Baked Cinnamon Apple Donuts

With a house full of folks to feed every day over the holidays, I was looking for some healthy recipe choices the whole family would enjoy. Everyone in my family enjoys fresh baked muffins, pancakes, or French toast for breakfast, but one day I decided to try something different and made these baked donuts. Though low in fat, the grated apple kept the donuts moist, and by how quickly they disappeared I’d have to say they were a huge hit. This was my first time to make baked donuts, and after making these apple ones, I certainly will make baked donuts again.

I buy my oat flour either in health food stores, in the organic section of my grocery store, or at such specialty stores as Whole Foods. If you cannot locate oat flour where you live, you can simply make your own by putting rolled oats in your blender, and processing them until they become powdery. You can also use whole wheat pastry flour in place of the oat flour. You do need a donut pan to make these donuts, but they are now available in most kitchen stores.

 

Why Healthy

  • Baking donuts is a much healthier option than deep frying.
  • Grated apple helps to keep the apples moist when reducing the fat by using low fat milk.

 

Print

Baked Cinnamon Apple Donuts

Yield: Makes 12 Donuts

Prep Time: 15 mins

Cook Time: 22 mins

Ingredients:

1 Cup Oat Flour
1 Cup All-purpose Flour
1/2 Cup Sugar
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Ground Cinnamon
3/4 Cup Low Fat Milk
2 Large Eggs
2 Tablespoons Melted, Unsalted Butter
1 Teaspoon Vanilla Extract
1 Apple, Peeled & Finely Grated, Then Squeezed Dry
Topping:
2 to 3 Tablespoons Melted Butter
1/2 Cup Sugar Mixed With 1 Tablespoon Ground Cinnamon

Directions:

Preheat oven to 400 degrees F. and spray the donut pan with cooking spray.
In one bowl, stir together the two flours, sugar, baking powder and cinnamon.
In another bowl, whisk together the milk, eggs, melted butter, vanilla, and apple.
Dump the wet mixture into the dry and stir just until combined.
Use a spoon to fill the donut indentations in the pan, filling just below the top.
Bake for 10 to 12 minutes or until set and lightly browned on the bottom.
Turn the pan over to release the donuts onto a wire cooling rack, spray again, and cook the remaining donuts in the same manner.
Let the cooked donuts cool for 3 to 4 minutes, then brush with the melted butter and toss in the cinnamon sugar mixture.
Serve warm or eat at room temperature.

 

3 Responses to “Gingerbread Snacking Cake”

  1. Carla — November 21, 2013 @ 11:15 am

    Hello Deborah,

    I am reading this website regularly and I love your approach to food. I’m Dutch and I’m curious about other cultures and their food/recipes. I’ve made this gingerbread cake and it turned out alright but I have a question for you. I never used molasses before and to me it taste and smells like licorice! (we Dutch like our licorice or “drop” as we call it but as candy not in a cake). The taste of the cake for us (my family) is overpowered by the taste of molasses. I like the light structure of the cake and its moistness and want to make it again only with half the amount of molasses. Do I need to substitute the other half with an other ingredient for the balance in the recipe? And what would you recommend to substitute it with? I’m looking forward to read your answer.

    [Reply]

    recipe Reply:

    You could use honey in place of some of the molasses.

    [Reply]

    Carla Reply:

    thank you! I’ll give it try.

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