Toasted Coconut Banana Bread Donuts

On Saturday a mariachi band sang Happy Birthday to me.

I celebrate my birthday every year with Mexican food.

I’m pretty sure if I could have an I.V. with Mexican food stuck in me…I wouldn’t hesitate to be all about that!

Today is mahhhhh real birthday, and even though I’m not 21 (like the mariachi’s assumed), I’m 27 and I feel great about it!

I love my birthday month.

I can always count on my birthday landing in the same week as the Grammy’s and purchasing my favorite Reese’s PB Cups in heart Shape form because Valentine’s Day is in the same week.

It’s a birthday fest!

On a side note: I usually get frustrated watching the Grammy’s and start yelling obscenities at the television like, “Really!? That’s not freaking music!”

My dad would always make me birthday pancakes when I was little, but since he’s not here, and it’s just not the same, I’ve made myself some birthday donuts.


Ummmm…Banana Bread Donuts


with Toasted Coconut Glaze.


Oh yes.


This is fancy adult birthday food.


Because birthday’s are about doing what you want.




For reaaaalz.


I’m getting a massage today and tonight I will be eating a rotisserie chicken, birthday cake, and watching The Bachelor…

in my pajamas.


Toasted Coconut Banana Bread Donuts
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fluffy, baked donuts with sweet bananas, topped w/ a toasted coconut butter glaze. Gluten-free, paleo, nut-free, refined sugar-free.
  • 2 c. unsweetened, shredded coconut flakes, toasted
  • 1 large, very ripe banana, mashed
  • ½ c. granulated stevia
  • 3 large eggs
  • 1 tsp. date puree or unsweetened apple sauce
  • ½ t. pure vanilla extract
  • 5 T. coconut flour
  • 1 t. ground cinnamon
  • ¼ t. baking soda
  1. Preheat the oven to 350 degrees F. Grease a donut pan with cooking spray.
  2. Place 1½ cups of the toasted coconut in a large food processor and process until a smooth, creamy, coconut butter forms. The consistency will be pretty drippy. This takes about 4-5 minutes. Scrape down the sides of the bowl as you go.
  3. This is going to be your glaze. Reserve the remaining ½ c. of toasted coconut for topping.
  4. In a large mixing bowl, combine the banana, stevia, eggs, date puree, and vanilla until smooth.
  5. Stir in the coconut flour, cinnamon, and baking soda until combined.
  6. Pour the dough into each donut pan cup.
  7. Bake for 15-18 minutes, or until the donuts have risen and are slightly golden.
  8. Let cool slightly.
  9. Dip the top of each donut into the glaze and cover with toasted coconut.
  10. Enjoy!


Secret Recipe Club-Glazed Mini Donut Muffins

 Y’all…it’s that time again.

Secret Recipe Club Monday.

I am definitely in holiday mode…searching for gifts, making my list, checking it twice, oh….and I want to watch ALL THE CHRISTMAS MOVIES ALL THE TIME.

Plus, cold weather just gives me an excuse to drink 5 cups of homemade hot chocolate.

Today’s recipe is abbbbbbsolutely perfect for the holidays.

My secret recipe this month comes from Erin, the lovely blogger and super-mom, behind Making Memories with Your Kids.

Erin’s blog title is perfect because she lives to make memories with her kids in the kitchen.

I think baking and cooking with your parents at an early age is essential to developing quality relationships.

My greatest and earliest memories are those times as a child when my parents allowed me to cook and bake with them in the kitchen.

I’m pretty sure that’s why I’m me…food obsessed.

So, GO Erin!

Let’s talk about donuts.

The other day, just as I was about to head out on an early morning run with my mom, I smelt something sweet in the air.

I breathed in that heavenly smell, so reminiscent of my childhood…donuts.

Not just any donuts, but Shipley’s Donuts…it’s a Texas institution.

Praise the laaaaawd I have one about a block from my house.

I cannot even describe the perfect-ness of these donuts.

Straight from the fryer, their plain glazed donut is dipped into a vat of vanilla glaze that allows my eyes to glaze over as I am transported to a world where donuts are the only food group.

Not to mention, these donuts are hot from the oven…my method…take a bite…take a sip of milk.


As a child, my dad would occasionally take my seester and I to Shipley’s for a breakfast treat on our way to school.

I am more of a cinnamon twist kind of gal, but on occasion, I would sneak one of my sister’s donut holes.

I mean, I had to make sure that they weren’t poisonous, right?

Always looking out for my baby seester. 😉

So, when I saw Erin’s recipe for Glazed Cinnamon Chip Donut Muffins I was immediately transported back to my childhood donut land.

Apparently there is a shortage of cinnamon chips in Houston…went to two grocery stores and it’s as if they don’t exist.

So, I omitted them.

But you can totally use them.


I tweaked the recipe a bit and made mini (grain-free) donut muffins.


What can I say? I’m a mini kind of girl.


Oh, these babies take a little dunk in a vanilla bean glaze.


By a little dunk, I mean I dunked these babies twice.


Calories don’t count when we are eating mini-donuts.


You need these.


They are pretty much life changing.




Trust me.


5.0 from 1 reviews
Glazed Mini Donut Muffins
Recipe type: Donuts, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Donuts in mini-muffin form covered in a sweet vanilla bean glaze. Grain-free, gluten-free, nut-free.
  • For the donuts:
  • 3 large eggs
  • 2 T. Truvia sweetened (you could also use granulated stevia or coconut sugar)
  • ¼ c. melted coconut, slightly cooled
  • ½ t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ t. ground cinnamon
  • ¼ t. baking powder
  • For the vanilla bean glaze:
  • 1 c. powder sugar
  • 1 T. water
  • 1 t. vanilla bean paste or seeds of 1 vanilla bean
  1. For the donut muffins, preheat the oven to 350 degrees F.
  2. Grease a mini muffin pan with cooking spray.
  3. In a large mixing bowl, combine the eggs, sugar, coconut oil, and vanilla until smooth.
  4. Stir in the coconut flour, cinnamon, and baking powder.
  5. Pour the batter into each mini muffin cup.
  6. Bake for 8-10 minutes. Let cool slightly.
  7. For the glaze, in a small mixing bowl, whisk all of the ingredients together until smooth.
  8. Dip each mini donut into the glaze until completely covered. Let the glaze harden over the donuts.
  9. I dipped the donuts once, let them dry slightly, then dipped again, only because I'm a sugar addict.
  10. Devour!