My sweet new friend, Erin from Texanerin Baking is here today with a recipe for simple and delicious Cinnamon Sugar Donut Muffins. Don’t let the “healthy” ingredients fool you… Erin has come up with a recipe that is so sinfully amazing! Thanks, Erin for helping out today!
To see more of Erin’s healthier dessert options, check out her blog, Texanerin Baking!
Hi everyone! I’m Erin and blog over at Texanerin Baking, which is all about making healthier baked goods that taste just as decandent and amazing as their unhealthy counterparts! I do about half whole wheat goodies and the other half is usually grain-free. I don’t have any dietary issues – I just happen to love almond flour and so my goodies coincidentally come out grain-free and gluten-free.
I realize most people don’t have almond flour at home so today I made something 100% whole grain for you! I really recommend using white whole wheat in these. It’s got all the nutrition of regular whole wheat flour but doesn’t have that cardboardy whole grain taste. The whole grain taste is usually easy to cover up with cocoa powder, spices and other strong flavors, but here we just have a little cinnamon, which isn’t enough to be victorious over regular whole wheat. ;) If you don’t have white whole wheat, you can totally use all-purpose flour.
I rarely bake vegan, just because I really love using eggs in baking, but sometimes you just need a cinnamon sugar donut muffin and so you have to find a vegan recipe. But any vegan recipe won’t do for me – it needs to taste exactly like a egg-laden, butter-filled version (like these peanut butter chocolate chip macaroons!) and these vegan cinnamon sugar doughnut muffins from Baker By Nature fit the bill! They’re soft, fluffy, moist and completely funkiness-free.
So I made these muffins, and I guess I was so ecstatic at how they came out that I wasn’t thinking about the vegan thing and dipped them in butter. Whoops. So these aren’t actually vegan anymore! If you need a vegan version, dip them in melted coconut oil or just sprinkle the cinnamon sugar on top of the muffins before baking.
I hope you enjoy the muffins and if you ever have a hankering for some healthier sweets, I’d love to have you come over and visit me on Texanerin Baking!
- 1 3/4 cup (219 grams) white whole wheat or all-purpose flour
- 1/2 cup (100 grams) unrefined or granulated sugar (use 3/4 cup if you like things on the sweeter side)
- 1 Tbsp baking powder
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1 cup (230 grams) applesauce
- 1/2 cup (118ml) warm milk
- 1/2 cup (112 grams) melted refined coconut oil or canola oil
- 2 Tbsp maple syrup
- 1/3 cup butter, melted (or coconut oil for a vegan version)
- 3 Tbsp granulated sugar
- 2 tsp cinnamon
- Preheat the oven to 400F and grease a mini muffin tin.
- In a medium mixing bowl, mix together the flour, sugar, baking powder, salt and cinnamon.
- In a large mixing bowl, mix together the applesauce, milk, oil and maple syrup.
- Add the dry mix to the wet and stir just until combined! Over-stirring will result in tough muffins.
- Fill the liners almost completely full and bake for 6-8 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- While the muffins are baking, mix together the sugar and cinnamon in a small bowl.
- Immediately turn the muffins out onto a wire rack and dip each muffin in the melted butter and then roll in the cinnamon sugar.
- Place on the wire rack to cool completely.
- Serve immediately and refrigerate any leftovers in an airtight container for up to 5 days.
Adapted from Vegan cinnamon sugar doughnut muffins from Baker By Nature