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These fudgy, decadent donuts are super easy to make, free of grains & refined sugar, and packed with fiber, healthy fats, protein, and even adaptogens.  Doesn’t get much better than that!

Chocolate Banana Nut Donut Recipe

Ingredients for 12 donuts:

  • 1 cup coconut flour

  • 1/4 cup Further Food collagen peptides

  • 1/4 cup raw cacao powder

  • 1 Tbsp gelatinized maca powder (optional)

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 4 pasture-raised eggs

  • 2 ripe bananas, mashed

  • 1/4 cup avocado oil or melted coconut oil

  • 1/4 cup almond butter

  • 1/4 cup raw honey or pure maple syrup (optional)

  • 1 tsp pure vanilla extract

  • optional topping: Majik Coconut Icing (recipe below)


  1. Preheat oven to 350F.

  2. Put coconut flour, collagen, cacao, maca, baking soda and salt in a large bowl and stir to combine.

  3. In a medium bowl, whisk together eggs, banana, oil, almond butter, honey, and vanilla.

  4. Add wet ingredients to dry ingredients and stir to combine.

  5. Fill rings of silicone donut mold and bake at 350F for 20-25 minutes or until toothpick inserted comes out clean.

  6. Cool in mold for 5 minutes then remove and finish cooling on wire rack. Cool completely before icing.

Chocolate Banana Nut Donuts can be stored in an airtight container in the fridge for a week or frozen (before icing) for up to 2 months.

Majik Coconut Icing

This recipe requires coconut cream.  If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk.  The liquid can be reserved and used later (perhaps in a tasty smoothie!).


  • 1 cup well-chilled coconut cream

  • 1 tsp pure vanilla extract

  • Lakanto monkfruit sweetener, pure stevia, or sweetener of choice, adjusted to taste

  • optional for blue colour: 1 scoop Blue Majik spirulina powder


Put the cold coconut cream and vanilla in a bowl. Beat until smooth.  Add spirulina powder and sweetener to taste.  Use immediately or refrigerate until ready to spread on cooled donuts.