Paleo Apple Cinnamon Donuts

5 from 6 votes

Fresh apples and warm cinnamon make these baked donuts feel like the best part of fall. They're soft, lightly spiced, and just the thing to enjoy with a hot cup of coffee on a crisp morning. I have a feeling they'll become one of your favorite seasonal treats, too.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Servings:

Author: Amy Rains

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.

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