Attention donut hole lovers: why choose between glazed or chocolate when you can have both! We’ve gone rogue and combined the 2 into this cute autumn treat. Made with clean gluten-free ingredients and a crave worthy glaze, dunked in chocolate, and then smothered in dye-free sprinkles. Acorn donut holes for the win!
Preheat your oven to 375F.
In a large bowl, whisk together the eggs, milk, coconut oil, and vanilla extract.
Add in the oat flour, almond flour, coconut sugar, baking powder, and salt. Mix until just combined.
Pour batter into a silicone mini muffin tin (or a donut hole pan if you have one).
Bake for 10-15 minutes or until the internal temp is between 185° and 190° F (we use a food grade thermometer). Let the donuts cool off.
Line a baking tray with parchment paper. In a small bowl, whisk together the sugar and milk for your glaze. Take your mini donuts and dunk them in, or drizzle on top.
In a small bowl, melt together your chocolate chips and coconut oil. Dunk the muffin bottom in the chocolate and set aside to harden.
Decorate the chocolate portion with sprinkles.
Take a pretzel stick and break it in half. Insert half into the chocolate portion of the donut and enjoy!
0 servings