Glazed Cinnamon Donuts (AIP, Paleo, GF)
These warm, gooey, cinnamon donuts are the perfect treat for a cool fall day (or any day really). When it comes to AIP baking, it’s not always easy to accomplish a moist yet somewhat “fluffy” texture in a baked item but these are amazing. They’re a tiny bit crunchy on the outside, moist and fluffy on the inside and the glaze, while not necessary, just tops it all off really well. If you're looking for a great green banana flour recipe, this is it. These are AIP, Paleo, and gluten-free.
They’re made with green banana flour which is becoming my other favorite AIP baking flour (along with tigernut flour) because of its amazing ability to impart the perfect light fluffy texture on any baked good. It seems like no matter what I pair it with, it turns out well. If you haven’t tried it yet, I highly recommend it!
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Here’s What’s in These:
Green Banana Flour (see notes below)
Coconut Sugar- This adds just the right amount of crispiness and sweetness. I sometimes prefer it over other AIP sweeteners because it’s not a liquid (like honey or maple syrup)- this allows more flexibility on what I can do with the other ingredients.
Baking Soda and Cream of Tartar- These combine and act as a leavener.
Cinnamon- The perfect fall spice. It adds just the right amount of warmth and flavor to anything and works nicely in this recipe.
Sea Salt- Just a tiny bit of salt added to a sweet food accentuates the sweetness perfectly. Go with pink Himalayan sea salt if you have it as it provides some healthy trace minerals.
Gelatin Powder and Water- The gelatin and water work together as a “gelatin egg.” Some people get intimidated when it comes to gelatin but it’s easy to use. Just mix warm water and the gelatin powder in a small dish and allow to sit for about a minute then mix it into the other liquid ingredients. Vital Proteins is a good brand. I also use NuNaturals.
Coconut Milk- Use full fat and make sure it doesn’t contain guar gum. I like Thai Kitchen’s 2 Simple Ingredient product. It is not as thick as the stuff in the can but I use it for everything and it works great.
Coconut Oil- This recipe has just a tiny bit of coconut oil in the actual donuts to add a little extra moisture and contribute to a better “mouth-feel.” Be sure to melt it before adding to the recipe.
Vanilla- Simply Organic is a good brand. It does have alcohol which isn’t typically allowed on AIP but it’s ok in this case because we’ll be cooking the donuts allowing the alcohol to cook off.
Are Green Bananas Good for You?
Aside from being a very handy baking ingredient, green banana flour actually has some health benefits that are valuable to anyone, but especially those working to heal an autoimmune condition.
Green bananas are rich in potassium, vitamin C, and vitamin B6. They are high in resistant starch (a prebiotic fiber) and pectin, which can improve digestive health and potentially lower blood sugars.
The resistant starch in green bananas isn’t fully absorbed by the body during digestion. Instead, it’s broken down into short-chain fatty acids by intestinal bacteria. This “feeds” your good gut bacteria and helps them to thrive, which contributes to a healthy gut microbiome. If you have IBS or constipation, this can be especially helpful.
The fiber in green bananas helps to slow transit through the digestive tract, helping you to feel fuller longer, which may be helpful with weight loss and maintenance.
What is Green Banana Flour Used For?
Green Banana flour works great as a grain-free gluten-free flour in baking and also as a thickener in sauces and soups. It has a very neutral flavor and doesn't impart a strong banana flavor on baked goods. It can be used as a replacement for all-purpose flour in recipes- just replace the all-purpose flour with slightly less green banana flour.
Green Bananas vs Yellow Bananas
The main difference between green bananas and yellow bananas is the starchy carbohydrate content. Green bananas have a lower sugar and carb content and a lower glycemic index than ripe bananas. The lower the glycemic index, the slower the spike in blood sugar when you eat it, which is a good thing. It’s helpful for blood sugar stability.
Green Bananas vs Plantains
Plantains and green bananas are not the same thing. Plantains are a type of banana but they are generally bigger, tougher, thicker, starchier, and less sweet than bananas. When it comes to baking flours, plantain flour and green banana flour are different things but similar enough that one can usually be substituted for the other.
What if I Don’t Have Donut Molds?
The donut molds for this recipe came from Amazon (like everything else I own) and they are so fun! That being said, if you don’t have donut molds and don’t want to buy them just for this recipe, you can still use the recipe but instead use a cupcake pan and make cupcakes. Alternatively, you actually can make a muffin pan into a donut mold pan. Hint- It just involves foil (and a muffin tin). Check out this post on how to do it.
What Can I Substitute for Banana Flour?
Though I have not tested it with this particular recipe, I would say your best bet would be plantain flour or tigernut flour in place of the green banana flour.
Notes About the Glaze
When you make the glaze, you’ll melt the coconut butter and coconut oil. Just be cautious when you do this because if it gets too hot, it gets super thin and then takes forever to cool and thicken to a point you can actually put it on the donuts.
To get your glaze just right, microwave it for about 10 (ish) seconds and then stir it until you work out the coconut butter lumps and get a thick luxurious mixture (this is how I did it).
Another option would be to make a double boiler on your stove simply by boiling a small pot of water, then setting a heat resistant bowl on top of the pot and stirring the coconut butter and coconut oil in the bowl, allowing the steam from the boiling water to gradually heat the mixture.
If you happen to overheat your mixture when you microwave it, it’s not a big deal- just put it in the fridge or freezer for a little bit until it thickens.
Also, this is very important- make sure your donuts are completely cooled before you add the glaze. Otherwise, it will just melt and run down over the sides.
Adding honey to sweeten the glaze is optional. I’ve found the donuts to be sweet enough on their own, so the honey isn’t entirely necessary in the glaze but it’s a matter of personal preference.
Store in the fridge in an airtight container for 3-4 days or in the fridge for about 1 month (possibly longer).
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I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you!
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This recipe is shared on the Paleo AIP Recipe Roundtable.
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- Donut molds
Dry Donut Intredients
- 1/2 cup green banana flour
- 1/2 cup cassava flour
- 3/4 cup +2 tbsp coconut sugar
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp ground cinnamon
- 1/4 tsp pink sea salt
Wet Donut Ingredients
- 1/2 cup + 2 tbsp full fat coconut milk
- 1 tbsp coconut oil, melted
- 1/8 tsp vanilla extract
Gelatin Egg for Donuts
- 2 tsp gelatin powder
- 2 tbsp warm water
- Preheat the oven to 350 degrees Fahrenheit. Grease donut molds (enough for 8 donuts) with coconut oil.
- Mix dry donut ingredients in one medium bowl. Mix wet ingredients in a second medium bowl.
- In a separate small dish, mix the gelatin powder and water. Allow to sit for 1 minute, then add to the wet ingredients.
- Mix the dry ingredients into the wet ingredients, then spoon the batter into the donut molds. Fill them about 3/4 of the way full. *If you don't have donut molds, you can use a cupcake pan.
- Place the donut molds on a cookie sheet, then bake at 350 degrees for 30 minutes.
- Once the donuts finish baking, allow to cool completely before adding the glaze.
- In a small microwave dish, combine glaze ingredients. Microwave for about 10 seconds and stir the mixture until smooth. Do not overheat the glaze (see notes below).
- Spread or drizzle the glaze over the donuts and allow the glaze to solidify. Enjoy!