Mini Honey Donuts

honey donuts glutenfree paleo easy recipe

Wholesome goodness greets you in each bite of honey donut. The almond flour gives the donut a hearty cake like texture. The glaze made with honey, vanilla beans and coconut butter crown the cake donuts with a touch of coconutty sweetness. More good news: The donuts are gluten-free!

This recipe is adapted from Get Inspired Everyday.


For the donuts:

  • Heaping 1¾  cups almond flour
  • Heaping ¼ cup tapioca flour
  • Heaping 1 teaspoon baking powder
  • Pinch of sea salt
  • Generous ¼ cup honey
  • 5 tablespoons of salted butter, melted
  • 1 (room temperature) egg
  • ½ tablespoon honey extract
  • ½ tablespoon vanilla extract

For the glaze:

  • ½ cup coconut butter
  • Seeds from the inside of 2 vanilla beans
  • 5 tablespoons honey
  • Pinch of sea salt
  • 4 teaspoons lemon juice

For the donuts:

  1. Preheat the oven to 350°
  2. Generously grease the insides of mini donut pans with coconut butter.
  3. (Coconut oil spray also works.)
  4. Melt the honey and butter at 30-second intervals in a microwave.
    (It took about 60-seconds/1 minute in mine.) Or melt the honey and butter over low heat.
  5. Allow to cool.
  6. In a large bowl, whisk together the flours, baking powder and salt.
  7. If the melted honey and butter mixture is lukewarm or cooler, whisk in the extracts and egg.
  8. Vigorously stir in the wet ingredients to the bowl of dry ingredients. Aim for a smooth batter with no lumps.
  9. Pour the wells of the donut pans ½ to ¾ full. 
  10. Bake for 16-18 minutes or until the donuts are golden brown and a toothpick inserted in the center appears clean.

For the glaze:
Melt the coconut butter and honey over low heat in a saucepan. Stir in the salt, lemon juice and vanilla beans.

Dip the donuts into the glaze. It’s easier if you freeze the donuts overnight. If not, be a tad careful as the cake-like donuts can easily crumble.