Apple Cinnamon Donuts are so easy to make, and are sure to become a new favorite baked breakfast good! These gems are loved by all, yet still packed with nutrients. Refined sugar free, grain-free, gluten-free, and Paleo.
We’ve almost completed our first week of school, and all feeling this school year is already off to a fantastic start! Dinner by 6:30 every night, Clothes laid out every night, lunches mainly packed the night before, nutritious breakfasts served without rushing, 10-15 minutes early everyday to carline, and this mama is getting it all done while the kiddos are away!!
I’m going to re-read this paragraph next month…..Just to keep myself in check.
Let’s talk more about breakfast. All week, I’ve been making my kids all the good stuff: smoothie bowls, scrambled eggs, potatoes, maple turmeric lattes (yes, requested by my daughter), and I’m totally feeling that I’m nailing it on the healthy homemade breakfast.
Once again, I am bookmarking this post so I can re-read and get myself together next month. But I specifically tried something this week that my kids never eat: DONUTS!!!
Donuts were most definitely a big part of my weekend childhood memories. Truth be told, they are not my favorite. Although I loved them as a kid, it’s hard for me to be able to eat even just a few bites of a traditional donut! Too sweet, too loaded with greasy fat, and too heavy.
I wanted to make a baked version, still packed with flavor, but somehow sneak in the good stuff too. One that I could enjoy with my afternoon tea for a pick-me-up. I also wanted a yummy donut that would be met with approval by my toughest critics: my kids!
How to make Paleo Apple Cinnamon Donuts:
Here are the ingredients we’ll need:
- blanched almond flour
- coconut flour
- cinnamon
- baking soda
- sea salt
- eggs
- unsweetened applesauce
- vanilla extract
- real maple syrup
- coconut sugar
- butter or coconut oil
We start by making a bowl of dry ingredients, and a separate bowl of wet ingredients. Mix the two together and pour into a donut pan to bake. No mixer required! I use this silicone pan is for these.
After baking and once the donuts are cooled, lightly brush each donut with melted butter or coconut oil, then dip into a cinnamon sugar mixture to coat.
My kids are obviously huge fans, or else I wouldn’t have posted. They have a perfect “buttery” and dense texture from the almond flour, but lightened up a bit with applesauce instead of oil.
Storing:
These donuts taste best when enjoyed immediately! You can also store for up to 3 days in an air tight container.
Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Paleo Apple Cinnamon Donuts
Ingredients
For the Donuts:
- 3/4 cup blanched almond flour
- 1/4 cup coconut flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 tbsp maple syrup
For the Cinnamon Sugar topping:
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 2 tbsp coconut oil or butter melted
Instructions
-
Preheat your oven to 350 degrees, and arrange the oven rack in the center position. Lightly grease a 6 cavity donut pan (can use something larger, but this recipe will only fill 6 large donuts) with non-stick spray. Set aside.
-
In a large bowl, combine the flours, cinnamon, baking soda, and sea salt. Mix well.
-
In a smaller bowl, whisk together eggs, applesauce, vanilla extract, and maple syrup. Add the wet ingredients to dry, and continue to stir with a wooden spoon until well combined and no flour pockets remain.
-
Spoon the batter into your donut pan, filling each cavity to the top. Transfer to the oven and bake for 16-18 minutes (depending on oven). Remove and set aside to cool for a few minutes.
-
While donuts are cooling, prepare the topping. Mix together the sugar and cinnamon. Lightly brush each donut with coconut oil, and dip each end of the donuts in the cinnamon/sugar mixture. Place on parchment paper.
-
Enjoy warm, or store in an airtight container for up to 3 days.
These were amazing! My husband and son devoured them, thanks so much!
Hi! You had a pumpkin donut recipe recently and I can’t seem to find it. Can you help?
Hi!! I don’t have a pumpkin donut recipe, but I should fix that 🙂 I do have pumpkin cinnamon rolls!
These are amazing, they taste like “cinnamon toast crunch cereal” and I just love it
Could I grind almonds with skin to make the flour? Thanks
Yes, definitely can do that!
Hi! This recipe looks wonderful. I just got a donut pan for Christmas & can’t wait to try it. Do you know if it works with an egg substitute & which might be best? My grandson is allergic to eggs. Thought I’d ask if you knew before I tried it.
I have not tried with an egg substitute. My best guess would be a flax egg.
Hi! I am curious to know if you can omit the maple syrup and the results will still be the same. I’m doing Whole30 and, as you may know, all sweeteners are prohibited. Thanks!
I am not sure, the maple syrup does provide a bit of moist texture. You could try it and keep me posted.
Tasted wonderful!
Perfect texture.
Easy instructions. Pantry staples, which means you can make these up “anytime”. Yum!
Oh no! Where did I go wrong? I cut cinnamon in half but other than that, followed everything but mine are very spongy but also so dry in texture. Didn’t bother with the topping yet. Admittedly I’m not a good baker. But it was spongy from when I mixed it together. Oh well I’l keep trying, the flavor is there!!
Hi! These sound so delicious! Wondering if you knew whether these could be baked in an electric donut maker rather than the oven?
I have never tried that, but they should work!
DELISH and simple ingredients!
I made these and they’re yummy but they’re dry!!! Any tips??
Do these freeze and reheat well?
Yes! You can store in the freezer, and it will take about 20 minutes to bring to room temperature.