Monkfruit Cinnamon Banana Donut Holes

These refined sugar-free donut holes are every cinnaholics dream! Sweetened with monkfruit, these little desserts are super delicious without spiking your blood glucose levels the way most desserts do. They are gluten-free and contain no harmful additives or preservatives, unlike the vast majority of donut holes. This recipe is super simple and easy to make vegan with your favorite egg alternative.


Mini Donuts:
1 3/4 cups gluten-free, all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
1 ripe banana
1/3 cups vegetable oil
1/4 cup plus 1/8 cups monk fruit sugar
1/8 cup coconut sugar
1 egg
1 splash vanilla extract
1/2 cup almond milk, or other non dairy milk

Cinnamon Sugar Coating:
4 tablespoons vegan butter or coconut oil, melted
1 tablespoon cinnamon
1/4 cup monkfruit sugar
1/4 coconut sugar


Preheat oven to 350
In one medium-sized bowl, flour, baking powder, salt, and cinnamon

In another bowl mash the banana, then whisk with vegetable oil, monk fruit sugar, coconut sugar, egg, a splash of vanilla extract, and almond milk.

Add the dry ingredients to the banana mixture, and gently fold until combined.

Spray a mini muffin tin with coconut oil, then spoon batter into the tins, about 3/4 full.

Bake for 10 minutes, and let cool before removing from tin.

Melt vegan butter or coconut oil and cool slightly. In a small bowl add cinnamon, monk fruit sugar, and coconut sugar. Stir to combine.

Dip cooled donut holes in butter, then quickly roll in sugar. Enjoy!