Donut Muffins

These Donut Muffins are baked with apple cider, apple sauce and rolled in a cinnamon sugar coating. They're paleo-friendly and make the perfect healthy breakfast or afternoon treat for fall. Gluten-free, refined sugar-free, dairy-free with low carb keto sweetener options.

Course Dessert

Cuisine American

Keyword apple cider donut holes, apple cider donuts, donut holes, donut muffins, fall dessert ideas, paleo donut holes, paleo donut muffins

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 40 minutes

Servings 24 donuts

Calories 54 kcal

Author Kelly

Ingredients

For the Donut Muffins

2 large eggs
1/3 cup apple cider
3 tablespoon maple syrup
1 teaspoon vanilla extract
1 1/4 cup superfine blanched almond flour
2 tablespoons coconut flour
2/3 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 tsp ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon fine sea salt

For the Cinnamon Sugar Coating

6 tablespoons ghee OR sub with vegan butter or refined coconut oil
2 tablespoon maple sugar OR coconut sugar
1 tablespoon cinnamon

Instructions

Preheat oven to 350°F. Lightly coat a 24-count mini muffin pan OR dontu hole pan with avocado oil spray or coconut oil spray.
In a large mixing bowl, beat the eggs with a fork then add maple syrup, apple cider and vanilla and whisk together until smooth and combined. Stir in the almond flour, coconut flour, baking soda, cinnamon, allspice and salt and mix until dough is uniform.
Use a spoon or fill a ziplock bag with the dough with the corner cut off to drop or pipe a tablespoon of batter into each each hole.
Bake in preheated oven for 11-14 minutes or until a toothpick inserted into the center of the donut holes comes out clean.
Remove from the oven and allow to cool in the pan for about 10 minutes.
Meanwhile melt ghee in a heat-safe bowl in the microwave in 10 second increments or over a double boiler, until just melted. Remove from heat. In a separate bowl, mix together the maple sugar and cinnamon until well combined.
Take each donut hole and dunk it into the melted ghee until fully coated. Then dip into the cinnamon and sugar mixture, making sure to coat well. Repeat until all of the donut holes are coated, then serve immediately or store in an airtight container in the fridge for up to 2 days.

Nutrition Facts

Donut Muffins

Amount Per Serving (1 donut)

Calories 54 Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 2g4%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.