No Bake Blueberry Muffin Donut Holes


This recipe for No Bake Blueberry Muffin Donut Holes turns your favorite energy ball into a healthy donut hole with a coconut maple glaze. Vegan, gluten-free and absolutely delicious. 

Woah! I’m not sure how it happened, but it’s already the end of September and I noticed yesterday that Target has Christmas lights for sale in their seasonal section… what the heck?!? If that’s not a sign summer is over, I don’t know what is.

I’m still getting over the fact that blueberry season has come and gone this year. Luckily we can still enjoy the flavors of blueberries using dried berries, which are readily available year-round. Hello blueberry muffin balls! Those babies are so good and these little blueberry muffin donut holes are a take on that recipe. Just made a bit more doughy with the addition of rolled oats and covered in a coconut maple glaze that make them donut hole-ish.

No Bake Blueberry Muffin Donut Holes with a coconut maple glaze. They’re vegan, gluten-free and absolutely delicious.

Of course, they don’t taste 100% like a donut hole because well, they’re not made of fried dough, but I’m still calling them donut holes because they look just like a Dunkin’ Donuts munchkin to me.

No Bake Blueberry Muffin Donut Holes with a coconut maple glaze. They’re vegan, gluten-free and absolutely delicious.

And yes, they are healthy so you can feel good about eating them for breakfast… or whenever your little heart desires!

No Bake Blueberry Muffin Donut Holes // vegan and gluten-free

I personally loved them as an afternoon snack while sipping on a cold brew coffee.

Remember my post about cutting back on coffee? I lasted about 3 weeks and now I back on the coffee train. It’s so hard because I love coffee, but I did another cortisol test (a more detailed 24-hour test) a couple weeks ago so if my levels are high I’ll probably try to cut back again. Fingers crossed my levels are normal and I don’t have to worry about it.

No Bake Blueberry Muffin Donut Holes // vegan and gluten-free

Back to these donut holes, I have a feeling that you’re going to love them. They’re super easy to whip up and the coconut maple glaze makes them more of a treat than your standard energy bite. In the next few weeks I’m thinking I’ll make a fall version using my apple pie larabar balls or pumpkin pie larabar balls, but for now I’ll be munching on these little blueberry holes with my cold brew. Come join me!

No Bake Blueberry Muffin Donut Holes // vegan and gluten-free


More Energy Ball Recipes

No Bake Blueberry Muffin Donut Holes

5 from 5 votes
Turn your favorite blueberry muffin energy ball into a healthy donut hole with a coconut maple glaze.
A hand holding a blueberry muffin donut hole with a bite taken out of it.
Prep Time 30 minutes
Total Time 30 minutes
Servings 15


Coconut Maple Glaze

  • 3 Tablespoons melted coconut oil
  • 2 Tablespoons maple syrup


  • Add dates, cashews, blueberries, oats, vanilla, lemon juice and sea salt into your food processor and pulse until a dough forms. You may need to stop the machine and scrape the sides once or twice, but this should take about 5 minutes.
  • Scoop dough from food processor and roll into small balls using your hands. Freeze for 20-30 minutes.
  • In a shallow bowl, mix melted coconut oil with maple syrup.
  • Roll each ball into the coconut oil and maple mixture and place back in the freezer to harden. Continue to coat the donut holes and re-freeze until each donut hole has a gooey coconut maple glaze! We did three rounds of coating and freezing. Store donut holes in your refrigerator.


Serving: 1donut hole Calories: 160kcal Carbohydrates: 26g Protein: 2g Fat: 6g Fiber: 3g Sugar: 16g
Course: Dessert
Cuisine: American
Keyword: no bake donut holes


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Recipe Rating

    1. Sami
      May 21, 2019 AT 11:11 pm

      How long did you put them back in the freezer for between each coating? Mine don’t seem to be getting that white glaz-y look. I’m sure they will taste good either way but would love to know what I’m doing wrong. Thanks!

      1. Brittany Mullins
        May 22, 2019 AT 8:59 am

        I did 5-10 minutes. I don’t think you’re doing anything wrong, you just have to do several coats (and the coconut oil needs to set) before they look white and glazey.

    2. Kate
      April 14, 2019 AT 9:03 am

      5 stars
      Didnt have dried blueberries on hand so made them with apricots instead. Delicious! Thanks for a great recipe!

    3. Bruce L
      April 5, 2017 AT 9:27 am

      5 stars
      I quit coffee about 3 months ago. I now get my caffeine from black English breakfast tea. I prefer Tetley because I got used to it while deployed with many Brits in Iraq and Afghanistan. It gives you the caffeine you need plus is higher in antioxidants than coffee. If you need a little boost during the day, try a mug of green tea.

      I intend to try your recipe after my next grocery run. Thanks!!

    4. Rhianna sweet
      December 11, 2016 AT 4:24 pm

      I’m allergic to nuts. Is there anything to us to substitute the cashews? Sunbutter or pumpkin seeds maybe?

    5. Jessica
      November 7, 2016 AT 12:01 pm

      5 stars
      Made these last night! What kind of food processor do you recommend for making these? I only have an itty bitty food processor that couldn’t hold all the ingredients at once, so I gave it a try in our Vitamix.. I finally found something that the Vitamix can’t handle! ha! I ended up doing small batches in my food processor, but I wasn’t able to get the consistency I was looking for.

      The taste of these babies are phenomenal!

      1. Brittany Mullins
        November 7, 2016 AT 12:21 pm

        Shoot! I’m sorry the consistency wasn’t ideal, but at least the flavor was good. 🙂 I use an 8-cup Cuisinart processor, which I love! I use it way more than I thought I would. Here’s the link to the one we have:

Parchment paper lined with protein balls.


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