make really delicious meals with the occasional sweet treat- and luckily I have a husband and son who eat everything I make so quickly I never really have temptation around me for very long.

The weather has been cooler the last couple of days and Starbucks just released the PSL for the season, which had me craving fall flavors. I’ve always, and I mean always, got sweet potatoes in the house, so I decided to make these Healthy Sweet Potato Donuts with a Maple Glaze. These are the perfect breakfast fuel for a busy day whether you’re going to work or chasing kids around while trying to fit in a workout at nap time. I also want to mention that if you don’t have any cute donut pans (which you should think about getting because baked donuts are so fun!), these can easily be made as muffins. You may just need to adjust the cook time by a few minutes or so.

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These donuts (or muffins!) are packed with nutrition between the sweet potato, flax seed, eggs, walnuts- there’s no refined sugar (except for in the glaze), and they’re grain free too. I eat these donuts without any icing/glaze on them, and they are perfect for me- if you’re on a diet, you can leave it off or just use a small amount. The icing is amazing but mostly for my husband and son, so I left it off of a few for myself.

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To make these donuts, you need mashed sweet potato. All you need to do is microwave or bake any variety of sweet potato until it is fully cooked and soft enough to mash. Microwaving is definitely your fastest option. You’ll need one cup of the mashed potato which is equivalent to one large sweet potato or two medium.

In a small bowl, you’ll want to combine your dry ingredients first- coconut flour, ground flax seeds (be sure these are ground and not whole- I put them in a blender or food processor), baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In a separate larger bowl, combing your wet ingredients- the mashed sweet potato (cooled a bit, not piping hot), eggs, almond milk, vanilla, honey, and coconut oil. Whisk together until smooth. Then, add the dry ingredients to the wet and stir until well incorporated.

Lastly, mix in your pecans or walnuts. If golden raisins are your style these are also a great addition.

Spoon the mixture (it will be thick, that’s okay!) in a greased donut or muffin pan and bake at 350 degrees for 15-16 minutes until set.

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While the donuts are baking you can prepare the maple frosting.  You don’t want to drizzle this over the donuts until they are cooled- feel free to make a mess! Like I said before, this stuff is dangerous (and completely optional). Use as much or as little as you want, but I’m about to tell you something very important: if you have never smelled maple extract before, you are not living. Go get it now. Seriously, I open the bottle and experience pure bliss. There is no better smell, and this stuff makes all of your fall desserts taste even better. It’s just a basic frosting with confectioner’s sugar and milk. If you want something a little healthier, you could do a drizzle of the dark chocolate glaze on my healthy baked donuts recipe I posted previously.

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Or you can just eat these plain, because they are so moist and delicious on their own and make the perfect breakfast you don’t have to feel even slightly guilty about.

Now believe me, I’m not even close to the kind of person who wishes summer away in anticipation of fall, but baking like this makes the transition back into the school year just a little bit easier.

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Have an awesome week 🙂

Healthy Sweet Potato Donuts

  • Servings: 8-9 Donuts
  • Difficulty: Easy
  • Print

Donut/Muffin Ingredients:
1/2 cup coconut flour
4 tbsp ground flax seeds
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 cup mashed sweet potato
4 eggs
1/4 cup unsweetened almond milk
1 tsp vanilla
1/3 cup honey (or maple syrup)
3 tbsp melted coconut oil
3/4 cup walnuts or pecans

Maple Icing/Glaze Ingredients: (optional)
1 cup confectioner’s sugar (use Swerve version if you want to go healthy!)
1-2 tbsp almond milk until you reach desired thickness
A couple drops of maple extract

  1. In a small bowl, combine dry ingredients first- coconut flour, ground flax seeds, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  2. In a separate larger bowl, combing wet ingredients- mashed sweet potato, eggs, almond milk, vanilla, honey, and melted coconut oil. Whisk together until smooth.
  3. Then, add the dry ingredients to the wet and stir until well incorporated.
  4. Lastly, mix in finely chopped pecans or walnuts.
  5. Bake at 350 degrees for 15-16 minutes until set.  (May need to adjust time for muffins depending on size)

Spoon the mixture (it will be thick, that’s okay!) in a greased donut or muffin pan and bake at 350 degrees for 15-16 minutes until set.

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