These baked apple cinnamon donuts will cure your jones for the farmers market donuts that are five times the calories and WW points. Show of hands how many of you bought a donut pan but rarely use it? Just me? 😂. It’s been on the “go to goodwill pile” for the longest time, but happy that I am a procrastinator.
Ingredients Needed:
- apple – I prefer using a honeycrisp, sugar bee or fuji apple for baking
- egg whites (you could use one large egg in this recipe if you wish, but I think the egg whites make the donuts fluffy)
- milk (I used cashew milk)
- flour
- baking powder
- salt
- cinnamon
- butter (I used I can’t believe its not butter light)
- cinnamon/sugar mixture (I use Cinnadust which can be found on the spice aisle at most grocery stores).
Equipment Needed
- box grater
- donut pan
- ziplock bag to make piping bag
Ingredients
- 1 cup apple, grated (about one large apple)
- 1/4 cup liquid egg whites
- 1/2 cup cashew milk (or milk of choice)
- 1/2 cup monk fruit (or non calorie sweetener of choice)
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- For the donut coating:
- 1 tablespoon melted light butter
- 1 tablespoon Cinnadust (or 3/4 tablespoon sugar mixed with 1/4 teaspoon cinnamon)
Instructions
- Add grated apple, egg white, milk and sweetener to a bowl and mix.
- Add the flour, baking powder, salt and cinnamon. Mix just until combined.
- Heat oven to 375.
- Add the batter to a large ziplock bag, and cut a small opening on one corner to create a piping bag.
- Pipe the batter into the mini donut pan that’s been sprayed with avocado oil spray.
- Bake for 8 minutes. Let cool slightly before removing.
- Dip the donut into the melted butter, then into the cinnamon/sugar mixture.
- Enjoy!
What are the top tips you need to make good baked donuts?
Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until combined. Overmixing can make them dense and tough, rather than soft and cake-like.
Use a Piping Bag for Filling: For uniform donuts that bake evenly, transfer the batter to a piping bag (or a ziplock with the corner cut off) and pipe it into the pan. This helps avoid spills and ensures each cavity is filled consistently.
Don’t Overbake: Baked donuts cook quickly, so keep an eye on them. They’re done when they spring back slightly to the touch and a toothpick comes out clean or with just a few crumbs. They will not be browned. Overbaking can make them dry.
Bonus tip: Once baked and cooled slightly, dip your donuts in melted butter before coating with sugar or glaze for a rich, bakery-quality finish!
Looking for more apple inspiration?
Check out my recipe for an apple walnut cake! So delish!
