- Prep-time: / Ready In:
- Makes 24 doughnut holes
- Serving size: 1 doughnut hole
- Print/save recipe
These delicious no-fry vegan Jelly Doughnut Holes are bite-size bits of bliss. Fill them with as much jam as possible for sweetest results.
Ingredients
- 1½ cups all-purpose flour
- ⅓ cup almond flour
- ¼ cup rolled oats
- 4 teaspoons sodium-free baking powder
- 1 teaspoon ground cinnamon
- 1½ cups plant milk
- ¼ cup plus 2 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure vanilla extract
- ¾ cup store-bought fruit-only jam
Instructions
- Preheat oven to 350°F. Prepare a silicone mini-muffin mold.
- To make the batter, in a large bowl, mix together the flours, oats, baking powder, and cinnamon. Add milk, maple syrup, vinegar, and vanilla. Mix lightly just until combined; don’t overmix. Let the batter stand for 5 minutes.
- Without stirring, scoop 2 tablespoons of batter into each muffin mold.
- Bake for 30 minutes.
- Remove doughnuts from oven and let cool for 15 to 20 minutes in the molds; then carefully pop them out of their molds to finish cooling.
- Fill a piping bag with the fruit jam. Poke a hole in the top of a doughnut with the tip of the icing bag, and fill with jam just until jam overflows from hole. Poke a second hole in the side of the doughnut, away from the top hole, and fill with jam. Repeat with remaining doughnuts.
Nutritional Information:
Per serving (1 doughnut hole): 79 calories, 16 g carbohydrates, 1.4 g protein, 1.1 g total fat, 0.1 g saturated fat, 0 g cholesterol, 86 mg sodium, 0.7 g fiber, 6.5 g sugar
Note: Nutritional information is provided as an estimate only.
tags:
Comments (5)
(0 from 0 votes)These were delicious! My kiddos loved them as well. I didn’t have almond flour so I subbed for oat flour and they were still great. I had some leftover batter that I cooked on a skillet into pancakes (also really good). My only trouble was that they stuck to the muffin liners I used, making it challenging to peel the out. This is my own fault as the recipe doesn’t call for liners, so next time I won’t use them. Thanks for another great recipe!
Using the almond flour would help because the fat content would help with them being more nonstick. The oat flour has very little if any fat.
Can I substitute out the almond flour for the all-purpose?
Is there a replacement for apple cider vinegar?
Any other vinegar, lemon or lime juice?