Baked Gluten-Free Vegan Funfetti Doughnuts (Paleo, Allergy-Free)
When it's time for a party, break out the sprinkles! These Baked Gluten-Free Vegan Funfetti Doughnuts are a perfect grain-free, paleo, and allergy-free treat that anyone can celebrate with! From dessert to breakfast, this easy, sweet, and kid-friendly recipe is perfect for any occasion that calls for some donuts!
- Cook Time: 12 mins
- Total Time: 12 mins
- Yield: 4 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- 1 Large (7-8oz) Ripe Yellow Plantain
- 2 TB Unsweetened Non-Dairy Milk
- 1/4 Cup Arrowroot Starch
- 1 Tsp Baking Powder
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 10 Drops Vanilla Stevia
- 1 TB Allergy-Free Rainbow Sprinkles
- Frosting:
- 1/4 Cup Vanilla Protein Powder (I used PlantFusion, Vanilla Chai)
- 1/2 Cup Water
- Additional Allergy-Free Rainbow Sprinkles To Top
Instructions
- Preheat the oven to 375°F.
- In a food processor or blender, add in your plantain (peeled and chopped into large chunks). Blend until smooth.
- Add the milk, arrowroot, baking powder, vanilla, stevia, and sprinkles to the blended plantain and blend everything together.
- In a greased doughnut pan, spoon out the mixture into four of the doughnut molds as evenly as possible.
- Bake the doughnuts for 12-13 minutes. Remove and cool on a wire rack while you prepare the frosting.
- In a mixing bowl, simply mix the protein powder and water together. Be careful not to add too much liquid, as you want to keep it thick and frosting-like.
- Once the doughnuts are done and have cooled completely, frost each with the protein mixture and then top with sprinkles.
Notes
Inspired by my other doughnut recipes, adapted from this recipe.
Nutrition
- Serving Size: 2
Find it online: https://strengthandsunshine.com/funfetti-celebration-doughnuts/