Apple-Cinnamon Baked Donuts Recipe
Simple paleo and gluten-free recipe for baked donuts featuring fresh apples, paleo flours, and unsweetened apple sauce.
Equipment
- donut baking pan - aluminum, steel or silicone
Ingredients
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 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
Instructions
- 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