Mint Leaf Doughnuts with Matcha Icing

Hello Lovely,

Ever since starting the keto diet in May, I haven't even touched a doughnut! I loooooove doughnuts but I couldn't buy them any more. And with the past few months being as hectic as they were, I definitely didn't have time to make any. So when I saw a recipe for Mint Leaf Cake in my new cook book, Cakes by Melissa: Life is What You Bake It, I couldn't resist trying it in doughnut form! I have a mint plant that has miraculously survived this gruesome weather so I was really excited to finally use it for something other than a mojito.

Just like Melissa, I'm not one for peppermint (unless I have an upset stomach) but I do love fresh mint! Although the original recipe didn't call for matcha icing, I just decided it would be a good fit; probably because they're both green. This recipe is enough to make 12 mini doughnuts (baked) and 6 muffins. I did make a few adjustments to the recipe though. For the doughnuts, there was no way I was putting 2 cups of sugar in it and topping it icing; that's waaaaaaay too much sugar. So I used 1 instead. I also felt the matcha frosting wasn't sweet enough by itself (matcha leaves a strong after taste) so I added 2 teaspoons granulated sugar and that did the trick, but the sugar didn't dissolve as well as I needed it to. I didn't use all of the mint leaves required because I thought it was excessive since the scent was so strong while mixing, but after baking, I couldn't taste the mint at all, so that may have been a mistake. So I'm still listing the full recipe as is, and you guys can make any adjustments you need.

Mint Leaf Doughnuts Matcha Frosting.jpg

Mint Leaf Doughnuts with Matcha Icing


  • 2 cups sugar
  • ⅓ cup packed fresh mint leaves
  • ½ pound (2 sticks) unsalted butter
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 1 ¾ cups whole milk

Matcha Icing

  • ½ pound (2 sticks) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 3 ¾ cups confectioners sugar
  • 2 tablespoons matcha green tea powder
  • ¼ teaspoon fine sea salt
  • 1 drop green food colouring


  1. Have all your ingredients at room temperature. With a hand mixer or food processor, combine the sugar and mint leaves and process until the leaves are completely incorporated.
  2. Preheat the oven to 350°F. Grease your doughnut pan with non-stick spray.
  3. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape the sides of the bowl with a spatula.
  4. Add the sugar-mint mixture to the butter and beat on high speed for 2 minutes. Scrape the sides of the bowl again.
  5. With the mixer on medium-low speed, add the vanilla, then add the eggs one at a time. Scrape the sides of the bowl midway through.
  6. Combine the flour, baking powder and salt in a separate bowl.
  7. With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
  8. Pour the batter into the prepared pan and bake until the middle feels springy when you gently press your finger against it ( approx. 15-20 or 20-25 minutes). Let the doughnuts cool completely before icing.
Mint Leaf Doughnuts Matcha Frosting 1.jpg

Matcha Icing: 1. With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate.

2. With the mixer on low speed, gradually add the confectioner's sugar and matcha powder 1 cup at a time, until completely incorporated. Scrape the sides of the bowl between additions.

3. Add the salt and the food colouring and whip on high speed for 3 minutes, until light and fluffy.

Mint Leaf Doughnuts Matcha Frosting 2.jpg

I really hope you guys try this recipe. If you have any suggestions, I'd love to hear them! Share your thoughts in the comment section below! And if you do try it, don't forget to tag #LifeByOlivia when you share it!


Key Lime Coconut Doughnuts

Hello Lovely,

Guess who's not a fan of coconut, That's right, this girl! But when I saw these doughnuts on Baker by Nature, I couldn't resist! I loved everything about it except the shaved coconut on top. I though it made for a great photo, but I could never eat that much coconut. Even though I don't like coconut, the use of coconut milk and coconut oil would be so subtle in the doughnut, I knew that I wouldn't even taste it. And I was right.

Everyone knows that virgin coconut oil is an organic superfood. So using it in a doughnut recipe should make it healthy right? No? Well that's my logic and I'm sticking to it.

Key Lime Coconut Doughnuts


For the Key Lime Coconut Doughnuts:

·        1 and 1/4 cups all purpose flour

·        1 teaspoon baking powder

·        1/2 teaspoon salt

·        1/2 cup granulated sugar

·        2 teaspoons fresh lime zest

·        2 1/2 tablespoons coconut oil, melted

·        1 large egg, at room temperature

·        1/2 cup coconut milk

For the Key Lime Glaze:

·        1 cup confectioners' sugar

·        1 and 1/2 tablespoons key lime liqueur

·        1 teaspoon lime zest

·        1/8 teaspoon salt

(Optional) Decoration:

·        1/2 cup shredded coconut, toasted

·        2 teaspoons lime zest


1.      For the Key Lime Coconut Donuts: Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside.

2.      In a small bowl whisk together flour, baking powder and salt; set aside.

3.      In a large bowl combine the granulated sugar and lime zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted coconut oil and, using a whisk, mix until combined. Beat in the egg, then stir in coconut milk.

