4.6 from 5 votes

Peanut Butter Doughnut Holes

Course Breakfast
Cuisine Gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 doughnuts
Author Carolina Jantac, MS, RD, LD


  • 1 cup all-purpose flour or any flour substitute you may prefer for gluten free
  • 1/2 cup of Once Again Creamy Peanut Butter
  • ¼ cup sugar
  • ½ tsp. salt
  • ½ tbsp. baking powder
  • 1 egg
  • ½ cup milk or milk substitute
  • 1 tbsp. vanilla
  • 2 tbsp. coconut oil
  • ½ cup sugar and cinnamon mixture
  • coconut oil for brushing the doughnut holes


  1. 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.

  2. In a separate bowl whisk together egg, milk, vanilla and coconut oil ,making sure that all ingredients are at room temperature.
  3. 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.
  4. Bake until you can insert a toothpick, and it comes out clean. Depending on oven settings, this usually takes 15-20 minutes.
  5. 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!

Recipe Notes