Guilt-less Desserts & Treats for your Family

Peanut Butter Donuts

Last night I had a moment of pure bliss.

3 1/2 minutes of forgetting about the laundry, not worrying about the kids, not being stuck in my own head or worrying about what anyone else thought.

3 1/2 minutes of being in and enjoying a moment, letting my inhibitions go and loving life like a carefree wild child.

And it was all thanks to Bon Jovi, a tight dress and a drunk cousin and her open Facebook account at a beach wedding.

Sometimes it’s the small things that make you happy. Like loud, crazy dancing to Livin’ on a Prayer; screaming the lyrics with terrible tone and bad 90’s dance moves that no millennial will ever understand. I was lost in the moment, not caring about anything else other than the next verse…and it was amazing.

I felt like I had no weight on my shoulders, no expectations to fulfill and no responsibilities to be mature and ‘adult’ for. I felt free.

Whilst I love my ‘now’ life, sometimes I yearn for those days when my productivity could be measured by naps and watched DVD’s. I am not shackled, nor a prisoner, in my own life, but I often always feel that responsibility takes precedent over my own, adult, carefree fun.

Moments like these can’t be planned or contrived. They just happen and I’m so thankful that it did.

And then today reality sets back in.

A long car trip with a tired, screaming toddler in the back seat, 2 garbage bags full of dirty clothes to wash, a boot load of Costco supplies to pack away, 3 lunch boxes to pack and tennis lessons to book in for before I can even think about bed.

And snacks. I need to bake snacks for after school and I think I’ll start with these Peanut Butter Donuts.

These Peanut Butter Donuts come to you from my recent obsession with combining sweet potato and peanut butter (a match made in heaven I might add!). It started with these Ice Creams and then this amazing slice and tasty cookies. I’ve also been on a donut high lately so of course Peanut Butter Donuts where the next obvious recipe.

These Peanut Butter Donuts are a simple recipe to make using sweet potato to add to your daily intake of #hiddenveggies. I like to blend the sweet potato puree and peanut butter with the milk before using all the wet ingredients together as it best hides any healthy evidence from the kids. From there it’s a simple 1 bowl, quick whisk recipe.

I have baked these Peanut Butter Donuts in my trusty and well used donut tin but they can also be baked in a mini muffin tin or cake pop tin.

On top of the donuts I have spread home made dairy free chocolate. It’s a 30 second job to make your own but if you prefer just melt some bought chocolate or forgo the icing completely (they’re still pretty good!)

Peanut Butter Donuts

These Peanut Butter Donuts are a tasty way to get your daily serve of #hiddenveggies!!!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Hidden Veggies
Keyword: Gluten Free
Servings: 7 donuts
Author: Lisa


Peanut Butter Donuts

  • 1/4 Cup Sweet Potato puree To make puree; place a whole, unpeeled SP in a moderate oven and bake for 60ish minutes, or until mushy in the middle
  • 1/4 Cup Peanut Butter other nut or seed butters can be substituted
  • 1/4 Cup plus 2 Tablespoons Milk of choice
  • 2 Tablespoons Maple Syrup/Rice Malt Syrup Honey can be substituted
  • 1 teaspoon Vanilla Extract
  • 1 Eggs For vegan option substitute 1/2 Cup mashed Banana or Apple Sauce
  • 1/3 Cup plus 1 Tablespoons Arrowroot
  • 3 1/2 Tablespoons Coconut Flour
  • 1/2 teaspoon Baking Soda Bicarb Soda
  • Dash of Salt

Chocolate Icing

  • 1/4 Cup Coconut Oil
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/4 Cup Cocoa
  • Dash Salt


Peanut Butter Donuts

  • Preheat the oven to 180C/360F. Grease a donut tin.
    A mini muffin tin or a cake pop tin can be used instead and cooking times will vary slightly.
  • Place the sweet potato, peanut butter and milk in a blender/food processor and mix until a smooth puree.
    Pour into a mixing bowl and lightly whisk in maple syrup, vanilla and egg.
  • Add the dry ingredients to the wet ingredients and whisk lightly by hand to combine.
  • Pour the mixture evenly into 7 donuts. A mini muffin tin or cake pop tin can be used instead but the cooking times will vary.
  • Bake for 13-15 minutes.
    Allow the donuts to cool for a few minutes then remove from the tin and allow to cool fully before icing.

Chocolate Icing

  • Melt the coconut oil in a small saucepan over a very low heat.
    Whisk in the maple syrup and vanilla extract.
    Whisk in the cocoa until smooth and add the salt.
  • Spread the chocolate over the donuts.
    If the chocolate is too runny place in the fridge for 10-30 minutes before using.
    The donuts may need to be kept in the fridge if the temp is warm as the chocolate will melt.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.