Raspberry Coconut Cake Donut Holes Muffins

 

Raspberry Coconut Cake Donut Holes or Muffins

 

Satisfying a sweet-tooth while staying within dietary restrictions is an important hurdle to overcome in order to make life-long healthy food choices. For this blog post, I would like to share part 2 of a 3 part series of recipes created using delicious, gourmet products from Nature’s Hollow. These jams and sauces are made with Xylitol, a sugar alcohol that is ideal for diabetics or any one concerned about their sugar intake. I have incorporated ingredients that are supportive of almost any dietary guideline. For those of you with a gluten-free lifestyle, these coconut cake donut holes are thoughtfully designed just for you!

 

 

Raspberry Coconut Cake Donut Holes or Muffins
*low-sugar, low-carb, low-sodium, gluten-free, dairy-free option, soy-free
Yields: 24 servings

 

Ingredients
¼ cup butter of choice, melted
¼ cup sunflower, grapeseed, or softened coconut oil
½ cup coconut sugar (or ¼ cup coconut sugar + 2 Tbsp Nature’s Hollow Sugar-Free Honey )
2 whole eggs (or chia/flax eggs made with 2 Tbsp chia seeds/golden flaxmeal + 6 Tbsp water)
2 tsp baking powder
raspberry preserves coconut cake donut hole½ tsp baking soda
1 tsp cinnamon
1 tsp vanilla or coconut extract
½ tsp salt
2 ½ cups coconut flour
2-2 ½ cups unsweetened almond milk (coconut flour absorbs more liquid than wheat flour)
1 jar Nature’s Hollow Raspberry Sugar-Free Jam Preserves (or other jam of choice)

 

Directions
Preheat the oven to 425°F. Lightly grease a donut hole pan or mini muffin pan.

 

In a medium-sized mixing bowl, cream together the butter, oil, and sugar until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, cinnamon, salt, and vanilla/coconut extract.

 

Stir the flour into the butter mixture alternately with the almond milk, beginning and ending with the flour and making sure everything is thoroughly combined.

 

Spoon the batter evenly into the prepared pan, filling the cups nearly full. If using a donut hole pan, make small rounded balls of dough to place in each hole cup.

 

Bake for 18 to 20 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center holes/muffins comes out clean.

 

Remove from the oven and set pan on a rack to cool for 5-10 minutes. Remove donuts from pan to cooling rack.

 

Once donut holes/muffins have completely cooled, use a turkey baster to squirt in a small dollop of raspberry preserves for a filled cake donut treat!

 

Healthy living — how sweet it is!