Maple Glazed Donuts

Maple Glazed Donuts

  • Prep Time: 25 mins
  • Cook Time: 6 mins
  • Total Time: 31 mins
  • Yield: 6 donuts 1x


  • 1/4 C melted lard or coconut oil, plus extra for frying
  • 2 eggs
  • 3 Tbsp honey
  • 1 mashed banana, preferably not over-ripened.
  • 1 tsp vanilla extract
  • 1/4 C coconut flour
  • 2 C almond flour
  • 3/4 C tapioca starch
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • pinch of salt
  • 1/2 C maple butter
  • optional topping ideas: shredded coconut, pecans, or crumbled bacon.


  1. Use a mixer to combine 1/4 C melted coconut oil or lard, eggs, honey, mashed banana, and vanilla extract.
  2. Sift the dry ingredients (almond flour, tapioca starch, coconut flour, baking soda, nutmeg, and salt) into the wet ingredient mixture. Use the mixer to combine until you get a dough. The dough will be pretty sticky and wet but firm enough to form into donuts.
  3. Dust a work surface with tapioca starch. Transfer the dough to your work surface and dust a little more starch on top of that to make the dough easy to handle.
  4. Divide the dough into 6 equal chunks. Form these into balls then slightly flatten with your hand.
  5. Use a knife to cut X's into the middle of each donut then push dough from the center of the X outward to form the donut holes.
  6. Heat 1/4 inch of coconut oil or lard in a medium to large skillet. Allow the oil to heat to 275ºF for best results.
  7. Place the donuts in the hot oil and once they are lightly browned, flip. Each batch of donuts should cook about 2 minutes. I cooked mine in 3 batches but the number of batches really depends on the size of your skillet.
  8. Place donuts on a cooling rack to dry.
  9. When donuts are cool enough to handle, put maple butter in a bowl and microwave for a few seconds until it's just barely runny. Mine took about 10 seconds to get there from room temperature.
  10. Dip donuts in maple butter and whatever toppings make you happy. I like mine plain. Return the donuts to cooling rack to allow the glaze to dry.