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!
They 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.
The topping is a combo of cinnamon, coconut sugar, and coconut oil.
These come together super easily without a mixer, and probably with ingredients you already have on hand!
Paleo Apple Cinnamon Donuts
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 melted
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.