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Baked Whole Wheat Apple Cider Donut Holes

Donut Holes

We adore donuts in the fall, but don’t want to get in the habit of making them at home. Fried foods are delicious, but deadly! Instead, I like to bake donut holes. It is so much healthier and just as delicious. This easy recipe has been making the rounds in our house a lot this fall. They taste just like our favorite apple cider donut holes but are baked in mini muffin tins. So much easier! I also love that I don’t have to clean up the oil at the end of the day. Get cracking and make these your new favorite fall treat!

Baked Whole Wheat Apple Cider Donut Holes

adapted from Feastie

2 cups white whole wheat flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon

1 large egg

2/3 cup light brown sugar

½ cup applesauce

1 teaspoon vanilla extract

1/3 cup honey

1/3 cup apple cider

1/3 cup plain yogurt

2 tablespoons vegetable oil

2 tablespoons melted butter

3 tablespoons granulated sugar

2 teaspoons ground cinnamon

1. Preheat the oven to 400 degrees F. Coat a 24 cup mini muffin tin with cooking spray.

2. In a large bowl mix the flour, baking powder, soda, salt, and cinnamon. In a second bowl whisk together the egg, sugar, applesauce, extract, honey, cider, yogurt, and oil until smooth. Fold the wet ingredients into the dry ingredients until smooth.

3. Use a cookie scoop to fill the muffin tin ¾ full. Bake for 10 to 12 minutes or until the tops spring back when touched.

4. While the donut holes are baking melt the butter in a small bowl. I sometimes roll the muffins into true circles like the ones above. When they are warm they can still be molded. Then, mix together the sugar and cinnamon.

5. Once the muffins have finished baking allow them to cool for 5 minutes. Then roll them in the melted butter, followed by the cinnamon-sugar.

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