If you eat gluten-free and miss donuts, these delectable little breakfast puffs are for you! They might just be my favorite new breakfast thing ever. They taste like little donuts (but much easier to make than donuts!) rolled in brown butter and cinnamon sugar. Brown butter makes everything exponentially more delicious. I like making these breakfast puffs in a mini muffin pan so you get more coating and brown butter in every bite.
I use brown butter for rolling these breakfast puffs after they’re done baking, but use coconut oil in the puff batter. Coconut oil works well with gluten-free cake-like baked goods because it makes a nice light texture. Butter solids can sometimes make the crumb of gluten-free cakes get gummy. The good news if you have to eat dairy-free, just swap out the browned butter for vegan butter and these are totally dairy-free!
My 4-year-old loves helping me roll these in the butter and cinnamon sugar. These are best right out the oven and make the perfect special breakfast treat!