Ingredients

For Doughnut Holes:

  • 1 ¾ cup gluten-free, all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup Justin’s Vanilla Almond Butter
  • 1 tablespoon coconut oil
  • 1/3 cup light brown sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1 ripe banana, mashed
  • ¼ cup milk

To Coat:

  • 4 T melted coconut oil or butter
  • ¼ cup cinnamon sugar

Cooking Instructions

  • Preheat oven to 350F. Grease mini muffin tin.
  • In a medium bowl, whisk flour, baking powder, salt and cinnamon. Set aside.
  • In a separate bowl, whisk together almond butter, coconut oil, brown sugar, egg whites, vanilla, banana and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
  • Fill muffin tins 2/3 of the way full. Bake for 8-10 minutes, or until golden brown.
  • Cool 5 minutes, then dip doughnut holes in melted oil or butter and roll in sugar mixture.