Donut Muffins – Grain Free, Dairy Free

Donut Muffins, Grain and Dairy Free

Score!  Goal!  Home run!  Touchdown!  In the kitchen I mean.  In sports – never.  I hate sports.  All of them.  I used to be engaged to a guy who loved ALL sports.  He watched sports on TV any chance he could get.  He would always scream excitedly for me to “COME QUICK!!!  HURRY!!!”  It was said with such urgency that I would come running as fast as I could in somewhat of a panic.  Then he would follow that up with,   “You HAVE to see this replay!!”  My dislike for sports deepened and became hatred.   I was born and raised in Canada.  Every guy I ever dated played hockey – except one – he was a referee.   I figured that if I were to have a man in my life then I was going to have to learn to tolerate sports.  I had resigned myself to that.  Then I met my husband.  He is the polar opposite of fiance number one.  He hates sports even more than I do.  I think it is highly possible that he may be one of a kind.  He is perfect for me in every way.   The lack of sports in our life is just icing on the cake.  We’ve been together for 16 years now and I still marvel at how lucky I am to have scored myself such a catch.

Onto my latest kitchen success.  donut muffins!  If you like cinnamon sugar cake donuts but feel guilty about the white flour, sugar, seed oils…then you might have just found a great replacement.  My kids LOVED these.  All three!  That never happens.  Sage ate 2 right away and then came back for a third.  For a kid who normally eats enough to stuff into a birds ear this is amazing.  I have made these before but they were not dairy free.  I do not use agave or Truvia anymore.  These muffins are super high in fiber and protein and would be a great on the go breakfast.  Best though is that they taste great.  They are best right out of the oven but if you have any left over store them in the fridge.

Donut Muffins – Take II

1 cup slightly packed almond flour

1 cup flax seed meal, sifted

1 T baking powder

1/4 tsp sea salt

1 1/4 tsp nutmeg

1 tsp cinnamon

1/3 cup honey

1/2 cup virgin coconut oil

4 eggs

1/4 cup water


2 T melted virgin coconut oil

1/4 cup palm sugar

1 tsp cinnamon

Preheat oven to 350 degrees.  Line 12 muffin tins.  Mix dry ingredients well (exclude those used for topping). ***I have whole flax seeds and grind them in my little coffee grinder.  I then sifted them so that the larger pieces were removed to help create a finer textured muffin.*** Add beaten eggs, melted coconut oil, water, and honey to the dry mixture. Mix well. Divide batter into 12 muffins. Bake for 25 minutes. Allow to cool slightly. Then melt coconut oil in a small bowl.  Mix cinnamon and palm sugar in separate bowl.   Dip a muffin top into the oil then dip it into the cinnamon sugar bowl.  YUM!


16 thoughts on “Donut Muffins – Grain Free, Dairy Free

  1. Hey – I am curious why you have stopped agave nectar and Truvia? I know truvia has additives other than stevia – is that your objection? If so, you can get straight stevia and mix with unsweetened applesauce. It does have that stevia “taste” but no spike to blood sugar at all! 🙂

    Sugar is sugar really when you get down to it – no matter the source (honey, table sugar, fructose, agave) Its the processing that can be a concern!


    • Yup, it’s the additives that bother me. I know stevia is probably the best bet but I really don’t like the taste. Maybe I should try it again. Good tip about combining it with apple sauce. Do you think that could create a 1:1 conversion to sub for honey?
      Agave… poison. It is higher in fructose than HFCS. Here is a link for the low down. I’m not generally a Mercola fan. I think he is a bit alarmist but he is very thorough in his facts. Fructose is extremely hard on your liver. It is like alcohol without the buzz. Here is a video of Dr. Robert Lustig talking about the ill effects of HFCS. It is an excellent video.
      Yes, I agree sugar is sugar. They are all the same in the carb department. Like you said though it is the processing that is doubly concerning. I was thinking that maybe the coconut sugar might be a decent sub here because it has a low GI so no significant spike to blood sugar. I’ve done some reading on the effects of insulin on the body. There is a chain reaction of hormones that are set off with the release of insulin in your body. High insulin levels over time have been implicated in not only diabetes and heart disease as you would expect but also in cancer and alzheimers. Fascinating stuff.
      All that said, I need to decrease my over all carbs even more (and ugh…. excersice) if I want to slow or diminish the accumulating fluff around my middle. So maybe I need to invest in some pure liquid stevia and try it again with an open mind. Last time I was at TJ’s I looked for it but they were out.


    • hi Tiffany,
      I am excited, could i get the coconut oil mayonnaise recipe, i love coconut oil and have used it in Kims cookies. (your blog is invite only)

      now i have found the coconut sugar (this one is like the shape of a yoyo and looks like honey ).

      i am just going to make a third batch of Kims chocolate chip cookies subbing this for the honey.
      I purchased it here in Canada at the Asian store for $2.47 cents a pound!!!
      In the sugar form it was $7.99 for 1/2 a pound!…yikes!!


      • I think Tiffany’s blog is public. Although I have had that same message trying to get to it before. Here is the direct link

        So was it coconut nectar you bought? How is it? What are the carbs in it compared to honey. I heard the GI is much lower but I didn’t know about the carbs being lower too.

        Where in Canada do you live? We are from Edmonton. I was just in Banff a couple weeks ago for the Melissa Hall race.


  2. Yum! Just made these and they are delicious!! Not quite a donut!! 😉 still very good though. I’m looking forward to making lots more from your blog!


  3. Muffins are in the oven and I’m super-psyched to try them! My family does consume dairy so instead of the water I used homemade raw milk buttermilk. I’m also going to skip the topping altogether as my daughter is addicted to sugar (and I do mean addicted–every time I hoe out her room I find things like sweetened baking chocolate in her dress-up box and bowls of sugar with a spoon in it in her bedside table drawer…) and I am trying to eliminate refined sugar from her life as best I can. I did think about using my much-less-refined sugar, Sucanat, but maybe next time. I’m sure these will be wonderful even without the topping. =)


      • They were wonderful! I asked my daughter what she thought and she said, “Oh, they were really delicious!” My son and husband loved them, too. And nobody was disappointed that there wasn’t a sweet topping on them. =)


      • I’ve cut sugar out of my diet completely and I am thinking that I will make these again with dates as a sweetener and no topping. That sounds pretty good. I’ve been thinking about you using buttermilk and that sounds really good to me. Maybe I should make some coconut yogurt to put in there…..


  4. Hi! I’m just baking these with a few substitutions…I’m visiting my mum for a while and she didn’t have a few ingredients that I thought she would. The first sub was for nutmeg–my internet went down (in know right? what century are we living in again?) and I couldn’t look up acceptable subs so I added more cinnamon with allspice and cloves. There were only 3 eggs, so I added a 1/4 cup applesauce (which I heard somewhere that it actually helps meld things together much like eggs…I really didn’t believe the person who told me but I decided to take a go at it). Anywho, hope you have a great day and hope these turn out.


  5. I made the muffins as per instructions minus the topping and I did not like their taste at all. I do believe it was too much nutmeg for myself. Batter tasted sweeter than the finished product! The muffin itself came out perfect consistency. Overall is a great recipe!


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