4.      Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.

5.      Divide the thick batter evenly among the moulds of your prepared pan, filling each mould up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.

6.      Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling rack to cool completely.

7.      Once cool, dip each doughnut in glaze and serve! The glaze does take a few minutes to set, so you may want to wait about 5 minutes after glazing to dig in... but it's hard!

8.      For the Key Lime Glaze: In a wide, shallow dish combine liqueur and sugar, and whisk to combine. If the glaze appears too thick, add a little more liqueur until desired consistency is achieved; if glaze appears too thin, add a little more confectioners' sugar until desired consistency is achieved. Carefully dip cooled doughnuts in the glaze, and let rest for 5 minutes - if you can wait - before serving.


Donuts are best eaten the day they are made.


If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #lifebyolivia on Instagram! Seeing your kitchen creations makes my day. ♥


8 Irresistible Donuts to Kick off Your Weekend

I'm positive that I'm about to be every girl on a diet's worst nightmare with this post, but I just couldn't help myself. I sincerely love doughnuts. Like LOOOOOOOOOOOVE doughnuts. My inner fat kid does a cartwheel anytime I see a doughnut or even hear the word doughnut. Well it tries but fails to complete the cartwheel, but even though my inner fat kid knows she can't do a cartwheel she still tries because that's how excited doughnuts make me!

This all started when I saw an Instagram post on doughnuts yesterday before I left work. I was painfully reminded that I hadn't made doughnuts since April during my boyfriend's visit. I know that I had to immediately rectify this situation.  I found a recipe for hummingbird cake (which to be honest I had never heard of) and though to give a whirl! It was super easy to make and of course I didn't go by the book. This ended up being completely vegan(ish) before adding the frosting. Now I'll admit, I got a little carried away with the frosting. I mixed food colouring, bananas and even cookies! It looked so pretty when I was done! I may have gone overboard with the picture taking (I took 63 photos on my camera this morning) and almost ended up super late for work because of it. But I triumphed and was only 5 minutes late. Whew!

 I invented (I'm sure someone else has already thought of these) some new flavours including the S'mores Doughnut, Rocky Road Doughnut and Hummingbird Doughnut. Of course I threw in some classic frosted like vanilla and strawberry, and substituted Nutella for the chocolate doughnuts so it had a ricer flavour. I had so much fun making these doughnuts and I hope you give them a try!






  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 cup applesauce
  • 1 1⁄2 teaspoons vanilla extract
  • 1(8 ounce) can crushed pineapple, undrained (I used Bluebird pineapple juice)
  • 2 cups chopped bananas



  • Combine first five ingredients in a large bowl; add applesauce, stirring until dry ingredients are moistened.
  • (Do not beat) Stir in vanilla, pineapple, and bananas.
  • Pour batter into greased doughnut pans.
  • Bake at 350 degrees F for 18-20 minutes or until a wooden pick inserted in centre comes out clean.
  • Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.


For vanilla frosting:

Melt store bought vanilla frosting in microwave for ten seconds, then drizzle over doughnuts

 For strawberry frosting:

Repeat same process but add 1-2 drops of red food colouring to frosting before applying to doughnut.


For Nutella frosting:

Melt Nutella in microwave with 1 tablespoon iced coffee (mixed with cream and sugar) then drizzle over doughnuts. Nutella may be a little difficult to spread. Top with sprinkles if you’re extra daring!


For Rocky Road frosting:

Repeat same process for Nutella frosting. Instead of sprinkles, top with sliced and chopped almonds that are smoked and salted and soaked in maple syrup (not that cheap stuff either; splurge on the good Canadian maple syrup)!


For Hummingbird frosting:

Using store bought vanilla frosting, add 2 tablespoons chopped banana and mix well. Melt a little in microwave if you need to it be more spreadable. Top with sliced almonds, like in the Rocky Road frosting.

For S'mores frosting:

Crumble or crush a chocolate and vanilla cookie and put crumbs on top of doughnut, focusing in the centre. Then drizzle with hummingbird frosting.

Store leftovers in refrigerator. I humbly apologise for throwing anyone off their diet but I promise you it's totally worth it! Enjoy one as you toast to the weekend!