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.
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
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.
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
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.
You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.
I love creating recipes that don’t require any heat because I can make my kids do it when I get lazy. This Easy No Bake Peanut Butter Granola was made with your kids in mind. I’ve included JUSTIN’S® Chocolate Hazelnut and Almond Butter and JUSTIN’S® Classic Peanut Butter for added sweetness. I’ve also added “easy” and “no bake” in the title so they don’t complain. You can even let them have a piece if you’re feeling extra generous.
What’s more American than apple pie? Baseball, maybe. This recipe for Maple Almond Butter Apple Pie takes the great American classic and knocks it into the outfield. It’s made with JUSTIN’S® Maple Almond Butter so you know it’s great. And the crowd is going wild!
I’m always thinking up hearty delicious breakfast recipes for my family. After some experimenting, I came up with these Cinnamon Almond Butter Overnight Oats. They’re sweet, energizing, and have my not-so-secret ingredient, JUSTIN’S® Cinnamon Almond Butter.
Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.
If you know anything about me, you know that I love food. I love to cook. Love to eat. The whole shebang. One of my favorites to make for friends is this recipe Chicken with Savory Almond Butter Sauce. I make the sauce with JUSTIN’S® Classic Almond Butter, sliced mushrooms, and shallots—which are like garlicky onions. It gives it an amazing flavor that everyone at your party is sure to remember.
