Gluten Free Baked Donut Holes

DONUT worry, be happy! 

These little donut holes are irresistible! They're soft and sweet and addicting! We ate an entire pan in the blink of an eye, so good luck rationing them! ;)

Enjoy!

And I'm curious, do you call them sprinkles or jimmies?

Total Time:20 min

Prep: 10 min
Cook:10 min

Yield: 12
Level: Easy

10 mins 10 mins 20 Min 12 servings (2 holes per serving)

Gluten Free Baked Donut Holes

Donut Ingredients:

• 1 cup gluten-free all-purpose flour (Bob's Red Mill)
• 3/4 cup light brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 2 tsp egg whites (or 1 tsp xantham gum)
• 1 large egg
• 3/4 cup almond milk
• 2 TB extra-virgin coconut oil, melted

Glaze Ingredients:

• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract
• 1 TB almond milk

Directions:

1. Preheat oven to 350 F.
2. Lightly coat a mini muffin pan with coconut oil and set aside.
3. Add flour, sugar, baking powder, cinnamon, and salt to a blender and mix.
4. In a mixing bowl, whisk together egg whites, egg, almond milk, oil, and vanilla extract.
5. Add the egg mixture to the dry ingredients and blend until smooth.
6. Fill muffin tin with 1 TB batter per muffin cup. Bake for 8-12 minutes depending on your oven (mine cooked in 8 minutes). Insert a toothpick into the center of a muffin and if it comes out clean, they are done!
7. Remove from oven and set aside to cool.
8. Mix the glaze by whisking together the powdered sugar, almond milk, and vanilla extract in a small bowl.
9. Dip each of the cooled donut holes into the glaze, set on a plate, and sprinkle on some sprinkles or jimmies (whatever you call them)!
10. Enjoy!