Let’s be real, anything shaped like a donut hole automatically gets more love from toddlers (I mean...do we blame them?!). These simple blueberry banana donut holes are soft for little eaters and made with simple, real-food ingredients with no dairy, no gluten, and no added sugar!
They’re basically a cross between a donut hole and a cake pop?! I loved using almond flour here because it keeps the texture super tender and adds healthy fats, protein, and fiber to help keep little bellies full!
Why Your Toddler Will Love These Blueberry Banana Donut Holes
- bite-sized + fun – perfect for little hands
- naturally sweet – just banana and blueberries, no added sugar needed
- soft + moist – easy to chew, even for early eaters
- no mess – you can omit the glaze to make these a mess-free snack or breakfast!
- feels like a treat – but made with simple, nourishing ingredients you feel good about
If you love these blueberry banana donut holes, then be sure to check out my greek yogurt cinnamon donut holes too! So yummy and great breakfast or snack option.
Jump to:
- Why Your Toddler Will Love These Blueberry Banana Donut Holes
- Ingredients
- Instructions
- Hint
- Substitutions
- Variations
- How To Serve These Blueberry Banana Donut Holes
- Equipment
- Storing Your Blueberry Banana Donut Holes
- Tiff's Tip
- FAQ
- Related
- Pairing
- Simple Blueberry Banana Donut Holes (gluten-free, dairy-free, egg-free)
Ingredients
Here's what you'll need to make these simple blueberry banana donut holes:
- almond flour – keeps these soft and tender with healthy fats
- ripe banana – adds natural sweetness and moisture
- baking powder – helps create a light, fluffy texture
- cinnamon – adds cozy flavor
- vanilla extract – enhances the natural sweetness
- blueberries – bursts of color, antioxidants, fiber, and fruity flavor toddlers love
- optional maple syrup – adds sweetness if your banana isn’t super ripe
- optional coconut oil + coconut sugar coating or yogurt glaze – for a bakery-style finish
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a baking sheet or mini muffin tin.
- Step 2: In one bowl, mash the banana and vanilla extract, then stir together almond flour, baking powder, cinnamon, and salt. Fold in blueberries.
- Step 3: Mix all the ingredients until a soft dough forms.
- Step 4: Roll into 1.5 tablespoon balls, place on a baking sheet or in muffin wells, and optionally brush with melted coconut oil. Bake for 12–14 minutes or until golden and set. Let cool slightly before drizzling glaze or rolling in cinnamon sugar (if doing).
Hint
Use slightly damp hands to roll the dough into balls, it helps prevent sticking and keeps the texture nice and smooth. If the dough feels too sticky, pop it in the fridge for 10 minutes to firm up before rolling or add a spoonful more flour. Try not to over bake, they’re best soft and muffin/cake-like!
Substitutions
These blueberry banana donut holes are already gluten-free, dairy-free, and egg-free! Here are other substitutions you can try if needed:
- almond flour ➝ try oat flour or finely ground oats for a nut-free option (texture may be slightly denser, I would drop to 1 ½ cups of oat flour)
- banana ➝ sub ½ cup unsweetened applesauce, pumpkin puree, Greek yogurt, or mashed roasted sweet potato
- blueberries ➝ use chopped strawberries, raspberries, or mini chocolate chips
- maple syrup ➝ skip if banana is super ripe, or use date syrup if preferred
Variations
Feel free to change up the "mix in" (aka the blueberries) in these blueberry banana donut holes to make them different flavor profiles!
- cream cheese stuffed - add a glob of cream cheese into the center before rolling
- chocolate chip - sub the blueberries with mini chocolate chips instead
- mini muffin version - bake in greased mini muffin tin instead of rolling into balls
- berry swap - try chopped raspberries or strawberries instead of blueberries
Go check out this cinnamon version that uses Greek yogurt instead of banana!
How To Serve These Blueberry Banana Donut Holes
- snack plate: pair with fruit and yogurt for an easy toddler snack
- on-the-go: wrap a couple in a snack bag for daycare or the park
- mini breakfast: serve warm with a side of nut butter or a hard-boiled egg
Equipment
You will need a mixing bowl, measuring cups + utensils, cookie scooper (optional), baking sheet, and parchment paper to make these blueberry banana donut holes.
Storing Your Blueberry Banana Donut Holes
Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Thaw overnight and microwave 10–15 seconds, or air fry for a couple of minutes at 325°F.
Best texture when eaten at room temp or gently warmed!
Tiff's Tip
Let your toddler help! Rolling the dough into little balls is the perfect job for tiny hands. It may get messy (okay, it definitely will), but it's a fun way to include them and build confidence in the kitchen. Plus, they’re more likely to try foods they helped make!
FAQ
Yes! Just skip the optional sweetener in the icing and make sure blueberries are halved or mashed.
Not 1:1, almond flour has more moisture and fat. Oat flour is your best alternative here and I would drop down to 1 cup of oat flour instead of 2 cups (adjust as needed).
Yes, frozen blueberries work great! Just fold them in straight from the freezer to help prevent color bleeding. If your batter feels too wet, add a spoonful of almond flour to balance it out, because they'll likely be a tad sticky.
Yes! Air fry at 325°F (160°C) for 8-10 minutes, shaking halfway until lightly golden and set.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Simple Blueberry Banana Donut Holes (gluten-free, dairy-free, egg-free)
Equipment
- parchment paper
Ingredients
- 2 cups almond flour add more if needed
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- pinch of salt
- 1 large ripe banana mashed (about ½ cup)
- 1 teaspoon vanilla extract
- ½ cup blueberries fresh or frozen (use ⅓ cup for frozen)
- 1 tablespoon melted coconut oil optional for brushing
optional glaze or coating
- 2-4 tablespoon coconut sugar + cinnamon for rolling if wanting "cinnamon sugar"
- 2-4 tablespoon coconut butter melted, amount depending on how much glaze you want
- 1 teaspoon maple syrup optional for sweetness in the glaze
Instructions
- Preheat the oven to 350°F (175°C). In a medium-large bowl, mash the banana and stir in vanilla. Add in the almond flour, baking powder, cinnamon, and salt.
- Then gently fold in the blueberries until a soft dough forms.
- Roll into 1.5 tablespoon balls and place on a lined baking sheet or in a greased mini muffin tin. Optional: brush with melted coconut oil.
- Bake at 350°F (175°C) for 12–14 minutes, or until lightly golden and set. Let cool slightly before serving, glazing, or rolling in cinnamon sugar.
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