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I’m pretty sure I don’t need to convince you to eat these cinnamon-sugar donut bites. Tender, cakey, with just the right amount of sweet spice, it’s hard to stop at just one. Or two. Or eleven.
But you’ll want to sprint to the kitchen to make these blissful bites when you read on about what makes them so special.
No grains.
No nuts.
No eggs.
No dairy.
No, really.
I get it, these sound too good to be true, right? But they are the real deal.
Coconut flour stars in these donut bites, with a strong supporting role played by chickpea flour. Most coconut flour recipes call for copious quantities of eggs. It’s a tricky flour, unlike any other; take out the eggs, and the results are almost always squishy, gooey, or both.
I’m not sure about you, but I’m not ready for squishy donuts.
Enter chickpea flour. It is a super-amazing replacement for eggs, plus it has the fiber and protein needed to create baked goods that you would swear have both eggs and grains. Hot d**m! They are so good!
Best yet, these donut bites are no mere treat: they are nutrition-packed fuel. I’m talking lean, plant protein, fiber and more fiber, and a bit of healthy fat, too.
Print
Cinnamon-Sugar Donut Bites {grain-free+vegan+coconut flour}
- Prep Time: 5 mins
- Cook Time: 16 mins
- Total Time: 21 mins
- Yield: 20 1x
Ingredients
- 1/3 cup coconut flour
- 1/4 cup chickpea flour
- 2 tablespoons coconut sugar (or sugar of choice)
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup nondairy milk (see note)
- 1 tbsp virgin coconut oil, melted
- 1 teaspoon vanilla extract
- Cinnamon sugar (2 tsp coconut sugar + 1/2 tsp cinnamon)
Instructions
- Preheat oven to 350F. Grease or spray 20 cups of a 24-count mini muffin tin.
- In a medium bowl, whisk together the coconut flour, chickpea flour, coconut sugar, baking powder, cinnamon and salt. Whisk in the milk, oil and vanilla until blended. Let stand for 5 minutes (if batter seems to thick, add a bit more milk or water; coconut flours vary in absorbency).
- Divide batter evenly among prepared cups. Sprinkle with cinnamon sugar.
- Bake in preheated oven for 13 to 16 minutes until a toothpick inserted in center of muffin comes out clean. Transfer tin to a cooling rack and cool completely in tin. Remove bites from the muffin cups.
Notes
Milk Options: Use the nondairy milk you like (e.g., soy, milk, almond). If you are not vegan, feel free to use dairy milk. Do not use full fat coconut milk; it is too dense for this recipe. If you choose to use it, water it down (half water, half coconut milk).
- Category: Dessert, Snack, Portable Power Food
Nutrition
- Serving Size: 1 bite
- Calories: 31
- Sugar: 2.2 g
- Sodium: 41 mg
- Fat: 1.1 g
- Saturated Fat: 0.9 g
- Carbohydrates: 4.1 g
- Fiber: 1.1 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Grab your favorite hot drink and power up with some donut bites!
Serving size is 1 bite. Is that literally 1 bite? Or 1 mini muffin? A few recipes on here have nutrient listed and serving size is 1 bite but they seem to be on the mini muffins. If you could please clarify. Thank yiu.
Hi Marcia,
The “bite” is the mini muffin. Sorry for any confusion.
Do you think that oat flour could be used in place of the chickpea?
Hi Katie,
Gosh, I am not sure if that will work…but good news! I am posting an oat “donut” mini muffin recipe tomorrow! You inspired me…
OH wonderful! So happy to contribute and look forward to giving it a try!!!
you never know until you do..
Would love to try it, but I havent gotten to that baking pan just yet ;-). Any recipes like this that work with standard pans or muffin tons? Or a fried donut / donut holes recipe that can be cooked in oil of choice?
Hi Violet,
A mini muffin pan will work great!