Gluten-free Baked Donut Holes are a fun way to have the flavors of donut holes, but gluten-free, homemade, and at home! These fluffy bites are coated with powdered sugar, lightly sweet, and totally addicting.
- GET YOUR COOKBOOK
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What’s not to love about donut holes?
They’re sweet, fluffy, bite-sized bits of Heaven.
I mean, maybe let’s forget for a minute that they can be loaded with sugar and are more of a dessert than a breakfast…
But if you make them at home, you can fix that problem a bit.
These gluten-free Baked Donut Holes are sweetened with maple syrup inside, baked (NOT fried!), and coated in powdered sugar for fun.
So, they’re totally approved for breakfast as far as I’m concerned. My kids go crazy for these fluffy nuggets of goodness.
Powdered sugar might be even better than sprinkles for kids? Who knew! 
There are a few important things to know before you start baking. So make sure you keep reading for all my tips and tricks to make the best gluten-free Baked Donut Holes.
First, things first…
You’ll need a mini muffin pan. No heating up oil and frying. These Donut Holes are baked to perfection.
It makes them super easy to make. They’re a little more mini-muffin-shaped than round. But, it’s totally worth it.
These are as easy to make as muffins themselves. The only difference is you’ll be coating the Donut Holes in powdered sugar afterward.
Part of the trick to making these so fluffy is using Greek yogurt in the batter.
I recommend using a thick, plain Greek yogurt. It’s got less sugar, and then you have more control over the flavors you can add to it. It’s great to use for baking, cooking, and just good ‘ole yogurt eating too. 
With Vanilla or Chocolate Granola on top, of course.
These Donut Holes are also sweetened inside with maple syrup.
Sometimes maple syrup is a little tricky to use when baking, if you’re using it from the fridge and it’s cold then it can re-solidify your melted butter.
I recommend trying to get your milk and Greek yogurt microwaved to room temperature, before adding them to your batter, if your maple syrup is cold already. This should help everything mix together smoothly.
Oh, and that powdered sugar topping?
Be sure to coat the Donut Holes with it just before serving. Or, it’ll basically melt into the Donut Holes and it won’t look nearly as nice (or Donut Hole-like) the next day. Still tasty, just not like the pictures.
If you have trouble with the powdered sugar sticking, you can brush each donut hole lightly with butter or you can spray them with non-stick spray.
You could also do a glaze on top instead if you prefer. Dipping your donut holes in a glaze twice will make them picture-perfect too. And, you can add sprinkles on top of that as well.
These fluffy, lightly sweet, gluten-free Baked Donut Holes are a fun weekend breakfast or treat. My whole family loves them!
After you make them, let me know what you think. I love to hear from ya’ll! Leave a comment and/or rating, below.
- GET YOUR COOKBOOK
- 1/4 cup butter, melted
- 1/2 cup maple syrup
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/2 cup milk of choice (skim, 2%, whole or almond)
- 1 tbsp vanilla
- 2 eggs
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup powdered sugar
To begin, preheat your oven to 350. Spray a mini muffin pan with non-stick spray.
To a large mixing bowl, add your butter, maple syrup, Greek yogurt, and milk and whisk together. Add your vanilla and eggs and whisk in.
To the same bowl, add your flour, baking soda, and salt. Stir till you have a thick, smooth donut batter.
Use a small cookie scoop, and scoop the donut batter into each muffin cavity till they're all filled about 3/4 way full. Bake in the oven for 9-12 minutes (or till springy to touch and a toothpick inserted comes out clean). Let them cool.
Add the donut holes to a large mixing bowl. Sprinkle the powdered sugar across the top, and gently stir till the powdered sugar has covered each donut hole. Alternatively, you can add the powdered sugar to a small bowl and roll each donut hole around one at a time.
*I recommend topping with powdered sugar just before serving. Or, after a few hours, the powdered sugar will soak into the donut holes.
**These are best stored in an airtight container at room temperature for a few days.
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