These light and fluffy baked donuts are full of apple spice flavor without any of the heavy grease you find in a traditional fried donut.
When you live in the nation’s 3rd largest apple producing state, it can be next to impossible avoiding apple cider donuts all season. Full disclosure: we had our first fresh-pressed glass of cider and obligatory donut at a nearby orchard back in late-August during an unseasonably cool day.
When I found myself at another orchard the very next weekend tempted by yet another batch of freshly fried apple cider donuts, I decided to take matters into my own hands. Don’t get me wrong, I’ve had plenty of indulgences this pregnancy but truth be told: I’ve never been a huge fan of fried donuts. I didn’t grow up eating fried foods and as a result, they pretty much always give me a stomach ache about 30 minutes post-consumption. Good times.
Worry not! These baked apple cider donuts are fluffy and moist with the perfect amount of cinnamon and spices. The brown sugar topping adds a subtle crunchy texture and a bit of added sweetness so that you don’t realize you’re eating something healthy.
No forks required.
- 1 1/4 cup whole wheat pastry flour
- 1/4 cup brown sugar packed
- 1/4 cup white sugar
- 1/4 cup flax seed meal
- 1/4 cup toasted wheat germ honey crunch or regular
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup apple cider
- 1 egg
- 1/4 cup plain yogurt low fat
- 2 tablespoons coconut oil melted & cooled
- 1/2 teaspoon vanilla
- 2 tablespoons brown sugar
- 2 tablespoons honey crunch toasted wheat germ
- 1 teaspoon cinnamon
- Pre-heat oven to 400 degrees and spray donut pan with cooking spray.
- In a large bowl, whisk together dry ingredients: whole wheat pastry flour through ground ginger.
- In a medium bowl, whisk together wet ingredients: apple cider through vanilla. Slowly incorporate wet ingredients into the dry ingredients. Stir until just combined, careful not to over-mix.
- Fill donut pan 1/4 cup at a time using a measuring cup or ice cream scoop.
- Bake for 8-9 minutes or until toothpick comes out clean. Let donuts cool on rack for 10 minutes.
- While donuts are cooling, mix together brown sugar topping. After donuts have cooled for 10 minutes, remove from pan and dip in the brown sugar topping. It's important to do this while donuts are still slightly warm.
- Serve donuts warm or at room temperature.
If you don't have flax seed meal or toasted wheat germ, replace with same quantity in whole wheat pastry flour for the donut batter.
If you are looking to replace the toasted wheat germ in the brown sugar topping, just replace with additional cinnamon and sugar.