Blueberry Donut Holes

These Blueberry Donut Holes are the perfect breakfast treat. Fresh blueberries are combined with the perfect spices, coconut milk, and coconut butter to make them moist and sweet. Made with cassava flour, these doughnut holes are gluten-free, grain-free, vegan and ready in just 30 minutes!

My bakery game has been on fleek lately! If I may say so myself. Like, I’m talkin’ pillowy, moist, flavor-filled goodies… something I never thought my gluten-free, vegan (and now grain-free) baking would allow me to say. It could just be that I’m finally getting used to the texture of gluten-free baked goods, but even my non gluten-free eaters agree that I’ve really started to crack the code.

These Blueberry Donut Holes were the result of an Instagram poll I posted. Out of blueberry donut holes, blueberry bundt bread, blueberry galettes, and blueberry ice cream, donut holes won. So of course appeasing my peeps, I had to give it a go. I’m not gonna lie, I was nervous. I’ve only made donut holes one other time in my life- my Carrot Cake Doughnut Holes (which also turned out great, but these are better I think… shhh!).

Like with anything, practice makes you better- so I wasn’t expecting these little gems to turn out fabulous the first time around. I hope you’ll excuse my excitedness over these Blueberry Donut Holes, but they are really that dang good.

I bought an abundance of blueberries on my last shopping trip.. not sure why, haha, but the fresh blueberries were perfect in this recipe. I bet you could use frozen too, but there might be some added liquid from frozen blueberries so I recommend fresh. These donut holes are baked for only 8 minutes, I’d be curious to try them in an air fryer (on my list of things I want!), and if you’re really feeling like a rebel you can try to fry them in a skillet with oil, but I haven’t tried that so I have no idea how they’d turn out that way.

I sifted cassava flour into a bowl, which I never really sift.. but I was feeling fancy, so I tried it for this recipe. Maybe that was the winning move here. Maybe it was the perfect combination of cardamom, cinnamon, and date sugar. Or maybe even my use of coconut butter, aquafaba (chickpea brine that acts as egg whites), or condensed coconut milk that did the trick. Perhaps everything just worked perfectly together because I was really needing a culinary win here.

Now you certainly don’t have to glaze these Blueberry Donut Holes to keep the sugar down a bit, but I rolled half of mine lightly in sugar and glazed the other half. They are perfectly sweet on there own, so that will also cut back on time waiting for them to cool to coat them. When they are warm they almost taste like a muffin ball (yum!) and when they are cool, they really pick up that donut hole vibe. You’ll want to make sure you eat them within a day or two, because unlike conventional baked goodies, I still haven’t mastered making gluten-free bakery last for more than a couple of days without getting dry and hard.

So if you’re down to try these babies, I’d love to hear what you think! Leave a review and comment below. I’d also love a tag on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles. Sending you lots of well wishes and hugs!

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Blueberry Donut Holes

Yield: 20

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

The Blueberry Donut Holes are the perfect breakfast treat. Fresh blueberries are combined with the perfect spices, coconut milk, and coconut butter to make them moist and sweet. Made with cassava flour, these doughnut holes are gluten-free, grain-free, vegan and ready in just 30 minutes!

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Ingredients

• 1 + 1/4 cup cassava flour, sifted
• 1/4 teaspoon cardamom
• 1/8 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup date sugar
• 6 oz fresh blueberries, washed
• 1 can (320 g, 11.25 oz) sweetened condensed coconut milk
• 2 tablespoons aquafaba (chickpea brine)
• 3 tablespoons coconut butter, melted

Instructions

1. Preheat your oven to 425 degrees F.
2. Sift the cassava flour and date sugar into a large bowl.
3. Whisk in the cardamom, cinnamon, salt, and baking powder.
4. Next, pulse the blueberries in your food processor/blender so that you have small blueberry pieces (but not completely blended). Add them to the bowl with the flour.
5. Add the sweetened condensed coconut milk, aquafaba, and coconut butter, stir to combine and create a dough.
6. Spray a donut hole pan with coconut oil, then add 1 heaping tablespoon of batter to each well.
7. Bake for 8-10 minutes.
8. Enjoy immediately or allow them to cool completely before glazing or rolling in powdered sugar.
9. Consume within a day or two.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bobs Red Mill Cassava Flour - 20 ounces
• 
  Anthony's Date Sugar, 1lb, Gluten Free, Non GMO, Vegan, Granulated
• 
  Nutiva Organic Coconut Manna Puréed Coconut Butter, 15 Ounce (Pack of 2)
• 
  Let's Do...Organic Sweetened Condensed Coconut Milk, 7.4 Ounce Cans (Pack of 6)
• 
  Nature's Charm Sweetned Condensed Coconut Milk, 11.25 Ounce. (Pack of 3)

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