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Matcha Donuts Recipe

By Holly Darnell, RD

September 3, 2022

Matcha donuts are a trendy spin on glazed donut, but in this case they use a new collagen matcha powder with energizing coconut MCTs and adaptogenic superfoods. You'll never feel better about having a donut!

Clocking in a 317 calories per donut and 11 grams of performance fats, these glazed matcha donuts will also be a filling snack that won't send you down munchy alley. 

The secret ingredient is Collagen Matcha Energizer, which gives these donuts their fun green color alongside incredible nutrition — including antioxidants from the matcha green tea, 10 types of collagen protein, MCT oil, clinically studied organic ashwagandha and L-theanine, an amino acid generally known for its relaxing qualities.

The less secret ingredients are various kinds of coconut, including coconut milk and coconut sugar. It's one of nature's great performance fats and works incredibly well in cooking without adding free radicals. Otherwise, it uses almond milk and our own Paleo flour. The results are divine.

(This donut also pairs very well with collagen coffee.)

How to Make Matcha Donuts

This matcha donuts recipe is surprisingly easy to follow. First preheat oven to 350°F. 

Gather all the ingredients and put them on your counter. Grease a donut pan with coconut oil. 

In a medium bowl, whisk together coconut oil and coconut sugar. Add the egg and whisk to combine. Add the baking powder, baking soda, collagen matcha powder, salt and vanilla and whisk to combine. 

Alternately add the flour and the almond milk, beginning with the flour, until thoroughly combined. 

(I recommend that you make your own "Paleo flour" that is also gluten-free. It's pretty straightforward and relies on four flours. Simply mix 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour and ½ cup tapioca flour in a bowl. Put in an airtight container and store in a dry place.)

Spoon the batter into the donut pan. Bake for 15–18 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let sit for 5 to 10 minutes before removing from the pan. Remove from the pan and place on a wire rack to continue cooling.

While the donuts are cooling, make the glaze. In a small bowl, whisk powdered monk fruit sweetener, almond milk and matcha until combined. 

Dip donut in the glaze and allow to set. Serve or store in airtight container to keep them fresh. Refrigerate after two days.

If these type of ingredients strike your fancy, you can make a similar treat called a no-bake matcha cookie. Give it a try!

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Matcha Donuts Recipe

Servings

6

Time

45 min

Calories

317

Author

Holly Darnell, RD

Matcha donuts are a trendy spin on glazed donut, but in this case they use Collagen Matcha Energizer powder with energizing coconut MCTs and adaptogenic superfoods. These are also gluten-free donuts and surprisingly easy to make. 

Ingredients

Dry Ingredients

• ¼ cup coconut oil, melted and cooled

• ⅓ cup coconut sugar

• 1 egg

• ¾ teaspoon baking powder

• ⅛ teaspoon baking soda

• 2 scoops Collagen Matcha Energizer

• ½ teaspoon sea salt

• 1 teaspoon vanilla extract

• 1½ cups gluten-free flour blend *

• ½ cup unsweetened almond milk

Glazed Ingredients

• ½ cup powdered monk fruit sweetener

• 1 tablespoon unsweetened almond milk

• ½ teaspoon Collagen Matcha Energizer

* Gluten-free flour blend: 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place.

Directions

1. Preheat the oven to 350. Lightly grease a donut pan with coconut oil cooking spray. 

2. In a medium bowl, whisk together coconut oil and coconut sugar. Add the egg and whisk to combine. Add the baking powder, baking soda, collagen matcha powder, salt and vanilla and whisk to combine. 

3. Alternately add the flour and the almond milk, beginning with the flour, until thoroughly combined. 

4. Spoon the batter into the donut pan. Bake for 15–18 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let sit for 5 to 10 minutes before removing from the pan. Remove from the pan and place on a wire rack to continue cooling.

5. While the donuts are cooling, make the glaze. In a small bowl, whisk powdered monk fruit sweetener, almond milk and matcha until combined. 

6. Dip donut in the glaze and allow to set.

Nutrition

Calories 317, Carbs 48.9 grams, Fiber 3.4 grams, Sugar 18.6 grams, Fat 11.1 grams, Saturated Fat 8.3 grams, Unsaturated Fat 2.1 grams, Trans Fat 0 grams, Cholesterol 27 milligrams, Protein 6.8 grams, Sodium 236 milligrams