Baked Cinnamon Apple Donuts
With a house full of folks to feed every day over the holidays, I was looking for some healthy recipe choices the whole family would enjoy. Everyone in my family enjoys fresh baked muffins, pancakes, or French toast for breakfast, but one day I decided to try something different and made these baked donuts.
Though low in fat, the grated apple kept the donuts moist, and by how quickly they disappeared I’d have to say they were a huge hit. This was my first time to make baked donuts, and after making these apple ones, I certainly will make baked donuts again.
I buy my oat flour either in health food stores, in the organic section of my grocery store, or at such specialty stores as Whole Foods. If you cannot locate oat flour where you live, you can simply make your own by putting rolled oats in your blender, and processing them until they become powdery.
You can also use whole wheat pastry flour in place of the oat flour. You do need a donut pan to make these donuts, but they are now available in most kitchen stores.
Buon Appetito!
Deborah Mele
Baked Cinnamon Apple Donuts
Ingredients
- 1 Cup Oat Flour
- 1 Cup All-purpose Flour
- 1/2 Cup Sugar
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Ground Cinnamon
- 3/4 Cup Low Fat Milk
- 2 Large Eggs
- 2 Tablespoons Melted, Unsalted Butter
- 1 Teaspoon Vanilla Extract
- 1 Apple, Peeled & Finely Grated, Then Squeezed Dry
Topping:
- 2 to 3 Tablespoons Melted Butter
- 1/2 Cup Sugar Mixed With 1 Tablespoon Ground Cinnamon
Instructions
- Preheat oven to 400 degrees F. and spray the donut pan with cooking spray.
- In one bowl, stir together the two flours, sugar, baking powder and cinnamon.
- In another bowl, whisk together the milk, eggs, melted butter, vanilla, and apple.
- Dump the wet mixture into the dry and stir just until combined.
- Use a spoon to fill the donut indentations in the pan, filling just below the top.
- Bake for 10 to 12 minutes or until set and lightly browned on the bottom.
- Turn the pan over to release the donuts onto a wire cooling rack, spray again, and cook the remaining donuts in the same manner.
- Let the cooked donuts cool for 3 to 4 minutes, then brush with the melted butter and toss in the cinnamon sugar mixture.
- Serve warm or eat at room temperature.
Hi Deborah,
I know you said that your family enjoyed them, but I was wondering how
they tasted the day after and if they keep well for a day or two.
Thank you,
Nora
Nora, my daughter felt they even improved in flavor by the next day, though I felt they started to dry out on day 3.
Those look absolutely delicious. The recipe seems pretty healthy too. Do you think it would be okay to leave the peel on the apple? Any time saving and added fiber is okay in my book. I will have to try these…just need a doughnut pan. I wonder if mini muffins would work…..?
Joy, adding the peel would be a good idea. I was making them for my grandkids so I peeled my apples, but if I was making them for myself I would have left the peels on.
Not having a donut pan I think I will use a muffin tin. I’ll let you knoe what happens.
Thank you for this healthy recipe. We only have mini donut pans. For this, yielded 18 mini donuts and had to bake at 16 min.
Omg soo tasty it’s quick and easy to make it’s just finding the ingredients. And the donut tin.