Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.
For Doughnut Holes:
¼ cup JUSTIN’S® Vanilla Almond Butter
1 ¾ cups Gluten Free, All-Purpose Flour
2 teaspoon Baking Powder
1 teaspoon Cinnamon
½ teaspoon Salt
1 tablespoon Coconut Oil
⅓ cup Light Brown Sugar
2 Egg Whites
1 teaspoon Vanilla Extract
1 ripe Banana, mashed
¼ cup Milk
To Coat:
4 tablespoons melted Coconut Oil or Butter
¼ cup Cinnamon Sugar
1. Preheat the oven to 350°F.
2. Grease the mini muffin tin.
3. In a medium bowl, whisk the flour, baking powder, salt, and cinnamon. Set aside.
4. In a separate bowl, whisk together the JUSTIN’S® Vanilla Almond Butter, coconut oil, brown sugar, egg whites, vanilla, banana, and milk until smooth.
5. Add the dry ingredients to wet ingredients and mix until just combined.
6. Fill the muffin tins ⅔ of the way full.
7. Bake for 8-10 minutes or until golden brown.
8. Cool for 5 minutes, then dip the doughnut holes in melted oil or butter and roll in the sugar mixture.
I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
For Doughnut Holes:
¼ cup JUSTIN’S® Vanilla Almond Butter
1 ¾ cups Gluten Free, All-Purpose Flour
2 teaspoon Baking Powder
1 teaspoon Cinnamon
½ teaspoon Salt
1 tablespoon Coconut Oil
⅓ cup Light Brown Sugar
2 Egg Whites
1 teaspoon Vanilla Extract
1 ripe Banana, mashed
¼ cup Milk
To Coat:
4 tablespoons melted Coconut Oil or Butter
¼ cup Cinnamon Sugar
1. Preheat the oven to 350°F.
2. Grease the mini muffin tin.
3. In a medium bowl, whisk the flour, baking powder, salt, and cinnamon. Set aside.
4. In a separate bowl, whisk together the JUSTIN’S® Vanilla Almond Butter, coconut oil, brown sugar, egg whites, vanilla, banana, and milk until smooth.
5. Add the dry ingredients to wet ingredients and mix until just combined.
6. Fill the muffin tins ⅔ of the way full.
7. Bake for 8-10 minutes or until golden brown.
8. Cool for 5 minutes, then dip the doughnut holes in melted oil or butter and roll in the sugar mixture.
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