Vanilla Almond Baked Doughnut Holes in a white bowl with coffee and Justin's peanut butter jar

Vanilla Almond Baked Doughnut Holes

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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.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

24

Icon of cutting board with knife on top in maroon red

PREP TIME:

25 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

15 minutes

Icon of clock in maroon red lines

TOTAL TIME:

40 minutes

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 24

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 24

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