Gluten-Free Blueberry Muffin Donut Holes

These gluten-free blueberry muffin donut holes taste great and are good for you. You can eat them as a quick snack or as a sweet breakfast. They taste nutty because they are made with both almond and coconut flour, and the fresh blueberries give them a fruity burst.

Ingredients:

• 1 cup gluten-free almond flour
• 1/4 cup coconut flour
• 1/4 cup unsweetened applesauce
• 3 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fresh blueberries
• 1/4 cup shredded coconut optional, for coating
• Coconut oil for greasing
• Fresh blueberries and mint leaves for garnish

Instructions:

In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt

Add applesauce, maple syrup, and vanilla extract

Mix until a dough forms

Gently fold in fresh blueberries into the dough

Scoop out small portions of the dough and roll them into bite-sized balls to create donut holes

Optional: Roll the donut holes in shredded coconut for added texture and flavor

Place the donut holes on a tray lined with parchment paper and refrigerate for 30 minutes to firm up

Remove from the refrigerator and enjoy your gluten-free blueberry muffin donut holes Garnish with fresh blueberries and mint leaves if desired