A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon Gluten-Free mini Donut Muffins

We’ve made these in 3 variations – cinnamon-sugar, chocolate, and powdered sugar. All 3 work well using the basic recipe below. I’ll put the variations on the bottom. Using a silicone mini-muffin pan or mini-donut pan makes this very easy. And using the donut pan makes kids so happy!Chocolate donuts

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.With two eggs in the recipe, it should work well with an egg replacer, but I haven’t personally attempted that as of yet.


  • 2 cups GF flour – brown rice or millet works well, with a little bit of bean flour or amaranth added.
  • 1 cup starch – white rice flour, tapioca starch, or arrowroot starch work well.
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp xanthan gum or guar gum
  • 3/4 cup plus 2 TBS room temperature milk or milk substitute
  • 1/2 tsp vinegar or lemon juice
  • 1 1/2 teaspoon vanilla extract
  • 10 TBS unsalted butter, softened. (dairy-free margarine also works well, or coconut oil)
  • 3/4 cup plus 2 TBS sugar
  • 2 large eggs


Preheat the oven to 375F. Lightly grease the silicone mini-muffin or mini-donut pans. We prefer the Trader Joe’s coconut oil spray, but any light greasing/oiling will work.

In one bowl, whisk together flour through xanthan gum (insert additional ingredients per the below variations). In a large measuring cup or another bowl, whisk together the milk, vinegar, and vanilla.

In the bowl for the stand mixer cream the sugar and butter, beating with the paddle attachment for a few minutes until light and fluffy.

Add eggs one at a time, scraping down the sides of the bowl with a spatula after each addition. Mix until combined.

With the mixer on low, alternate adding 1/3 of the dry ingredients with 1/3 of the wet ingredients. Scrape down the sides a couple times, and mix until just combined. It’s not good to overmix muffin batter!

Use a cookie scoop or a spoon to add the mix to the pans. fill just below the top of the muffin cup.

Bake at 375F for 15-20 minutes, until the donut bounces back a bit when you poke it with your finger. Allow to cool for about 5 minutes, then remove from the pan to a cooling rack.Many donuts

After the donuts have cooled, follow the below variations for coating. In one shallow bowl, melt 1 stick butter. In a second shallow bowl, mix the coating ingredients. Dip all sides of the donut in the butter, then in the coating. Return to the cooling rack, then place in a container until they’re devoured.

Powdered sugar variation:

Add to the flour mixture:

  • 1 additional tsp vanilla

For the powdered sugar coating:

  • 1 1/2 cups confectioner’s, or powdered sugar (this contains corn)
  • 8 TBS unsalted butter, slightly cooled. (dairy-free margarine also works well)

Cinnamon-sugar variation:

Add to the flour mixture:

  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon

For the cinnamon sugar coating:

  • 1 cup sugar
  • 1 1/2 TBS ground cinnamon
  • 8 TBS unsalted butter, slightly cooled. (dairy-free margarine also works well)

Chocolate variation:

Add to the flour mixture:

  • 2 TBS cocoa

For the chocolate-sugar coating:

  • 1 cup sugar
  • 1 TBS cocoa
  • 8 TBS unsalted butter, slightly cooled. (dairy-free margarine also works well)

Alternate fudgy icing coating:

  • 2 TBS butter (dairy-free margarine or coconut oil also works well)
  • 1/3 cup semi-sweet chocoate chips
  • 1 – 2 TBS milk or milk substitute
  • 1 cup confectioner’s or powdered sugar (this contains corn)

Melt butter and chocolate chips in a small saucepan on the stovetop over low heat. Once melted, remove from heat. Add 1 TBS milk, then whisk in powdered sugar.

You want this to be a very thick icing. If the fudgy icing is too stiff, add a bit more milk. If it’s too thin, add a TBS of powdered sugar at a time. Frost donuts or muffins lightly. This is a rich topping, so a little goes a long way.

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