Wholesome R.D. Mom

Making Nutrition a Way of Life

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Chocolate Lovers Donut (grain-free, nut-free and dairy-free)

Last week, our area of North Carolina had a cold spell, leaving us with an inch and a half of sleet. This may not mean anything to you, but to North Carolina, it means we need to shut down the state. No school, no mail delivery, bare grocery store shelves…..and ultimately, no sanity for many parents. I’m being a little facetious, as I actually had a great time being cooped up in the house with my wonderful and crazy family. Because we didn’t have the usual morning hustle and bustle of having to get ready for school, packing lunches or grabbing a quick breakfast, we hung around in our pajamas all day (until we wanted to play outside on the ice), made some special treats and drank lots and LOTS of hot cocoa.

One of the mornings we decided to revisit a recipe I had left behind months ago…..a recipe for chocolate donuts. The recipe was yummy the first time, but needed a few tweaks to make it become an easy, go-to recipe that I’d be willing to share. This recipe ais grain-free, nut-free, and dairy free (depending on the type of chocolate used). However, I can assure you that even the pickiest of eaters with no dietary restrictions (eh, eh, em……my husband) enjoyed them! I am definitely a chocolate gal and often crave chocolate donuts. Therefore, I’m a happy lady to have a recipe to satisfy those times…..oh, and to share a little treat with my kiddos who would demolish the whole batch if they could. We hope you enjoy these delectable chocolate donuts as much as our family does.


For the donuts:

Ingredients: makes 6 large donuts or 24 mini muffins (“donut holes”)

  • 1 large greenish-yellow plantain
  • 2 eggs
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp cinnamon (optional, but it helps to hide the mild plantain taste)
  • 1/8 tsp salt
  • 3.5 oz semi-sweet chocolate or dark chocolate (often times 1 bar = 3.5 oz) OR you can use a heaping 1/2 cup of chocolate chips (my favorite brand is Enjoy Life which are allergen free)
  • 2 Tbsp coconut oil
  • 1/4 tsp baking soda


  • Preheat oven to 350° F
  • Peel the plantain and place it in a high speed blender along with the eggs, vanilla, cinnamon and salt.
  • Blend until the mixture is smooth.
  • Melt the chocolate and the coconut oil (or butter) together on the stove or in a microwave. Note: I have even skipped this step when using mini chocolate chips by just placing them whole in my Vitamix (just make sure you don’t forget the coconut oil).
  • Add the baking soda to the plantain mixture then spoon the melted chocolate and coconut oil into the blender while on low until the mixture is uniform.
  • Pour the donut batter into a mini muffin tin (for donut holes) or a donut pan.
  • Bake for approximately 15 minutes or until an inserted toothpick comes out clean (the time will be slightly longer for the donut pan).

For the chocolate coating:


  • 1.75 oz semi-sweet chocolate (1/2 of a 3.5oz chocolate bar) or 1/4 cup chocolate chips
  • 1 tsp coconut oil


  • Melt the chocolate and the coconut oil on the stovetop or in a shallow microwave safe bowl in the microwave.
  • Dip the top of the donut into the melted chocolate (the warmer the chocolate the thinner the coating, the cooler the chocolate the thicker the coating)
  • Place frosted donuts on a baking sheet or large plate and place in the refrigerator for the chocolate coating to harden.
  • Store the donuts in a airtight container in the fridge and let sit at room temperature before serving.
  • Lick your fingers and the bowl but make sure you get rid of the evidence!



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Bodacious Banana Muffins

My kids are BANANAS over these muffins and I hope yours will be too! There are no refined sugars in this recipe and only a small amount of added sugars from the pure maple syrup (the rest is from natural fruit sugars) making them a sweet, yet healthy breakfast or snack option. I also love that they are higher in protein than most muffins (due to the 6 eggs) and contain a good amount of fiber (from the coconut flour).

Bodacious Banana Muffins (dairy free*, gluten free, nut free)
makes about 12 regular sized muffins


  • 3 ripe bananas
  • 6 eggs
  • 1 Tbsp pure vanilla extract
  • 2 Tbsp pure Maple syrup (I used grade B, but grade A will work just as well….it just doesn’t have as potent a maple syrup taste.)….or you can sub honey.
  • 3 Tbsp coconut oil* or grassfed butter (Kerrygold is great brand that is sold in many grocery stores)
  • 2 Tbsp unsweetened applesauce
  • ½ cup coconut flour
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • ½ tsp salt (I use a Himalayan pink salt)
  • ½ tsp baking soda
  • 1/3 cup raw walnuts, chopped (optional)


  • Preheat oven to 350.
  • Pell the bananas and place them in a blender or food processor until you have a banana puree.
  • Add the eggs, vanilla, maple syrup, melted coconut oil/butter and applesauce to the blender or food processor and blend until thoroughly mixed.
  • In a bowl mix together the coconut flour, cinnamon, nutmeg, salt and baking soda.
  • Add the banana mixture to the flour mixture and stir to combine. Let sit for 3-5 minutes to let the coconut flour absorb some of the fluid then give another quick stir.
  • Use a 1/3 cup measure to scoop the batter into a well-greased muffin tin (use either coconut oil or butter) or unbleached parchment muffin liners (The If You Care large baking cups are my favorite).
  • If using the nuts add them to the top of the muffins batter before baking. Nuts can add an awesome bit of texture and walnuts are rich in ALA, a plant-based omega-3 fatty acid.
  • Bake for 30-35 minutes (note: I have baked a single batch for 45 minutes and on a different occasion a double batch for 30 minutes so keep an eye on your muffins the first time and perform the handy dandy toothpick test…..if it comes out clean your muffins are done!)
  • Store leftovers in the fridge…… if there are any.

Hope you enjoy biting into these bodacious banana babies as much as my family does!