Primal Mini-Eggnog Doughnut Muffin

Primal Mini-Eggnog Doughnut Muffin_700x366

I had been wanting to create a coconut milk eggnog recipe, until I received my weekly batch of grass-fed raw milk, then I just made the real thing, but ended up whipping up the easiest coconut milk eggnog in the world (see below), mainly for this recipe.

Donuts are super tough to make gluten-free, I have tried once and was successful in taste, but they looked more like a Beignet…anyway! Since I can pretty much create anything into a muffin, doughnuts are no different.

So here ya go…

eggnog donuts? Yes that happened.

Makes 48-mini muffins

Prep Time: 10 minutes

Bake-TIme : 11 minutes (each batch)



  • ½ cup coconut flour + 3 Tbsp. coconut flour
  • 1 cup rice flour (brown or white, I used white)
  • ¼ cup tapioca flour/starch (or potato starch, not flour)
  • 1 tsp. baking soda
  • ½ tsp. nutmeg
  • 1 tsp. cinnamon
  • ½ tsp. salt


  • 3 eggs
  • 1 tsp. vanilla extract
  • ¼ cup honey
  • 1 cup coconut milk eggnog
  • ¼ cup coconut oil, melted

Steps to crEATe:

1.)    Heat oven to 350° and grease 24-tin mini-muffin tin with coconut oil or place mini-muffin papers in compartments. Set aside.

2.)    Prepare Coconut Milk Eggnog (steps below).

3.)    Combine all dry ingredients in large mixing bowl, mix together.

4.)    Add wet ingredients to dry ingredients, mix well. I added 3 Tbsp. of coconut flour to thicken batter just a bit more, it was a good idea!

5.)    Divide batter into muffin compartments.

6.)    Bake for 10-12 minutes at 350°. Prepare glaze as muffins bake (see below).

Coconut Milk Eggnog

Make 1 cup eggnog


  • 2 egg yolks
  • 1 cup coconut milk, full fat
  • 1 Tbsp. honey
  • 1 tsp. vanilla extract
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon

Steps to crEATe:

1.)    Mix all ingredients in a food mixer or large mason jar (I used the mason jar and shook it for one minute) and mix for one minute, probably less in a food mixer.

2.)    Warm in sauce pan. Keep warm until ready to use for muffins.

“Donut” Glaze:


  • 2 Tbsp. coconut oil, room temperature
  • 2 Tbsp. honey
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon
  • ¼ tsp. vanilla

Steps to crEATe:

1.)    Combine all ingredients, whisk with fork. If you notice in the picture, the coconut oil combined with raw honey, leaves a chunky texture, which I LOVED, but if you don’t want the chunkers, melt your coconut oil.

2.)    Dip the muffin tops in the glaze after they cool.

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