baked apple-cinnamon donuts - paleo and gluten-free

Baked Apple-Cinnamon Donuts

Ok, I know what you’re thinking. Another donut recipe? Really? I’ve got a good excuse though – I bought this awesome donut pan and I’ve only used it once, so…

My first donut recipe was for the Maple Bacon Donuts – not entirely paleo, but so darn good. That recipe alone was probably worth the price of the new donut pan!

But let’s face it, we can’t eat like that every day on the paleo plan. I really made the maple bacon donut as a challenge to myself to re-create something I loved – without the grains, gluten and white sugar.

baked apple cinnamon paleo and gluten-free donuts from paleonewbie.comThis donut is a little different. You can feel a lot less guilty indulging in this one, so go ahead and dip it in some coffee and enjoy!

However, if you’re in your first month or so of going paleo, it might be a good idea to skip over this recipe since there is some raw honey and pure maple syrup in it. You can come back to this one after you’ve mastered the diet and you’re ready to reward yourself with a little treat.

This donut’s ingredients are about on par with a healthy paleo apple muffin. No grains, gluten or refined sugar. It just tastes more sinful and gratifying when you can call it a donut. Right?

I made this one up last weekend per my husband’s request. He wanted light and flavorful and his big smile confirmed that’s exactly what I delivered. 

And just a little FYI…if you decide to top with the optional sprinkles, they’ll be absorbed into the donut if you store these overnight.

With most of us, these donuts probably won’t hang around that long. But if you do manage to lock some away for the next day, remember to set aside some of the sprinkles so you can dust these again.

Dunk these puppies and enjoy! :)

Apple-Cinnamon Baked Donuts Recipe

Apple-Cinnamon Baked Donuts Recipe


    Donut Batter
  • 4 eggs - whisked
  • 1 3/4 cup almond flour
  • 2 Tbsp coconut flour
  • 1/4 cup of unsweetened applesauce
  • 1/4 cup raw honey
  • 2 Tbsp pure maple syrup (Grade B preferred)
  • 1 apple, diced small (we used Fuji)
  • 1/3 cup coconut oil
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 Tbsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • Sprinkles Topping (Optional)
  • 2 Tbsp coconut sugar
  • 1 tsp cinnamon


  1. Preheat oven to 350-degrees F
  2. Grease your donut baking pan
  3. In a medium bowl, mix dry ingredients – almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt
  4. In another bowl mix the wet ingredients – eggs, honey, apple sauce, maple syrup, coconut oil and vanilla
  5. Pour wet ingredients into the dry ingredients bowl and mix together thoroughly
  6. Fold in the diced apple
  7. Get a large ziplock bag and pour the batter into it. Release the air and seal.
  8. Cut a corner off the bag and pipe into the donut pan.
  9. Fill each only about two-thirds full
  10. Once all are filled, tap the pan on the counter a few times to get tops smooth and even
  11. Bake about 16-20 min. Oven cooking times vary - check doneness with a toothpick to make sure it comes out clean
  12. Allow donuts to cool slightly, remove from pan, and place on cooling rack
  13. Mix coconut sugar and cinnamon together to sprinkle on the top (optional)
  14. Sprinkle on top of the donuts (I did this while they were slighlty warm so the sprinkles would stick)
  15. Enjoy!
  16. Recipe makes about 9 baked donuts


19 replies
  1. Louise G
    Louise G says:

    I’m having problems with almond/almond flour. Do you think I could substitute tigernut flour in its place? Please let me know as I would love to try this recipe. Thank you.

  2. Chuck
    Chuck says:

    All excited to make these and I discover I have almond meal instead of almond flour. Are they the same and can I use the almond meal?

  3. Frances
    Frances says:

    I’m looking forward to making these soon, but I have one question: is the measurement of 1 3/4 almond flour in cups?


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