Paleo Donut Holes
What You Need:
For the Donuts:
For Cinnamon Sugar Topping:
What to Do:
Step 1: Preheat the oven to 350 °F. Line a mini muffin pan with 18 silicone muffin liners – these things are amazing! NO mess clean up!
Step 2: Mix together coconut flour, almond flour, baking soda, pumpkin pie spice and salt. Set aside.
Step 3: In a separate bowl, whisk together eggs, melted coconut oil, syrup, pumpkin, vanilla and stevia if using.
Step 4: Combine the dry ingredients with the wet and mix well until smooth.
Step 5: Spoon batter into the muffin liners. You will have enough batter to fill each liner until almost full
Step 6: Bake for 15 minutes or until toothpick comes out clean!
Step 7: Remove for oven and let cool completely on wire cooling rack. (*I will dump my donuts from the liners onto the cooling rack for quick cooling.) You want the donut completely cool for the next step. About 30-45 minutes.
Step 8: Mix the cinnamon and sugar together in a bowl and roll each donut oil in the mixture.
Step 9: Store in an airtight container. I recommend refrigerating these for longer shelf lift!
Macros for 1 donut= 1.5p/3c/4.5f = 58 calories with 1g of fiber per donut