Baked Donut Holes

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These Baked Donut Holes are healthier donut holes, baked instead of fried in oil. They are also easier and made with just 4 ingredients, no eggs, and no dairy.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/baked-donut-holes/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: donut holes

Calories: 137.7kcal

Author: Carine Claudepierre

Ingredients

1 cups Self-Rising Flour (note 1)
¾ cup Almond Milk (note 2)
¼ cup Light Olive Oil (note 3)
¼ cup Unrefined Sugar (note 4)

To coat the donuts

⅓ cup Unrefined Sugar
2 teaspoons Cinnamon
3 tablespoons Light Olive Oil (note 5)

Optional

1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Spray a 12-hole mini muffin pan or a 12-hole mini donut hole pan with cooking oil spray. Set aside.
In a mixing bowl, whisk self-rising flour and unrefined sugar.
Add in almond milk, oil, and vanilla extract, if used.
Stir with a rubber spatula until a smooth runny batter forms.
Fill each muffin hole up to the top with the batter.
Bake the donut holes for 15 minutes at 350°F (180°C) until a toothpick inserted in the center of one of the mini muffins comes out clean. They stay quite pale in color outside, that's normal.
Flip over a cooling rack and cool or 5 minutes while you prepare the coating.
In a small mixing bowl, stir sugar and cinnamon until evenly combined.
In another bowl, add the light olive oil.
Dip each lukewarm mini muffin very quickly in oil, then roll it in the bowl with the cinnamon sugar.
Set aside on the cooling rack, and repeat with the remaining mini muffins. They will look and taste like mini donut holes.

Notes

Note 1: You can make your own self-rising flour by stirring 1 cup of flour with 2 teaspoons of baking powder. The recipe hasn't been tested with gluten-free all-purpose flour, and I can't guarantee it will work.

Note 2: Or any milk you love, like oat milk, soy milk, or coconut milk.

Note 3: Any low-flavor oil, like canola oil or melted plant-based butter, works well. For an oil-free swap, use unsweetened applesauce.

Note 4: Any granulated sweetener works like brown sugar, coconut sugar, date sugar, or allulose.

Note 5: This oil is used to coat each mini muffin. It adds the real donut taste to the muffin and helps the cinnamon sugar stick to it. To decrease the oil, use an oil spray and spray the mini muffin with oil instead of dipping. Always use a low-flavor oil or melted plant-based batter for this step to prevent the donut holes from having an oil flavor. If oil-free, brush the muffin with maple syrup and roll into cinnamon sugar.

Storage: Store the donut holes in the fridge for up to 3 days in an airtight container.

Nutrition