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Gingerbread Donuts:

These blender gingerbread donuts are super easy to make. And what I love about these donuts is that they make for a perfect breakfast to meal prep ahead of time. I whipped up a delicious collagen gingerbread frosting to top the donuts, but they taste just as delicious without the frosting.

Ingredients you will need:

  1. Ripe bananas
  2. Pasture raised eggs
  3. Molasses
  4. Fourth and Heart Vanilla bean ghee (sub coconut oil or butter)
  5. Almond flour
  6. Flaxseed meal
  7. Vanilla extract
  8. Baking soda
  9. Baking powder
  10. Primal Palate Gingersnap seasoning
  11. Nutmeg
  12. Cinnamon

For frosting:

  1. Coconut butter
  2. Coconut oil
  3. Vital Proteins Gingerbread Collagen Creamer

How to make the donuts:

I first add the wet ingredients to my high powered blender and blend on low. And then I add the dry ingredients and mix until it is all blended. I then add to my silicon donut pan that I sprayed with coconut oil. And bake 350 F for 13-15 minutes. Once they are done let them cool completely before removing from pan.

Making the frosting:

I first melt my coconut butter with my coconut oil until smooth and whisk in the Vital Proteins Gingerbread Collagen creamer. And then I pour over the donuts, top with pomegranate seeds, and pumpkin seeds to make them extra festive for the holidays.


I like to store mine in an airtight container in the refrigerator and enjoy them at room temperature. And these donuts also freeze really well! So I double the batch and freeze for another week. But if freezing, I don’t frost and I wait for the day I plan on enjoying them to frost.

Collagen Gingerbread donuts


  • 2 ripe bananas
  • 3 large pasture raised eggs
  • 2 heaping Tbsp molasses
  • 1/4 cup melted vanilla Madagascar ghee sub coconut oil or butter
  • 2 cups almond flour
  • 2 Tbsp flaxseed meal
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 Tbsp Primal Palate gingersnap seasoning Sub 1/4 tsp ginger spice, 1/4 tsp all spice
  • 1 tsp nutmeg
  • 1 tsp cinnamon

Collagen Gingerbread Frosting

  • 1/3 cup raw coconut butter
  • 1/2 Tbsp Coconut oil
  • 1 packet Vital Proteins Gingerbread Collagen Creamer



  • Add wet ingredients for donuts in high powered blender and blend on low
  • Add in the dry and blend
  • Add to a greased silicone donut pan and bake 350 F for 13-15 minutes

Gingerbread collagen frosting

  • Melt coconut butter with coconut oil and whisk in 1 packet of gingerbread collagen creamer
  • Pour on top of the donuts top with pomegranates and pumpkin seeds
  • Store in an airtight container in the refrigerator