{Cinco De Mayo} Healthy Baked Churro Donut Holes (Gluten Free!)
Prep time
Cook time
Total time
Serves: 8
  1. Preheat oven to 325 degrees.
  2. Lightly grease a cake pop mold (I used a silicon mold), donut hole mold, or a mini muffin tin.
  3. In a bowl, combine the almond flour, baking soda, salt, stevia and cinnamon. (If using a liquid sweetener, add this to wet ingredients instead).
  4. Stir until thoroughly combined.
  5. In a separate bowl, combine the egg, mashed banana, coconut oil and vanilla.
  6. Combine the wet mixture with the almond flour mixture until well incorporated. The batter will be rather thick.
  7. Fill each cup with about one tablespoon of batter.
  8. Bake for 15 minutes. Once a toothpick pulls clean allow the donut holes to cool completely and remove from the pan/mold.
  9. Combine the granulated stevia (or substitute) and 1 teaspoon of cinnamon in a bowl.
  10. Brush each donut hole with a small amount of melted coconut oil using a pastry brush then toss in the cinnamon 'sugar' mix.
  11. Enjoy!
Makes 16 donut holes.
Nutritional values will change with the use of ingredient substitutions.
Nutritional Information
Serving size: 2 donut holes Calories: 150 kcal Fat: 11g Carbohydrates: 7g Sugar: 2g Fiber: 4g Protein: 5g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/cinco-de-mayo-healthy-baked-churro-donut-holes-gluten-free/