Rachael’s Funfetti Donuts
To celebrate my birthday month, I’m sharing one of my kids’ all-time favorite treats—a grain-free, dye-free funfetti donut recipe that’s as delicious as it is nourishing!
Pleasing picky eaters can be a challenge, but these donuts are sure to become a family favorite. Made with wholesome, nutrient-dense ingredients, they’re naturally gluten-free and colored with blue spirulina and dye-free sprinkles. Whether you’re enjoying one as a post-workout snack, a quick breakfast, or a healthier kid-friendly treat, these donuts are guaranteed to hit the spot.
Be sure to get your kiddos involved in making these—they’re such a fun and memorable activity to do together!
Ingredients
1.5 cups almond flour
1/4 cup tapioca flour
2 tsp baking powder
1/3 cup maple syrup
2 eggs
1 tsp vanilla
6 tbsp butter (melted)
1.5 cups powdered sugar
pinch of blue Spirulina powder
2-3 tbsp milk of choice
Instructions
Preheat oven to 350°F. In a bowl, whisk together almond flour, tapioca flour, and baking powder until combined. Add eggs, maple syrup, vanilla, and melted butter, mixing until smooth. Grease a 6 compartment doughnut pan and fill each about ⅔ full. Bake for 12 minutes, until edges turn golden brown. Be sure to not over bake!
While donuts cool, whisk glaze ingredients in a small bowl until thin and desired color (add more Spirulina to create a darker shade). Add milk, a tablespoon at a time, until the glaze runs off the spoon easily. Dip each donut to coat, letting excess glaze drip off before placing on a wire rack over parchment paper.
Once the glaze sets, serve or store in an airtight container in fridge.
