These Paleo Green Smoothie Donuts are the perfect and fun way to get veggies on the breakfast menu! Mixed entirely in your blender and naturally sweetened with bananas, they are loaded with beautiful spinach and full of squeaky clean ingredients. Get ready, because you are about to level up your veggie-loaded breakfast game!
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Want to know a way to make veggies really fun? Throw them in a donut!
That might leave some of you raising an eyebrow, but if you know me…you know that finding fun and inventive ways of getting all the veggies in all sorts of ways is sort of my jam. Check out the Veggie-Loaded section of my blog, to see what I mean and to hop on the veggie-loaded movement!
It all started with my infamous Oatmeal Green Smoothie Muffins (I also have a Paleo version), but I think I have “green smoothied” every baked good I can think of. I have green smoothie waffles. Green smoothie pancakes (in my ebook, Veggie-Loaded Love). Green smoothie everything….so donuts seemed to be the logical next victim!
If you are new to all of my green smoothie recipes, you will be pleasantly surprised by how easily spinach blends into many baked goods. It’s not gross or even weird….heck, most toddlers chow down on my green smoothie muffins on the regular (and aren’t they the toughest of critics??). Spinach adds a oomph of vitamins, nutrients and beautiful green color….while the flavor of spinach disappears and lets the other ingredients take center stage. For so many families, veggie-loading recipes with things like spinach has been a game changing move in how their family eats.
So, give ‘em a try!
FAQs
Can I swap out the flours?
Truthfully, friends. I have just tried this recipe with this flour combo. As time and life goes on, I do get inventive with past recipes and always try to update them with what works (and what doesn’t). So stay tuned! Or if you get inventive with a recipe, feel free to share you results in the comments!
Can I make these egg-free?
Making Paleo baked goods egg-free is a bit of a unicorn quest for me. Often times, the tried-and-true egg-replacements don’t hold Paleo baked goods together or help them keep their rise!
Can I make these as muffins?
Yes! In a 350℉ oven for about 25 minutes!
Can I make these as waffles or pancakes?
I’ve made them as waffles (yum) but haven’t tried them as pancakes yet….so if you do report back! But I have a feeling they would totally work.
What is a good banana substitute?
Since the bananas are the sweetener in this recipes, I’d suggest applesauce. About a cup would be my suggestion.
Do I have to put the spinach in?
Nope! If green isn’t important to you, you can leave that out and enjoy a banana Paleo donut.
Can I put more or less spinach in it?
Totally! Add as much or as little spinach as you like. The more spinach, the greener they will be! The less spinach, the less green!
Want to make sure you always have spinach on hand for these Paleo Green Smoothie Donuts? Check out my tips & tricks for keeping spinach fresh all week!
Paleo Green Smoothie Donuts
These Paleo Green Smoothie Donuts are the perfect and fun way to get veggies on the breakfast menu! Mixed entirely in your blender and naturally sweetened with bananas, they are loaded with beautiful spinach and full of squeaky clean ingredients. Get ready, because you are about to level up your veggie-loaded breakfast game!
ingredients:
- 2 very ripe bananas
- 2 handfuls spinach
- 2 eggs
- 3 tablespoons melted coconut oil or avocado oil + extra for greasing
- 1 teaspoons apple cider vinegar
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup almond flour
- 3/4 cup tapioca flour/arrowroot powder + extra for dusting
- Optional chocolate drizzle
instructions
- Preheat your oven to 350℉.
- Using a paper towel or pastry brush, grease a donut pan. Sprinkle a little tapioca flour/arrowroot powder in each donut compartment. Tip the pan side to side to help the flour/powder to help spread it around each compartment. This step helps to keep the donuts from sticking.
- Blend all of the ingredients in your blender or food processor until smooth.
- Fill each donut compartment with 3/4 of the way full and bake for 20 minutes, or until a toothpick inserted into a donut comes out clean.
- Let cool completely in the pan before removing. This will help to minimize sticking.
- Enjoy topped with yogurt, fruit or a drizzle of chocolate.
Comments
I don’t have a donut pan. Can I make these as muffins? If so, how long do I bake them and at what temperature? Thanks!
Yes you can. I suggest how in the FAQ section of the post
Can I use frozen spinach in this? The stores have been out of fresh lately.
I haven’t tired but it might work! I’d be sure to defrost the spinach first and drain off any extra liquid. Also, when spinach freezes, it wilts down and becomes much more compact, so be sure to use less spinach then you would fresh