Baked Coconut and Matcha donuts, and loved the quality and flavor.
Do you like tea? I love tea.
But sometimes I don’t want to drink tea…especially when it’s summertime and the real feel is close too 100 degrees.
Luckily, there are plenty of ways to incorporate tea into your foods, without having to drink a steamy beverage.
Like, for example, these utterly delicious, decadent, and healthy Baked Coconut Matcha Donuts.
Yep, you heard me – HEALTHY! These babies are vegan (duh), gluten free, and refined sugar free! You could easily eat a couple (or 3 or 4 or 5, no judgement here) for breakfast without any qualms.
Have you tried Matcha before? Essentially, it’s powdered green tea leaves. I’ve used it before in my Coconut Matcha Bliss Balls (hmm…I’m sensing a flavor theme here), and personally I love it!
Before I forget, I would also like to give a major shoutout to Coconut Butter. Unlike Coconut Oil (which I am not a fan of), Coconut Butter uses the whole coconut to create a spreadable butter – think peanut butter, but a little more heat sensitive. It also gives these matcha donuts a perfect amount of rise, moisture, and flavor.
If you’re looking for more creative ways to incorporate tea into your breakfast foods, check out my latest YouTube video! It features two other delicious recipes in addition to these delectable Matcha Donuts 🙂
A Few Final Thoughts:
- A lot of my readers seem to prefer Gluten Free recipes, so I used Brown Rice Flour to make these donuts. However, if you are not GF, feel free to substitute it for All-Purpose Flour
- I used these Silicone Donut Molds to bake my donuts, but you could use a hard pan as well – you will have to grease it with some type of oil though, so the donuts do not stick.
- If you do not own Matcha Powder, you can still try this recipe! I would suggest that you heat up your Plant Milk and steep a bag of green tea in it for 5 or so minutes before adding it to the dough. The tea flavor will not be as strong, but it should still be there 🙂
- Finally, I did not include a frosting recipe for these donuts. However, if you would like to add it, I simply mixed equal parts melted coconut butter and plant milk with a touch of Matcha Powder to top these off.
These Baked Coconut Matcha Donuts are heathy enough to eat for breakfast, plus they are free of
gluten, dairy, and refined sugar too!
- 1 cup Oats, ground into flour (Quick or Rolled)
- 1/4 cup Brown Rice Flour (sub AP if not GF)
- 3 tbsp Matcha Powder
- 1/2 cup Packed Medjool Dates (about 5–6 large)
- 1 cup Plant Based Milk (I used Hemp, Coconut would be great)
- 1/4 cup Coconut Butter, Melted (on the stove or microwave)
- 2 tbsp Ground Flax OR Ground Chia Seed + 6 tbsp Water
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Coconut Sugar (OPTIONAL – this will make the donuts sweeter)
- Preheat your oven to 350F.
- In a small bowl, prepare your vegan “egg” by combining 2 tbsp of ground chia OR flax seeds with 6 tbsp water. Stir and set aside for 5 or so minutes, or until thickened.
- Pit your Medjool Dates, place them in a bowl, and cover them with hot water. Allow the dates to soak for 5-10 minutes, then drain. Once drained, process the dates in a food processor or blender with 2-3 tbsp water (if necessary) to form a date paste.
- In a large bowl, combine the Oat Flour, Brown Rice Flour, Matcha Powder, Baking Soda and Powder, Salt, and (optional) Coconut Sugar. Stir well.
- Add in the Date Paste, Chia or Flax Egg, melted Coconut Butter, Vanilla, Apple Cider Vinegar, and Plant Based Milk. Mix until an even batter is formed.
- Evenly distribute the donut batter into 8 donut molds; I used silicone donut molds so I did not have to grease my pan, but if you pan is solid you will need to spray it with a nonstick cooking spray.
- Bake at 350F for 18-20 minutes, or until an inserted toothpick comes out cleanly.
- Once cooked completely, remove the donuts from the oven and let them sit in the baking tray for 5 minutes, then remove them and let them cool completely. If desired, you can top them with frosting at this point.
- Store any leftovers in an airtight container at room temperature for up to 5 days.
To make a simple frosting, combine equal parts melted Coconut Butter and Plant Milk together with a pinch of matcha powder in a small bowl.
If you’d like to save these Matcha Donuts for later, feel free to Pin them using the image below!