donuts - Healthy Baked Churro Donut Holes gluten free

By tinathorn

Serving size: 2 donut holes Calories: 150 kcal Fat: 11g Carbohydrates: 7g Sugar: 2g Fiber: 4g Protein: 5g

Ingredients

• 1 1/4 cups blanched almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 tablespoons stevia baking formula (sub for raw honey, agave, pure maple syrup, or coconut palm sugar if preferred)
• 1/4 cup mashed ripe banana (sub for pure pumpkin puree or applesauce if preferred)
• 1 egg, at room temperature
• 2 tablespoons coconut oil, melted (divided, 1 tablespoon for coating)
• 1/2 teaspoon vanilla
• Cinnamon-’Sugar’ Coating
• 2-3 packets granulated stevia (sub for raw cane sugar or coconut palm sugar if prefered)
• 1 teaspoon ground cinnamon

Details

Adapted from nutritionistinthekitch.com

Preparation

Step 1

Preheat oven to 325 degrees.
Lightly grease a cake pop mold (I used a silicon mold), donut hole mold, or a mini muffin tin.
In a bowl, combine the almond flour, baking soda, salt, stevia and cinnamon. (If using a liquid sweetener, add this to wet ingredients instead).
Stir until thoroughly combined.
In a separate bowl, combine the egg, mashed banana, coconut oil and vanilla.
Combine the wet mixture with the almond flour mixture until well incorporated. The batter will be rather thick.
Fill each cup with about one tablespoon of batter.
Bake for 15 minutes. Once a toothpick pulls clean allow the donut holes to cool completely and remove from the pan/mold.
Combine the granulated stevia (or substitute) and 1 teaspoon of cinnamon in a bowl.
Brush each donut hole with a small amount of melted coconut oil using a pastry brush then toss in the cinnamon ‘sugar’ mix.