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As I type this, I am scarfing down a big fat bowl of steamed swiss chard. I know. It’s not what you would expect. You would expect me to be scarfing down a few donuts or other treat. The truth is that YES, I do scarf those down. But more and more these days, I look at my daily diet as a big pie chart. If more than half my food isn’t coming from a nutritionally dense place, I know that it’s only a matter of time (usually a few days) before I end up feeling pretty rotten. At the same time, I believe that donuts and other baked goods absolutely have their place. And I like them. Just not every single day.
Speaking of treats, these Maple Bacon donuts feature one of the best flavor combos ever invented. A combo which has been a central player in the “bacon mania” (which even has a Wikipedia page devoted to it) that began in the 90’s. The description of “camping breakfast” is apt: “bacon blends with a pancake-like donut, topped with a maple syrup glaze”. Yes, please!
Because I didn’t feel that simply topping them with bacon would give enough of that bacon-y flavor, there are crunchy bacon bits to be found inside these bad boys, as well. Those bits are encased in a tigernut dough that uses a single, yellow plantain to create the perfect level of sweetness.
When you’re making these, don’t be alarmed by the color. It may be a terrific binder, but avocado is known for imparting a greenish hue to any food it meets. Fortunately, your donuts will magically change colors during the baking process, becoming a lovely brown shade instead. So no worries.
This recipe, like my other treat recipes, does not make a ton: I filled 5 donut molds. Personally, this is fine for me. I don’t need two dozen donuts sitting around my house. However, if you’re looking to make these for a party or larger gathering, you can certainly double the recipe.
By the way, if you’re a donut fan, take a peek at these other delicious dunkers. Like the Maple Bacon donuts, you’ll find dough + frosting that’s just lightly sweetened, thanks to fruit and a touch of maple syrup:
Lemon Frosted Strawberry Donuts (crushed freeze-dried strawberries mingle with the tartness that is lemon frosting)
Raspberry White Chocolate Donuts (white “chocolate” made from a blend of creamy coconut manna, velvety palm shortening and maple syrup. Divine!)
What I Used to Make These:
I offer below what I used in making these, as a means of reference and / or convenience if you need something. By all means price compare with local places, as well.
- donut baking pan. Why does something that could just as easily be made in a muffin tin take on a different significance when made round?! Not sure of the answer, but I DO know these get a lot of use in my kitchen.
- food processor. I’ve said it before and I’ll say it again. Food processor trumps Vitamix. Yup. I just said that. But truly, this sees so much more action than my blender does. This, and my immersion blender.
- tigernut flour Besides baked goods, I use this to make an alternative ‘nut” butter that is then generously drizzled atop fruit bowls, blended for asian-style dressing, and much more.
- refined coconut oil Yes, you can use unrefined. But I don’t recommend it, unless you’re a fan of distinct coconut flavor. Not I!
- baking soda
- raw apple cider vinegar
- coconut manna
- maple syrup
- sea salt Real Salt is my go-to!
Enjoy these Maple Bacon donuts all!! Let us see them – #letscreatethesweetlife to show maple + bacon donuts for all!
You’ll find this recipe, along with so many other delicious AIP recipes, at Phoenix Helix’s Recipe Roundtable #221! Check it out!!
Maple Bacon Donuts (AIP / Paleo)
Maple + bacon might be one of the greatest flavor combinations ever invented. Enjoy them in a baked donut that's egg, grain and refined sugar-free!
Maple Bacon Donuts
- 4 slices bacon
- 1 medium-sized, yellow (ripe) plantain
- 4 ounces avocado
- 1 cup tigernut flour
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 2 Tablespoons refined coconut oil (you can always use unrefined but it will lend a distinct coconut flavor)
- pinch sea salt
- 1/4 cup coconut manna
- 1/4 cup coconut milk
- 2 Tablespoon maple syrup
- 1 Tablespoon coconut oil
- pinch sea salt
Preheat oven to 350. Set skillet or pan on stove over medium heat. Grease donut pan - for some reason, I found I was able to make 5 instead of 6, so grease only 5.
Cook bacon on stove until crispy. Set aside to cool.
While bacon is cooking, make donuts: Slice plantain and add to food processor, along with avocado. Puree until completely smooth. Add remaining ingredients and pulse until combined.
Add one piece of bacon to food processor and pulse until pretty-finely crumbled. Crumble two of the three remaining slices (reserve one for topping donuts) and add to mixture. Use a spoon to incorporate into dough (the idea is to leave bits of crunchy bacon in your donut!)
Use a spoon to fill each donut mold, filling nearly to the top. Bake for 25 minutes, until springy to touch and slightly browned around edges. Set aside to cool.
To make frosting,, add all ingredients to a medium bowl and whisk or stir until fully combined.
Frost each donut. Crumble remaining donut and top each donut with a bit of the bacon. Enjoy!!