Donut Holes (3 Ways!)
These delicious grain-free, dairy-free donut holes can be made three ways.
Equipment
- 1 Mini muffin pan Silicone works best
Ingredients
Donuts
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca starch
- 1.5 tsp baking powder
- 1/3 cup plain dairy-free yogurt or full fat coconut milk
- 3 tbsp refined coconut oil
- 1 tsp lemon juice or apple cider vinegar
- 1/4 cup maple syrup
- 1/3 cup coconut or maple sugar, to taste
- 2 large eggs, beaten
Cinnamon & Sugar Topping
- 2 tbsp melted Nutiva refined coconut oil
- 1/3 cup coconut or maple sugar
- 1 tsp cinnamon
Powdered Sugar Topping
- 1/4 cup paleo powdered sugar or monk fruit powdered sugar
Glaze
- 3 tbsp coconut butter
- 4 tbsp coconut milk
- 3 tbsp maple syrup, to taste
Instructions
Donuts
- Preheat oven to 375º. Generously oil a nonstick mini muffin pan—silicone works best. Mix the plain yogurt or coconut milk with lemon juice, and let sit for several minutes. Mix this in with eggs, syrup, and sugar.
- In a separate bowl, mix all dry ingredients. Combine wet and dry ingredients until just combined.
- Spoon in batter to each muffin mold, about ⅔ of the way full. Bake for 13-15 minutes, or until golden brown. Let cool while you make the toppings.
Toppings
- Dip each muffin in the toppings of your choice. If using the cinnamon and sugar, dip first in the melted coconut oil (or use a pastry brush to coat them). Alternatively, you can spray with pan spray avocado or coconut oil.For powdered sugar, simply roll each donut in the powdered sugar.For glaze, use a spoon to help you dip each donut hole into the glaze. Spoon additional glaze around the sides and top.
Nutrition
Calories: 142kcal
Tried this recipe?Let us know how it was!