Paleo Raspberry Donut Holes by Hopeandhummus

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 2 large eggs
• 3 tbsp pure maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen raspberries, roughly mashed
• 2 tbsp coconut sugar (for rolling)

Instructions

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin with coconut oil.
2. Whisk together almond flour, coconut flour, baking powder, and salt in a large bowl until combined.
3. In a separate bowl, whisk eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until a thick batter forms, about 30 seconds.
5. Fold in mashed raspberries gently, leaving some streaks for texture.
6. Spoon batter evenly into the prepared mini muffin tin, filling each cavity about 3/4 full.
7. Bake for 13–15 minutes until the tops are set and a toothpick inserted in the center comes out clean.
8. Let cool for 5 minutes, then roll each donut hole in coconut sugar while still slightly warm.