Homemade almond butter donuts – completely vegan & oil free!
I am suddenly so obsessed with donuts.
If you follow my instagram posts, you might have seen the Cookie Monster Donuts I made last week.
Other flavors I’ve tried recently include toasted coconut donuts, chocolate peanut butter donuts, mint chocolate chip donuts, and a few more flavors. It’s been a month filled with company (parents, relatives, and friends from out of town), and homemade donuts are one of my go-to breakfast recipes to make for company, because donuts are fancy and fun, but at the same time there’s very little prep work required to make them.
I had way too much fun making the video for these donuts…
And hopefully my videos are getting better?! At least I sort of know what I’m doing, much more than I did with my first video, for Vegan Cheese Sauce.
Watch that video if you want to laugh at me.
Actually, maybe don’t watch that video – maybe I can distract you with donuts instead.
Ooh, look how shiny!
I’m not sure if anyone has said donuts are the new cupcakes, but seriously, donuts are way better than cupcakes.
You can make this almond butter donut recipe without a donut pan if you don’t have one; or you can pick up a pan, usually under ten bucks, on Amazon, at Target or Walmart, in craft stores like Michaels, in grocery stores or some department stores, or at World Market or Bed Bath Beyond (my personal preference because I always have a zillion coupons).
The donuts in the photos were made in a mini donut pan, and the ones in the video were made in a regular-sized pan. Both were delicious!
Almond Butter Donuts
Adapted from my Blueberry Baked Donuts Recipe
Almond Butter Donuts
Ingredients
- 1/4 cup + 2 tbsp milk of choice
- 1 1/2 tsp white or apple cider vinegar
- 3 1/2 tbsp almond butter or allergy-friendly sub
- 1/3 cup pure maple syrup, honey, or agave
- 1/4 tsp pure vanilla extract
- 1 cup spelt, white, gf ap, or oat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mini chocolate chips, optional
Instructions
If you want to glaze them with Almond Butter Glaze: Stir together 1/2 cup powdered sugar or sugar free powdered sugar, 1 tbsp almond butter, 2 tbsp milk of choice, 1/8 tsp pure vanilla extract, and a tiny pinch salt. Glaze makes enough for all the donuts with a little left over.
For the donuts: Preheat oven to 350 F. Grease a donut pan, mini donut pan, or mini muffin pan. If not easily stir-able, gently heat almond butter until soft. Stir together first five ingredients, being sure to completely break up the nut butter so there are no clumps. Stir in dry to form a batter, spread into pan, and bake 8 minutes. Let sit a few minutes before going around the sides with a knife and popping out. Glaze if desired, refrigerate, then drizzle melted chocolate on top if desired. Store loosely covered out overnight – The flavor is even better the next day! Leftover donuts can also be frozen.
More Healthy Breakfast Recipes:
Chocolate Quinoa Breakfast Cups, from the Hello Breakfast Cookbook
No words, these really look too good to be true!
xo,
Em
http://www.organicallyemily.com
Hi, Katie,
When you say “store loosely covered out overnight” (after the refrigeration period), do you mean they should not go back in the refrigerator? I need to make a dessert on Friday that will not be eaten until Saturday. 🙂
Thanks!
Oh they are completely fine to make a day in advance 🙂
I often do that and store loosely covered the first night (just with cling wrap over the top, leaving an opening so the air can escape). After a day, I like to refrigerate leftovers for freshness but would recommend gently warming leftovers that had been in the fridge.
Great! Thank you for responding.
Oh Katie, have you not had your donut leftovers from the fridge? They are super delicious even cold right out of the fridge! Thank you for the great recipe!! 🙂
Ummmm… leftovers? What leftovers? They’re gone in a day at my house, lol!
I love donuts too! I think cupcakes had their reign, now it is time for them to share the light with donuts. Mmm, these look so good! I have a little donut maker but not a a pan, I think I need to invest in one.
girrrrrrrl you never cease to amaze me!!! i’m so with you, as much as i love cupcakes, donuts are SO much better! can’t wait to try these – been meaning to make a batch of donuts for awhile now 🙂
These donuts look amazing Katie!
Paige
http://thehappyflammily.com
I am making these this weekend. They look and sound fantastic. I like your video, too.
Gorgeous, and stunningly simple. Spelt usually isn’t a go-to flour when I’m crafting desserts, but I definitely want to give it a try now.
hi katie
is there anything i can use instead of vinegar?
thanks
lemon juice
These donuts look absolutely amazing! I would totally love to dig into one of these donuts–actually, make that three. LOL! 😀 All jokes aside, you’ve done amazingly with this recipe once again!
Hi! Could I replace the almond butter with peanut butter? Would I need to tinker with any of the other ingredients? Thanks so much!
Have you ever tried freezing these? I’m wanting to make a bunch of stuff for my kids ahead of time before I have surgery and these look awesome!
It works!
Could you use pumpkin purée in substitute for the almond butter?
How long do they need to be refrigerated for after glazing?
Store in the fridge for best freshness, so until you eat them.
I used homemade healthy Nutella instead of the almond butter, and as the glazing. Sprinkled with chopped hazelnuts. Yummm!!
These are very delicious and easy to make. I had to bake 3-4 minutes longer, my almond butter was runny. I put a picture of them in my new coconut bowl on the front page. Thank you for the recipe. ( I used homemade oat flour)
Just made these. Thank you so so much for A recipe that can match a ‘normal’ recipe. They are amazingly good and moist. I made mine into cupcakes because I haven’t gotten a doughnut pan yet. So happy I stumbled on your site. ❤ 🍩
I have to double, triple and quadruple the batches because they are gone so quick! Absolutely my favorite baked doughnut recipe ever!!!!
Just made these and they were fantastic! I will make them again. Thank you for sharing this recipe!
Hi,
These look amazing! But what is “gf ap”? Sorry if this is stated somewhere else, I just couldn’t find it! Could you use tapioca or arrowroot flour?
It’s gluten free all purpose. I don’t think the ones you mentioned would hold up here but be sure to report back if you experiment!
Can i use honey in the glaze in place of the powdered sugar?
You can always experiment! Be sure to report back if you do, as it sounds like a fun experiment 🙂