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 recipe was for the Maple Bacon Donuts – they probably bend the paleo rules a little, but they’re so darn good. That recipe alone was 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.
This 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 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, just be aware the coconut sugar and cinnamon will likely be absorbed into the donut if you store these overnight. Just remember to set aside some of the sprinkles so you can dust these again the next day.
Dunk these puppies and enjoy! :)
Apple-Cinnamon Baked Donuts Recipe
- donut baking pan – aluminum, steel or silicone
- 4 eggs whisked
- 1 3/4 cup almond flour
- 2 Tbsp coconut flour
- 1/4 cup of unsweetened applesauce
- 1/4 cup raw unfiltered honey
- 2 Tbsp pure maple syrup Grade B preferred
- 1 apple diced small (we used a Fuji apple)
- 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
- Preheat oven to 350º F
- Grease your donut baking pan if needed
- In a medium bowl, mix dry ingredients – almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice, nutmeg and salt
- In another bowl mix the wet ingredients – eggs, honey, apple sauce, maple syrup, coconut oil and vanilla
- Pour wet ingredients into the dry ingredients bowl and mix together thoroughly
- Fold in the diced apple
- Get a large, Ziplock-type plastic bag and pour the batter into it. Release the air and seal.
- Cut a corner off the bag and pipe the batter into the donut pan.
- Fill each well only about two-thirds full – don't overfill!
- Once all wells are filled, tap the pan on the counter a few times to get the tops smooth and even
- Bake about 16-20 min. Oven cooking times vary. Check doneness with a toothpick to make sure it comes out clean
- Allow donuts to cool slightly, remove from pan, and place on cooling rack
- Mix coconut sugar and cinnamon together to sprinkle on the top (optional). Sprinkle when donuts are slightly warm to help the topping stick