Vegan Coconut Flour Donut Bites (GF, grain-free)
Vegan coconut flour donut bites are the perfect little snack to accompany coffee or tea (kids love them, too). They are grain-free, gluten-free, and easy to make in any mini muffin tin.
Servings: 20 donut bites
Ingredients
- 1/3 cup 37 g coconut flour
- 1/4 cup 30 g chickpea flour
- 2 tablespoons 18 g coconut sugar (see notes for options)
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup 237 mL nondairy milk (see note)
- 1 tbsp 15 mL virgin coconut oil, melted
- 1 teaspoon 5 mL vanilla extract
- Cinnamon sugar 2 tsp coconut sugar + 1/2 tsp cinnamon
Instructions
- Preheat oven to 350F (180C). 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
Storage: Store the donut bites in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Milk Options: Use the nondairy milk you prefer (e.g., almond milk, cashew milk, hemp milk).
Sugar Options: An equal amount of lightly packed brown sugar or granulated sugar can be used in place of the coconut sugar.
Nutrition
Serving: 1donut bite | Calories: 31kcal | Carbohydrates: 4.1g | Protein: 1.1g | Fat: 1.1g | Saturated Fat: 0.9g | Sodium: 41mg | Fiber: 1.1g | Sugar: 2.2g