Baked Apple Cinnamon Donut Holes
These baked donut holes are vegan, perfectly soft, and just the ticket for a crisp fall morning.
Servings: 16 Donut holes
Equipment
- Mini muffin tin
Ingredients
- 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
Cinnamon Sugar
- 1 tbsp coconut sugar
- ½ tsp cinnamon
- 2 tsp melted coconut oil
Instructions
- 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.
- Enjoy!