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.
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 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!