If you want a quick, no-bake donut alternative, these apple cinnamon donut holes are a perfect bite-sized fall treat. They’re simple to make, naturally flavored with real apple, and rolled in a cinnamon-sugar coating for extra comfort.
When I first encountered raw donut holes I expected a dense energy-bite texture, but these turn out light and cakey—much more like traditional baked or fried donut holes, without the oven or fryer. They come together in minutes and are excellent for a cozy fall snack, but they’re equally nice any time you want a fast, healthier sweet bite.
Vegan & Paleo Donut Holes with Apple and Cinnamon
These gluten-free, vegan donut holes (sometimes called munchkins or timbits) rely on real apple for moisture and flavor, blanched almond flour for a tender, cake-like crumb, and a simple cinnamon-sugar finish. They’re naturally sweetened and require only a few pantry staples—no baking required.
Ingredients
Makes about 10 donut holes.
- 1/2 apple, peeled and cored (use a sweet, crisp variety like Honeycrisp or Fuji)
- 1 1/4 cup blanched almond flour
- 2 tbsp coconut sugar (plus 1 tbsp for coating)
- 1 1/2 tsp ground cinnamon (plus 1 tsp for coating)
- 1/8 tsp ground nutmeg
- 1/8 tsp sea salt
- 1 tbsp coconut oil (or ghee if not vegan)
- 1/2 tsp vanilla extract
How to Make Apple Cinnamon Donut Holes
- Place the peeled, cored apple in a food processor and pulse until chopped into very small pieces.
- In a bowl, combine the almond flour, 2 tablespoons coconut sugar, 1 1/2 teaspoons cinnamon, nutmeg, and sea salt.
- Add the chopped apple, coconut oil, and vanilla to the dry ingredients. Stir until a cohesive dough forms. If it’s too wet, add a bit more almond flour a tablespoon at a time.
- Use your hands to roll the dough into about 10 even balls.
- On a plate, mix 1 tablespoon coconut sugar and 1 teaspoon cinnamon for the coating. For a finer dusting, pulse the sugar briefly in a grinder or blender before mixing with cinnamon.
- Roll each ball in the cinnamon-sugar to coat evenly.
- Serve immediately for a soft texture, or chill in the refrigerator for 15–30 minutes to firm them up slightly.
Frequently Asked Questions
What apple works best?
Use any crisp, sweet apple. Honeycrisp or Fuji are excellent choices because they add bright apple flavor without excess moisture.
Can I substitute another nut flour?
If you don’t have blanched almond flour, finely ground cashews can work, but blend carefully—over-blending cashews turns them into butter. Regular almond meal will also work but produces a slightly coarser texture.
Can I use a different sweetener?
Granulated sweeteners like cane or coconut sugar work well for the dough and coating. If you substitute a liquid sweetener such as maple syrup or honey, reduce the added oil and increase the almond flour slightly to achieve the right dough consistency.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to five days. Note that the cinnamon-sugar coating may absorb moisture over time; for the freshest coating, roll the donut holes just before serving.
More Recipes You Might Like
- Paleo baked churo-style donuts
- Paleo apple cinnamon quick bread
- Easy apple pie bars with salted caramel
- Paleo & vegan no-bake carrot cake pops
- Paleo apple blondies with maple-coconut glaze
Recipe Details & Nutrition
Prep time: about 10 minutes. Total time: about 10 minutes. Yield: approximately 10 donut holes.
Nutrition (approximate per serving)
Serving: 1 donut hole (makes 10). Calories: 110 kcal; Carbohydrates: 8 g; Protein: 3 g; Fat: 8 g; Saturated Fat: 2 g; Fiber: 2 g; Sugar: 4 g; Sodium: 37 mg. Nutrition values are approximate and provided for convenience.
These apple cinnamon donut holes are an easy, no-bake option for a seasonal snack or a quick everyday treat. The almond flour keeps them light and tender while the fresh apple brightens each bite. Roll them in cinnamon sugar right before serving for the best texture.