Ingredients
Method
- Preheat your air fryer to 350°F (175°C) so the donut holes bake evenly.
- In a large bowl, whisk the cottage cheese and eggs together until completely smooth and creamy.
- Gently stir in the oat flour, honey, baking powder, and salt until just combined; do not overmix.
- Carefully fold the blueberries into the batter with a spatula, taking care not to crush them.
- Spoon the batter into silicone mini muffin molds or donut hole trays, filling each cup about three-quarters full.
- Air fry at 350°F for 10 to 12 minutes, flipping the molds halfway through for even golden browning.
- Check done by inserting a toothpick into the center; it should come out clean with no wet batter.
- Let the donut holes cool for a few minutes, then dust with powdered sugar or drizzle with honey glaze.
Nutrition
Notes
If your cottage cheese is watery, drain it in a fine-mesh strainer for 10 minutes before mixing to keep the batter thick.
For a gluten-free version, use certified gluten-free oat flour and check that your baking powder is gluten-free.
Frozen blueberries work great; fold them in frozen to avoid turning the batter purple.
These donut holes are best served the same day, but leftovers keep in an airtight container in the fridge for up to 4 days.
To freeze, place cooled donut holes in a single layer in a zip-top bag and reheat in the air fryer at 300°F for 3 minutes.
Avoid overmixing the batter or the donut holes will be dense and tough.
For an extra California twist, add 1 teaspoon of Meyer lemon zest to the batter and use local wildflower honey.