Quite possibly the easiest, not to mention most vibrantly colored, donuts you will ever make! Just put everything in a blender, then bake. The spinach can be swapped out with any mild-tasting greens you have on hand, like kale, chard or even nettles.
- 1/4 cup almond milk
- 2 tablespoons coconut oil, melted
- 1/4 cup maple syrup
- 1 cup spinach
- 1 egg
- 1/2 teaspoon vanilla extract (optional)
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 pinch sea salt
- For topping: 1/2 cup honey; 1/2 cup unsweetened toasted coconut flakes
Preheat oven to 350° F and lightly grease a donut pan (see note).
Place all ingredients for donuts in a blender, starting with the liquids, then blend until completely smooth with no lumps or flour pockets remaining. Stop and scrape down the sides of the blender if necessary.
Divide the batter evenly 6 ways in the pan.
Bake for 10 to 15 minutes. Let the donuts sit in the pan for a few minutes before transferring them to a wire rack to cool.
When the donuts are still just a touch warm, dip the tops into the honey, then into the toasted coconut.
If you do not have a donut pan, use a muffin tin to create spinach cupcakes instead.