No Bake Blueberry Muffin Donut Holes



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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

4.84 from 6 votes

No Bake Blueberry Muffin Donut Holes

Turn your favorite blueberry muffin energy ball into a healthy donut hole with a coconut maple glaze.
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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: no bake donut holes
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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  1. These looks so great! I’m missing blueberry season, too, but I saw some good ones at the store recently! Can’t imagine giving up coffee! I’m trying to cut back on sugar and that’s hard! I’m pinning this now 🙂

  2. 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. 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:

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

  4. 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!!

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

  6. 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. 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.

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