Apple Spice Doughnuts

While eating clean can be a challenge, I enjoy spending my time in the kitchen creating sweets that are less sugar-filled and more natural and plant-based. This past week, I tried my hand at making and baking healthy donuts!

With a homemade applesauce to keep these mini marvels moist, I used a combination Anti-Grain squash flour and Bob’s Red Mill apple bran spice muffin mix along with cinnamon and nutmeg for my dry ingredients.

I used a muffin pan to keep their round shape while baking, allowing them to cool after and placing on a cooling rack.

Apple Spice Donuts

Dry Ingredients:

1 cup Anti-Grain squash flour
1 cup Bob’s Red Mill apple bran muffin mix
tsp cinnamon
tsp nutmeg

Wet Ingredients:

1 large, peeled apple
1/2 cup water
1 tsp maple agave
1 tbl coconut oil
1 tsp local honey

Topping Ingredients:

melted coconut oil
tbl brown sugar
tsp cinnamon
tsp nutmeg

Chop peeled apple and add to sauce pan. Stir in water, maple agave, coconut oil, and local honey. Cover and set to medium heat. Allow to cook for 10-15 minutes or until apples are soft. Mash with a fork to create apple sauce as a binder for the donuts.

Preheat oven to 350 degrees Farenheit. In separate bowls, combine the dry and wet ingredients and slowly add the wet to the dry. Add to coconut oiled muffin pan and allow to bake for 15-20 minutes or until golden. Allow to cool slightly and move to a cooling rack.

Melt coconut oil and brush on top of cooled donuts. Roll in brown sugar, cinnamon, and nutmeg mixture and set aside. Refrigerate or freeze for breakfast, snack, or a healthier dessert.

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