Mini apple gingerbread donuts

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Autumn, Recipes, Winter

Being baked, these are far healthier than traditional donuts, and their mini size makes them a perfect bite sized treat. The mixture is heavier than cupcake batter, so don’t be tempted to make these into cupcakes if you don’t have a mini donut mould, as I’m afraid you’ll find them rather stodgy! If you want cakes/ muffins instead, try my apple and bran muffin recipe here.

These are lovely with a bit of cinnamon sugar or fruit glaze (although adding either means they are no longer free of refined sugar). I particularly like blackberry glaze- heat a handful of berries gently to release the juice, then strain, and mix with icing sugar to make a thick mixture that you can pipe over.

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Mini apple and gingerbread donuts
Mini, baked donuts, easily made dairy free and with no refined sugar.
Prep Time 15 minutes
Cook Time 10 minutes
Servings
donuts
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
donuts
Ingredients
Instructions
  1. Preheat the oven to 170C and grease the mini donut tin with a little oil.
  2. Beat together the egg, oil and maple syrup. Once well combined, sieve in the flour, baking powder and spices. Slowly add the milk and continue mixing until you have a smooth mixture. Finally, fold in the grated apple.
  3. Poor into the donut tin and bake for 10 minutes. Leave until the tin is comfortably cool enough to touch, then turn out onto a wire rack to cool completely.
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