Baked Apple Cider Donuts

The perfect fall treat, these healthier baked apple cider donuts are made with whole wheat pastry flour, coconut sugar, Greek yogurt, and coconut oil. I don’t know about you, but when I think of fall I immediately think of apple picking. It’s something Isaac and I enjoy doing every year around September. There are a couple of orchards relatively close to Richmond, but the one we usually go to is called Carter Mountain. It’s just outside of Charlottesville and they have the best apple cider donuts. They’re particularly delicious when you get them fresh when they’re still warm!

This year, I’m not sure if we’ll make it to Carter Mountain for apple picking so I decided to try my hand at making homemade baked donuts. And of course, in true EBF fashion, I worked to make them a bit healthier using real food ingredients like whole wheat pastry flour, apple sauce, coconut sugar, coconut oil, and Greek yogurt. A major upgrade from the traditional recipe that uses melted butter and brown sugar.

Baked Apple Cider Donuts

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 12

INGREDIENTS

• ½ cup apple cider (not vinegar)
• ⅓ cup unsweeteened apple sauce
• 1 ¾ cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/2 cup coconut sugar
• 1/4 cup plain Greek yogurt
• 3 Tablespoons melted coconut oil
• 1 egg

Cinnamon Sugar Topping:

• 1 Tablespoon melted coconut oil
• 1/2 cup organic cane sugar
• ½ Tablespoon cinnamon

INSTRUCTIONS

• Preheat oven to 350°F.
• In a medium bowl, add the flour, baking powder, baking soda, cinnamon and salt. Stir until combined.
• In another medium bowl, whisk together apple cider, apple sauce, sugar, yogurt, oil and egg until combined.
• Add wet mixture to flour mixture, and stir until just combined.
• Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
• Bake for 6-8 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
• While donuts are baking, mix together sugar and cinnamon in a shallow bowl.
• Brush each donut with coconut oil on both sides and dip into the cinnamon sugar mixture to coat. Repeat until all donuts are coated. Best enjoyed immediately but can be stored in an air-tight container for 2-3 days and reheated in the microwave or toaster oven.

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