Gluten Free Donut Muffins : Top 8 Free
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These gluten free donut muffins recreate all the flavor of a cinnamon sugar donut, without the special pan. No frying needed. In fact, no eggs or dairy based milk needed, either! Make these for a quick breakfast treat.
No Donut Pan Needed
I created multiple gluten free donut recipes for this site. Mocha Donuts. Donuts topped with peanut butter ganache. Even pumpkin donuts. However, they all require the use of a donut pan. Which I highly recommend to everyone. However, sometimes you want donuts and don’t have that pan!
Therefore, I played around with my basic gluten free donut recipe, and tried the batter in a muffin tin. Automatic success! The great thing about this recipe is that it is “small batch.” It makes 6 regular sized donuts, and 14 mini donuts. Perfect for a treat, but without a lot of extra left around.
What Kind of Coating is On These Donut Muffins?
I coat these gluten free donut muffins in a blend of cinnamon and sugar. You could, however, coat it in anything you like. Use pumpkin spice instead of cinnamon for a new flavor twist. Or coat them in powdered sugar. I’ve always wanted to learn how to make peanut covered donuts, as my dad loved those.
To keep this recipe free from the top 8 allergens, I used melted coconut oil for dipping. If you can tolerate dairy, you can use melted butter. (For that matter, if you can tolerate dairy, you can use regular milk in the batter, as well.) I don’t recommend canola oil, as I find melted coconut oil acts more like melted butter in recipes.
How Many Mini Muffins Does This Recipe Make?
This recipe makes only 14 mini gluten free donut muffins. I love that, because it’s just enough for my husband and I to share. Plus a few to stash in the freezer for a later date. Speaking of freezing, they do reheat well. I place them on a plate, and microwave them for 8-10 SECONDS. They taste just like they came out of the oven!
What Pan Do You Use to Make These Mini Muffins?
I previously stated you need no special pan for these gluten free donut muffins. However, I’d highly recommend a mini muffin pan if you can find one. I used it to make these Gluten Free Cranberry Bites, as well. Outside of baking, you can use them to make your own peanut butter (or Sunbutter) chocolate cups.
Can I Make These in a Regular Muffin Tin?
Yes! Actually, the first time I made this, I prepared them in a regular muffin tin. I baked them in silicone liners. Once cooled, I coated them with cinnamon and sugar. I took a picture, next to the standard donut recipe. I wanted you to be able to visually see the comparison.
Can I Use Eggs and Dairy in This Recipe?
Yes, you can use eggs and cow’s milk in this recipe. I personally prefer the recipe using applesauce, but you do you. 🙂 You can use any kind of milk you like in this recipe.
Other Gluten Free Donut Recipes
Looking for other donut recipes? Need to avoid grains? Try these Paleo Cinnamon Donut Muffins from the Southern In Law blog. If you’re a fan of cassava flour, these Cassava Flour Donuts with Apple Cider Glaze from Otto’s sound fantastic. Of course, if you want to try yeasted, fried donuts, try these Incredible Gluten Free Yeast Donuts from Let Them Eat Gluten Free Cake.
Gluten Free Donut Muffins : Top 8 Free
Ingredients
- 1 tbsp coconut oil or butter
- 1 tbsp oil (I used canola.)
- 1/4 c sugar
- 3 tbsp brown sugar
- 1/2 tsp vanilla
- 3 tbsp applesauce (or 1 egg or 2 tbsp aquafaba)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1 1/4 c flour (I used King Arthur Flour Measure for Measure, 155 grams)
- 1/2 c rice milk or your milk of preference
For the topping
- 2-3 tbsp melted coconut oil (or butter)
- 1/2 c white sugar
- 1-1.5 tsp cinnamon or other spice
Instructions
- In a small bowl, melt coconut oil in microwave for 30 seconds. Meanwhile, measure milk in a 1/2 measuring cup and also allow to come to room temperature.
- While those are coming to room temperature, combine baking powder, baking soda, salt, nutmeg and flour in a small bowl. I personally prefer weighing my flour instead of using a measuring cup, and I sift my flour prior to adding it to the other ingredients. Set bowl of dry ingredients aside.
