Glazed Donut Holes
These delicious grain-free, dairy-free donut holes are perfect for snacking or dessert!
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
- 2 tbsp melted Nutiva refined coconut oil
- 1/3 cup Raw cane, coconut or maple sugar
- 1 tsp cinnamon
Glaze**
Option A
- 2-3 Tbsp coconut butter
- 1/4 cup Maple syrup
- 3-4 Tbsp dairy free milk of choice
Option B**
- 1 cups Powdered sugar
- 1-3 tbsp dairy free milk of choice d
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 glaze
Prepare the glaze:
- For option A) Heat the coconut butter in the the jar until it’s soft it’s scoopable . Combine with dairy free milk of choice and maple syrup. Microwave in 5 second increments until you achieve a smooth consistency. Add more milk as needed to thin out. For option B): combine powdered sugar and coconut milk
- Use a fork to help you dip each donut hole into the glaze. Spoon additional glaze around the sides and top.
Notes
*Don’t like coconut? You can use 1 cup of powdered sugar and 1-2 tbsp of dairy free milk instead
I make my own powdered sugar using raw cane sugar and blending in a high speed blender eith a tbsp of tapioca starch
Nutrition
Serving: 24gCalories: 142kcal
Tried this recipe?Let us know how it was!