Simple Blueberry Banana Donut Holes (gluten-free, dairy-free, egg-free)
These soft, cake-like donut holes are made with almond flour, ripe banana, and our toddler's favorite blueberries. They're more filling than a traditional donut hole and perfect for busy mornings!
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
Don't have coconut butter? You can totally do a yogurt glaze! Just mix - ¼ cup plain Greek yogurt + 1 teaspoon maple syrup (optional) + ½ teaspoon vanilla extract + 1-2 tablespoon milk (until preferred consistency is met)
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