Fluffy Gluten-Free Maple Donut Bars

You know that feeling when you want a donut, but you also want to stay in your comfy pants? Yeah, me too. That’s where these Fluffy Gluten-Free Maple Donut Bars come in. They deliver all the warm, cakey goodness of a classic donut without the fuss of frying or rolling out dough. It’s the kind of simple, soul-warming treat that makes a regular Tuesday feel like a special occasion. Plus, that sweet maple glaze? It’s the kind of sticky, sweet hug your taste buds deserve.

Table of Contents

Table of Contents

Why You’ll Love These Fluffy Gluten-Free Maple Donut Bars

• Weekend Vibes, Weekday Ease: They taste like a leisurely weekend bakery trip but are easy enough to whip up before your morning coffee kicks in.
• Gluten-Free & Glorious: No one will guess they’re gluten-free! They’re perfectly tender and fluffy.
• Crowd-Pleasing Sweetness: Perfect for breakfast, a snack, or dessert. They’re a total hit with kids and adults alike.
• Minimal Mess: One bowl, one pan, and you’re done. Less cleanup means more time for enjoying that second bar.

Gather Your Ingredients

Let’s get everything out on the counter. This recipe comes together in a flash :

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• 2 cups gluten-free 1:1 baking flour (I love Bob’s Red Mill)
• 3/4 cup coconut sugar (or light brown sugar)
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 2 large eggs, at room temperature
• 3/4 cup milk (dairy or unsweetened almond milk both work)
• 1/4 cup pure maple syrup
• 1/4 cup melted coconut oil (or unsalted butter), slightly cooled
• 1 tsp vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar
• 3 tbsp pure maple syrup
• 1-2 tbsp milk (as needed for consistency)
• Pinch of salt

Let’s Make Some Donut Bars!

Don’t be intimidated—this is the easiest “baking therapy” session you’ll have all week.

1. Heat things up: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving a little overhang for easy lifting later.
2. Mix the dry goods: In a large bowl, whisk together your gluten-free flour, coconut sugar, baking powder, cinnamon, and salt.
3. Bring in the wet team: Make a well in the center of your dry ingredients. Add the eggs, milk, maple syrup, melted coconut oil, and vanilla. Gently whisk the wet ingredients together first, then slowly incorporate the dry ingredients until you have a smooth, thick batter.
4. Bake to perfection: Pour the batter into your prepared pan and smooth the top. Bake for 25-28 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
5. Cool it down: Let the bars cool in the pan for about 10 minutes, then use the parchment paper to lift them onto a wire rack to cool completely.
6. Glaze and devour: Whisk all the glaze ingredients together in a small bowl until smooth. Drizzle it over the completely cooled bars. Slice into squares and enjoy!

My Go-To Tools for This Recipe

You don’t need anything fancy! Here’s what I use:

• One 8×8 inch baking pan
• Parchment paper (a total lifesaver for clean slices)
• A large mixing bowl
• A trusty whisk
• A wire cooling rack

Tips, Tricks, and Happy Accidents

I’ve made these more times than I can count, and here’s what I’ve learned:

• Room Temp is Best: Using room temperature eggs and milk helps the ingredients incorporate more smoothly, preventing a lumpy batter.
• Don’t Over-mix: Once you combine wet and dry, mix until just combined. Over-mixing can make the bars a little tough.
• Glaze Patience: For the prettiest drizzle, make sure your bars are totally cool. A warm bar will soak up the glaze and get messy (still delicious, though!).
• Spice It Up: Feel free to add a pinch of nutmeg or even a dash of cardamom to the batter for a little extra warmth.

I once accidentally used salted butter instead of coconut oil and added an extra dash of cinnamon. My family swore it was the best batch yet! Sometimes the best recipes come from happy little mistakes.

The Perfect Way to Serve Them

These bars are fantastic all on their own with a cup of coffee or a homemade vanilla latte. For a next-level dessert, try warming a square slightly and serving it with a scoop of vanilla ice cream. It’s pure comfort in a bowl.

Nutrition Info (Because We’re Curious!)

Approximate values per bar (assuming 9 bars per batch): Calories: 280kcal | Carbohydrates: 48g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 180mg | Fiber: 2g | Sugar: 30g

These Fluffy Gluten-Free Maple Donut Bars are proof that embracing dietary needs doesn’t mean sacrificing an ounce of flavor. They’re the simple, satisfying treat you can feel good about making any day of the week. I hope they bring as much joy to your kitchen as they do to mine.

Your Donut Bar Questions, Answered

Can I make these dairy-free?

Absolutely! I’ve successfully made them with unsweetened almond milk and coconut oil. They turn out perfectly every time.

How should I store leftovers?

Keep them in an airtight container at room temperature for up to 2 days. For longer storage, I recommend keeping them in the fridge for up to 5 days.

Can I freeze these donut bars?

Yes! Freeze the unglazed bars wrapped tightly for up to 2 months. Thaw at room temperature and add the glaze right before serving.

What’s the best gluten-free flour to use?

A store-bought gluten-free 1:1 baking blend that includes xanthan gum is your best bet. It mimics all-purpose flour perfectly. I’m a big fan of Bob’s Red Mill for consistent results.

Craving More Easy Treats?

If you loved this recipe, you have to try my Fluffy Gluten-Free Pancakes for another maple-infused breakfast, or dive into this decadent Gluten-Free Chocolate Zucchini Bread for a sneaky way to get in some veggies!