Cinnamon Apple Donuts. Start your morning off right with these whole grain buttermilk baked donuts filled with shredded apple and warm cinnamon.
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Leftover Buttermilk Troubles, man have I got them bad.
If you enjoy the occasional buttermilk baked good then you have probably encountered your fair share of LBT’s. Most recipes call for a 1/2 or 1/3 cup of buttermilk but for some reason buttermilk is sold in quarts, leaving you with a ridiculous amount of leftovers.
Now, you could freeze your extra buttermilk for a recipe to be named later. Get wild and drink it (I have no idea how Tim can guzzle it straight from the carton). Or whip up a batch of baked Cinnamon Apple Donuts.
I vote for the option where you get to enjoy warm, sweet and oh-so-slightly tangy donuts this morning!
These whole wheat donuts are a hearty way to start your day. Each bite filled with bits of shredded apple and warm cinnamon. Topped with a mixture of coconut, oats and brown sugar for a nice crunch.
How to Freeze Leftover Donuts
Wrap the cooled donuts individually in plastic wrap and place in a freezer safe bag. On those mornings where you have little time for a shower, let alone a healthy breakfast you’ll be grateful for your frozen donut stash.
REHEAT one by popping it in the toaster oven for a few minutes at 325ºF and you’ll be enjoying a warm wholesome breakfast in no time.
This recipe is for baked donuts which are so much healthier and quicker than fried but do require a donut pan. I know, one more special pan you’ll only use once. But it doesn’t have to be that way…
6 More Delicious Ways To Use A Donut Pan:
- Cranberry Orange Cornbread Donuts
- Use Your Donut Pan to Bake Eggs
- Frosted Lemon Coconut Donuts
- Savory Cheddar Sriracha Cornbread Donuts
- Raspberry Coconut Donuts
- Whole Wheat Mini Pumpkin Donuts
Clocking in at around 160 calories each these tasty Cinnamon Apple Donuts even fit the bill for a sweet and satisfying afternoon snack. Especially spread with peanut butter!
So, how’s that carton looking now, still experiencing LBT? A batch of these spicy Jalapeño Pumpkin Cornbread Donuts and sweet Double Chocolate Coconut Spelt Mini Muffins should finally land your carton in the recycle bin.
- 1 medium apple, shredded (about 3/4 cup)
- 2 tablespoons unsweetened apple sauce
- 1/4 cup coconut sugar, or brown sugar
- 1 egg
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon vanilla extract
- 1 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Coconut Oat Topping:
- 2 teaspoons coconut oil, melted or substitute melted butter
- 3 teaspoons quick oats
- 1 teaspoon finely shredded unsweetened coconut
- 1 teaspoon coconut sugar, or brown sugar
- Preheat toaster oven to 350 F and grease a six cavity donut pan.
- In a small bowl combine the melted coconut oil, oats, shredded coconut and sugar. Set mixture aside for topping donuts before baking.
- Wash and shred the apple.
- In a medium bowl combine the applesauce, sugar, egg, buttermilk and vanilla extract.
- Stir in the whole wheat flour, baking powder, salt and cinnamon. Mix just until no flour can been seen.
- Quickly stir in shredded apple.
- Spoon batter into prepared donut pan filling each cavity to the top, then evenly distribute the oat topping among the donuts.
- Bake at 350 F for 13 to 15 minutes, until a toothpick inserted in donut comes out clean.
- Let cool in pan for 5 minutes and enjoy.
Shred apple using the large holes on your grater. We prefer to leave the skin on the apple but it's fine to peel your apple.
Gala apples work well in this recipe but you could try a Granny Smith or Braeburn.
Recipe adapted from this recipe.
Nutrition Information:Yield: 6 Serving Size: 1 Donut
Amount Per Serving: Calories: 160 Total Fat: 3.3g Saturated Fat: 2g Cholesterol: 31.8mg Sodium: 198.1mg Carbohydrates: 30.1g Fiber: 3.3g Sugar: 13.1g Protein: 4.8g