Sprinkle Donuts

I’m not a big donut person but with this recipe I think I have become one. These are a healthier version than your typical fried donut. They are more nutrient dense with good fiber and fat and minimal added sugars.

The donut molds I used are linked here and the collagen powder I like is linked here. Let me know if you try and how they turn out!

Sprinkle Donuts

Yours Truly 🙂
Gluten Free, Dairy Free Donuts
Prep Time 10 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Servings 12


  • 3 cups Almond Flour
  • 1/4 cup collagen powder (vanilla)
  • 1/3 cup sugar Sub maple syrup, honey or zero calorie sweetener. If using sweetener, may need to adjust measurements.
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 4 eggs
  • ¼ cup milk I used oat milk

Donut Glaze

  • 1 cup Confectioners Sugar
  • 1-2 tbsp Milk of choice Start with 1 tbsp then go from there. You need less than you think. Mix together to form a glaze.


  • Mix all dry ingredients together
  • Add eggs and milk
  • Fill donut molds about 3/4 full
  • Bake in oven at 350°F for 18-20 mins
  • Let cool before popping out of molds
  • After donuts are cooled, dip in glaze and add sprinkles.
  • Enjoy!
Breakfast, Dessert, Recipes, Snacks|

Avocado Fudge Pops


  • 2 ripe avocados
  • ½ cup semi-sweet or dark chocolate chips (melted)
  • 1/3 cup cocoa powder
  • ¼ cup pure maple syrup
  • ½ cup milk (nut milks work too)
  • 1 ½ tsp vanilla
  • 1 tbsp brewed coffee (optional)


  • To melt the chocolate, place chips in a wide, shallow microwave bowl. Heat on medium high for about 1 minute. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
  • Place all ingredients, including melted chocolate, in a high-speed blender and blend until smooth. Consistency should look just like chocolate pudding.
  • Place in a bowl to enjoy as chocolate pudding (you might need to put in fridge to set if serving as pudding) OR put in popsicle molds and freeze for 4-6 hours until completely frozen.

Dessert, Recipes, Snacks|

Banana Blueberry Muffins

These are my son’s favorite! We hope you enjoy them as much as he does!

Makes 12-14 Muffins


  • 1-1/2 cups Whole Wheat Flour
  • 1 cup Oats
  • 1/2 cup ground flax seed
  • 1 tsp ground cinnamon (optional)
  • 1/2 cup sugar in the raw (or honey/agave)
  • 1/2 cup brown sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup oil (avocado or coconut)
  • 1 tsp vanilla extract
  • 2-3 mashed bananas
  • 1 cup frozen organic blueberries


  • Preheat oven to 350 degrees and spray muffin pans
  • Place bananas in standing or hand held mixer and mix until bananas are broken up and smooth.
  • In separate bowl, combine flour, oats, sugar, brown sugar, baking soda and powder and salt. Whisk together until everything is mixed well.
  • In another bowl (or measuring cup) whisk egg and then add milk, oil and vanilla. Pour in and mix with the smashed bananas.
  • Once incorporated, add the dry ingredients and mix until everything is incorporated together.
  • Add the frozen blueberries and mix until incorporated into the batter.
  • Use a 1/4 measuring cup to add mixture to muffin pans
  • Cook for 20-25 minutes (this is completely depending on your oven. Set timer for 15 or 18 mins and check to see progress. Add time as needed until knife comes out clean. Don’t overcook or they will be dry!)

I’ve added a yogurt cream cheese icing with these and they taste like a cupcake! But healthier of course!

Breakfast, Dessert, Recipes, Snacks|

Flax Crackers

Use these crackers as a vessel for anything you’d put on top of bread or traditional crackers. They add fiber and healthy fats to your daily meals! Remember to get 35g of fiber everyday!


  • 1/2 cup ground flax seed
  • 1/4 cup water
  • 1 egg white
  • Spices (optional)
  • pinch of salt


  • Preheat oven to 350 degrees.
  • Mix the first 3 ingredients together until a gooey dough forms. Lay out on parchment paper lined cookie sheet. Spread until the mixture is flatted to a thin layer. Cut into whatever shape you want.
  • Place in preheated oven and bake for 30 minutes. You might need more time depending on how thin you spread the mixture.
  • Once crackers are crispy, take out of oven to cool.
  • Best if served day of

Recipes, Snacks|

Homemade Granola


  • 6 cups Old Fashion Oats
  • Approximately 2 cups of the following:
    • Pepitas (Pumpkin Seeds) raw, unsalted
    • Pecans – unsalted (chopped)
    • Coconut Flakes (unsweetened)
    • Almonds (slivered, unsalted)
  • 2 Tbsp Cinnamon
  • ½ cup ground flax seed
  • 1 ½ cups Local Organic Honey (I used an Orange Blossom)
  • 3 Tbsp Virgin Coconut Oil
  • ¼ cup brown sugar
  • 2 tsp Vanilla extract
  • (About) 1 ½ Cups dried apricots (diced)
  • Parchment paper


  1. Preheat oven to 300 degrees
  2. Combine first 7 ingredients in large bowl (Oats, pepitas, pecans, coconut flakes, almonds, cinnamon, Ground Flax Seed). Mix together so everything is combined
  3. In a medium saucepan add honey, brown sugar, coconut oil and vanilla extract. Heat until brown sugar is dissolved.
  4. Pour honey mixture over oats mixture. Stir until all dry ingredients are covered in the honey mixture. Place parchment paper on 4-5 cooking sheets (I have to do this in batches). Pour single layer of oats mixture on cookie sheets.
  5. Place in 300 degree preheated oven for 30 minutes – stirring every 10 minutes. (VERY IMPORTANT to stir every 10 minutes)
  6. After granola is cooked, take off hot cookie sheet and spread mixture to cool.
  7. Add diced apricots once granola is completely cooled. Mix and enjoy!
Breakfast, Recipes, Snacks|
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