Paleo Blueberry Donut Recipe

Paleo Blueberry Donut Recipe

Have you ever craved a donut or muffin but didn’t want to deal with the blood sugar spike and inevitable energy crash that comes after eating one? Us too, so that’s why we made these low-sugar, baked paleo donuts as a healthier option to enjoy.

These grain-free, paleo donuts make a great snack or breakfast on the go. They’re completely free of any refined sugar at all – in fact, we even kept them free of any healthier versions of sweeteners too such as maple syrup or honey. Instead we’ve sweetened these with nothing but whole fruit, which makes them not quite as sweet as most baked goods that you’re used to, but the low-sugar content was exactly what we wanted for these. We wanted a nourishing snack that wouldn’t spike our blood sugar, and the nutrient-dense ingredients in these donuts like the almond flour and juicy blueberries help to prevent just that.

We baked these in a donut pan, but if you don’t have one, you can make these into delicious muffins instead! If using a muffin pan, add a few extra minutes to the baking time and just keep an eye on them in the oven. Enjoy!

Paleo, Grain-Free Blueberry Donuts

Makes 12 Donuts or Muffins


  • 1-1/4 cups almond flour
  • 1/4 cup tapioca flour
  • 2 tbsps coconut flour
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 2 eggs
  • 2 mashed bananas
  • 1/4 coconut or almond milk
  • 1 tsp vanilla extract
  • 2 tbsps melted coconut oil
  • 1 cup frozen or fresh blueberries


  1. Preheat your oven to 350 F degrees. Prepare either your donut pan with coconut oil or line a muffin pan with paper muffin liners.
  2. Combine all the dry ingredients (the first 9 listed above) in a large bowl and mix together.
  3. In another large bowl, whisk the two eggs and add in the mashed banana, vanilla, coconut or almond milk, and coconut oil. Mix well.
  4. Add the mixed dry ingredients from step 2 into the bowl of wet ingredients in step 3. Stir well to combine.
  5. Add the cup of blueberries to the batter and stir in.
  6. Using about a quarter of a cup measurement for each donut or muffin mold, add the batter to your prepared pan and bake in the oven for about 23 minutes.
  7. Allow to cool in the pan for 10 minutes, and then transfer to a cooling rack to finish cooling.


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