When fall hits, my baking juices start flowing. These adorable baked apple cinnamon donut holes are just the ticket to make your kitchen smell like heaven and get your taste buds singing. They are vegan, soft, fluffy, and quick to throw together.
I used half spelt flour and half all purpose flour in these baked apple cinnamon donut holes, but if you don’t have spelt flour on hand, no problem, just use all purpose flour. You will also need a mini muffin tin, which is how these little cuties are baked. Drop a comment if you try these and don’t forget to tag @thymeforhoney on IG!
Baked Apple Cinnamon Donut Holes
- Mini muffin tin
- ½ cup applesauce
- ½ tsp baking soda
- 2 tbsp flax meal + 4 tbsp water
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ tsp baking powder
- 2 tbsp melted coconut oil
- 2 tbsp coconut sugar
- ¼ cup coconut milk or almond milk
- 1 tsp vanilla
- ½ cup all purpose flour
- ½ cup spelt flour
- 1 tbsp coconut sugar
- ½ tsp cinnamon
- 2 tsp melted coconut oil
- Preheat your oven to 350 degrees. Grease a mini muffin tin and set aside.
- In a small bowl, stir together the applesauce and baking soda. Set aside.
- Using a medium mixing bowl, add the ingredients from the flax meal down to the vanilla. Stir to combine.
- Add in the applesauce mixture along with the flours and stir until just combined.
- Scoop one heaping tablespoon of batter into each muffin cup, filling 16 holes.
- Bake for 12 minutes. Allow the donut holes to cool in the pan for 5 minutes, then on a cooling rack for 5 minutes.
- Place warm donut holes in a medium mixing bowl, drizzle with a teaspoon of coconut oil then toss them with the cinnamon sugar mixing. Repeat the process once more.