Baked Apple Cider Donuts
The perfect fall treat, these baked apple cider donuts are made a healthier with whole wheat pastry flour, coconut sugar, Greek yogurt and coconut oil.
Servings: 12
Ingredients
- ½ cup apple cider not vinegar
- ⅓ cup unsweetened applesauce
- 1 ¾ cups whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup coconut sugar
- ¼ cup plain Greek yogurt
- 3 Tablespoons melted coconut oil
- 1 egg
Cinnamon Sugar Topping
- 1 Tablespoon melted coconut oil
- ½ cup organic cane sugar
- ½ Tablespoon cinnamon
Instructions
- Preheat oven to 350°F.
- In a medium bowl, add the flour, baking powder, baking soda, cinnamon and salt. Stir until combined.
- In another medium bowl, whisk together apple cider, apple sauce, sugar, yogurt, oil and egg until combined.
- Add wet mixture to flour mixture, and stir until just combined.
- Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
- Bake for 6-8 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
- While donuts are baking, mix together sugar and cinnamon in a shallow bowl.
- Brush each donut with coconut oil on both sides and dip into the cinnamon sugar mixture to coat. Repeat until all donuts are coated.
- Best enjoyed immediately but can be stored in an air-tight container for 2-3 days and reheated in the microwave or toaster oven.
Video
Notes
Yogurt – I’ve only tested this recipe with Greek yogurt, but you could try with your favorite non-dairy yogurt instead to make these dairy-free and/or vegan. Others have tried it and said it worked great!
Eggs – I haven’t tried this recipe with a flaxseed egg, but it could work well as a replacement binding ingredient to make these egg-free and/or vegan.
Sugar – This recipe calls for coconut sugar for the donuts, and regular cane sugar for the sugar coating. You could certainly use coconut sugar for the sugar coating as well!
Whole wheat pastry flour – You can always just use all-purpose flour if that's what you have on hand! You can also sub in 1:1 all-purpose gluten-free flour to make these donuts gluten-free.
Donut Pan – If you don't have a donut pan, you can try making muffins instead! Someone else tried this and said they turned out perfectly if you double the cook time.
Recipe inspired and adapted from Cooking Light.
Nutrition
Serving: 1donut | Calories: 186kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Sodium: 177mg | Fiber: 3g | Sugar: 19g