So it’s almost spring and here I am posting a recipe about a craving I had for a fall treat. Apple donuts. You know, those highly-processed goodies coated in cinnamon sugar you get at the apple orchard every fall? Yeah. I needed to have one of those. Stat! So I went to work trying to figure out a real food version. Here’s what I came up with:
I wanted to make something closer to Pioneer Woman’s French Toast Breakfast Puffs, but somehow I was able to rally some restraint and back off tossing these in butter and coating them entirely in sugar. I compromised by just brushing the tops lightly with melted butter when they came out of the oven, and sprinkling a bit of cinnamon and sugar on top. They were much loved by both my kiddos and were a quick breakfast accompaniment throughout the week. I hope you like them, too!
- 2 cups sprouted whole wheat flour (Why I use sprouted wheat flour)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 teaspoons cinnamon
- 1 large egg
- 1/2 cup apple butter or apple sauce (increase the cinnamon by 1 teaspoon if using sauce)
- 1 tsp vanilla extract
- 1/2 cup honey
- 1/3 cup apple cider or apple juice (water can be substituted)
- 1/3 cup yogurt (I used plain Greek yogurt)
- 2 Tbsp melted coconut oil or butter
For the tops of the muffins (optional):
- 1 Tbsp unsalted butter
- 1/8 cup sugar
- 1 tsp cinnamon
Makes 12 standard size muffins
- Preheat the oven to 400 degrees and line your muffin pan with muffin liners.
- In a large bowl combine the dry ingredients: flour, baking powder, baking soda, salt and cinnamon
- In another large bowl whisk together the wet ingredients: egg, apple butter, honey, apple cider, yogurt and coconut oil.
- Combine the wet ingredients with the dry ingredients until just barely incorporated (be careful not to over-mix).
- Using a 2″ cookie scoop (or large spoon) fill muffin liners 3/4 full
- Bake at 400 degrees for 18 minutes or until tops are brown and a toothpick inserted into the center of one of the muffins comes out clean.
- (Optional) Melt the butter for the tops of the muffins. In a small separate bowl combine the sugar and cinnamon.
- Using a basting or pastry brush, brush each muffin lightly with butter.
- Sprinkle each with a light dusting of the cinnamon sugar mixture.