- Place melted coconut oil and canola oil in bowl of stand mixer. To that, add the white and brown sugars, and vanilla. Cream ingredients together for 3 minutes.
- Add applesauce and whip for up to 1 minute.
- Alternately add bowl of dry ingredients and milk, adding half of each until incorporated. Use a rubber spatula to make sure all flour is dissolved into the batter.
- Allow batter to rest for 20 minutes. Meanwhile, preheat oven to 350 degrees.
- ightly spray muffin pan with cooking oil (like Pam) and dust with gluten free flour. Fill the wells with batter. For mini muffins, I like to use a small scoop, which holds approx. 1.5 tbsp. If using a larger muffin pan, use two scoops per well.
- Bake at 350 degrees for 13-15 minutes for mini muffins, 16-18 minutes for standard size muffins. Allow to cool in donut pan for 5 minutes, then remove and place on cooling rack.
- While donut muffins are cooling, combine sugar and cinnamon in a small glass bowl.
- In a separate shallow bowl, melt 2-3 tbsp coconut oil. (I use my microwave to do this.)
- Dip donut muffins in coconut oil, then roll in cinnamon sugar mixture. I find it easiest to dip and coat the bottoms of all the donut muffins. After the bottoms are coated, then i go back and dip the tops in coconut oil, and cover in cinnamon and sugar. I find it's easier to handle the donut muffins this way, and creates less mess.
- Enjoy fresh. They can also be frozen and reheated in microwave for 8-10 SECONDS.
Notes
To turn these into apple cider donut holes, boil one cup apple cider, until it reduces down to 1/2 cup, and use this in place of the milk. I also ground Bare baked apple chips i my blender, and subbed a 1/4 ground apple chips for 1/4 gluten free flour.
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These sound and look delicious, but if I make them, I will not be able to stop eating them! I will have to wait to make them when we can all go out again. Otherwise, they will be calling my name all day. And willpower is not my strong suit. I do love your recipes though!
Dear Alene,
Thank you for the nice comment. Please know that this is a “small batch” recipe. This will make 6-7 “standard” size muffins, or 14 mini muffins. And they freeze well! I have some stashed in my freezer right now, out of sight- out of mind. They rewarm well in the microwave. Just pop them in for 8-10 seconds. And please i know I personally tried this. Nothing I won’t do for my readers. 😉
I made these today and changed nothing! They are excellent and going into my “Tried and True” folder. Thank you.
Dear Roneen,
So glad to hear this! I love that this only makes a small batch. Enough to satisfy my sweet cravings, without loads of them around the house.
Made them today and leaves them.
Wondering if I could get more apple taste by added more applesauce and cutting back on the milk? Do you think that will work?
I think you may have a typo? What do you mean by “leaves” them? I’ve never tried using more applesauce and less milk. You could try it, and see what happens. I think the best option would be to grind some dried apple slices and use that in place of some of the flour.
Dear Sandi, I did a test run today with these substitutions, and it worked well. Instead of 1 1/4 c flour, use 1 c. flour, and 1/4 cup ground baked apple chips. (I ground the Bare baked apple chips in my Ninja blender.) Instead of a 1/2 c of milk, place 1 cup of apple cider in a small pot. Boil until it reduces down to 1/2 cup. Allow to cool before adding to dry ingredients. (I actually added the one tbsp coconut oil [or butter] in to the hot apple cider, to help it melt.)
Made these today. Wanted it to also be 0 added sugar for a friend. Used egg instead of applesauce, maple syrup for the sugar, used almond milk and reduced milk by 1 T. Used a sugar substitute for the topping. They are very good so I will freeze. Next time I will try with applesauce and cider
Love how you tried to make sure your friend who has add’l dietary restrictions could enjoy them too!
Oh wow! I saw these today and decided my son needed a treat, since he’s always asking for donuts. I told them they were “duffins” and we’re both enjoying them! So easy and I LOVE no egg recipes. (I actually used the 1T vinegar/1t baking soda egg replacement and they came out wonderful.)
Thank you so much for this feedback. It makes my heart so happy to know you both enjoyed them. I’ll have to try the vinegar and baking soda egg substitute some time!