Description
hese Healthy Applesauce Donuts are gluten-free, paleo-friendly, and dairy-free, made with cassava and coconut flour. Baked, naturally sweetened with applesauce, and coated in a cinnamon-sugar mix, they’re the perfect guilt-free treat!
Ingredients
Donuts:
1 cup unsweetened applesauce
2 large eggs
¼ cup melted palm shortening (or coconut oil or butter)
1 tsp vanilla extract
½ cup cassava flour (70g)
¼ cup coconut flour (25g)
1 ½ tsp cinnamon
1 tsp paleo baking powder
½ tsp baking soda
¼ tsp salt
Cinnamon Sugar Coating (optional):
3 tbsp coconut sugar
2 tsp cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease 8 slots in a donut pan with shortening or oil (I used avocado oil).
In a bowl, whisk together the wet ingredients for the donuts: applesauce, eggs, melted shortening, and vanilla extract.
In another bowl, whisk together the dry ingredients: cassava flour, coconut flour, cinnamon, baking powder, baking soda, and salt.
Pour the dry mixture into the wet mixture and stir with a spatula until well combined. The batter may be a bit odd, but it will work!
Pipe the batter into the greased donut pan. You can use a plastic baggie, piping bag, or simply scoop the batter into the pan with a spoon or spatula.
Bake in the preheated oven for 25 minutes.
Let the donuts cool for 5-10 minutes in the pan, then transfer to a wire cooling rack.
Cinnamon Sugar Coating (Optional):
In a small bowl or plate, combine coconut sugar and cinnamon. Make sure the bowl/plate is slightly larger than the donuts.
Brush the donuts with melted shortening, butter, or oil (I used avocado oil).
Dip the donuts into the cinnamon-sugar mixture, coating the tops and sides.
Notes
Serve: These healthy donuts are great for breakfast, a snack, or a healthier dessert.
Store: Store any leftover donuts in an airtight container in the fridge. Best eaten within 3-4 days after baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
