1cupall-purpose flouror any flour substitute you may prefer for gluten free
1/2cupof Once Again Creamy Peanut Butter
½cupmilkor milk substitute
½cupsugar and cinnamon mixture
coconut oil for brushing the doughnut holes
Preheat oven to 350 degrees Fahrenheit. In a medium size bowl, add sugar, peanut butter, and mix well; then mix in flour, salt and baking powder.
In a separate bowl whisk together egg, milk, vanilla and coconut oil ,making sure that all ingredients are at room temperature.
Combine ingredients in both bowls and mix well. Add to mini-muffin pans, filling almost to the top of each cup. This will make them more rounded when they rise in the oven.
Bake until you can insert a toothpick, and it comes out clean. Depending on oven settings, this usually takes 15-20 minutes.
Brush each doughnut hole with coconut oil and roll it in the sugar and cinnamon mixture. The recipe makes about 18 doughnut holes. Store them in air tight container for up to 4 days. They are best when warm and fresh!
Purchase our product on our online store and save $1.00 with code: RECIPES2018