These Monk Fruit Cinnamon Banana Donut Holes are every cinnaholics dream! Sweetened with monk fruit, these little desserts are super delicious without spiking your blood glucose levels the way most desserts do. These tasty morsels are the perfect guilt-free indulgence for those looking for a sweet snack without the negative side effects of traditional donuts. These donut holes are made with gluten-free flour and sweetened with monk fruit, a natural sweetener that has been used in traditional Chinese medicine for centuries. These mini donuts are also free from refined sugar, making them a great option for those who are trying to avoid it. So, whether you’re on a gluten-free or refined sugar-free diet, these donut holes are the perfect treat to satisfy your sweet tooth without any of negative physical effects. This recipe is super simple and easy to make vegan with your favorite egg alternative.
Ingredients:
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
Directions:
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!
