If you love donuts but want a healthier "no-guilt" version that doesn't give up flavor, these apple cinnamon almond flour donuts are so worth making! These little donuts are full of juicy apples and lots of cinnamon flavor, these donuts are a family favorite!
As a mom, I love that these include high protein almond flour to prevent sugar buzzes!
My kids are so excited we are breaking the rules today. Breakfast needs to be fun, but my biggest rule is that breakfast must have protein and not too much sugar. Nothing is worse than sitting through your first class and your tummy starts to rumble.
I love that these paleo donuts are made with all the healthy stuff....almond flour, cassava flour, egg, almond milk, and no-refined sugars. It makes these fall under the no-guilt, yes you can have another donut category :-).
Why these donuts are so great:
These baked almond flour donuts are full of flavor and are so easy to make. They tick off all of the checkboxes I have for breakfast rules. Healthy, protein, fruit, and low in sugar. If you are strict about what your family has for breakfast like I am, you are going to LOVE this recipe.
You can make them in a donut maker, or bake them in a donut pan! And aren't these gluten free donuts worth it?
Ingredients to make these almond flour donuts:
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- Cassava flour - You can also use tapioca starch or arrowroot starch.
- Apples - I prefer tart apples, but you can use any variety.
- Coconut oil - I love the flavor the coconut oil brings to these cinnamon apple donuts. You can use another light oil if you prefer.
- Almond milk - I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
Recipe step by step instructions:
Step 1: Add the dry ingredients to a large bowl and whisk to blend. In a smaller bowl, add your wet ingredients and mix well.
Step 2: Pour the wet ingredients into the dry ingredients and add the apple chunks. Mix until just barely mixed. (This will help the donuts bake up fluffier/)
Step 3: The batter should be a little thick, but not too thick. Let the batter rest for 10 minutes. See all of the delicious apple chunks? they are the highlight of this donut recipe!
Step 4: Put the donut batter into a heated donut maker or bake at 350º F in a donut pan. You can see the grain-free donuts as cooked in the donut maker.
I baked this almond flour donuts recipe in my BabyCakes Donut Maker. They taste fried, but these are just as healthy as baked donuts. You can also use a donut pan and bake these, they will taste just as good :-).
TIP: If you use a donut pan, spray coconut oil in the pan and it will help give a little crispness to your donuts.
Expert Tips and Recipe FAQ:
If you are using a donut maker, the donuts are ready in 5-7 minutes. If you are baking your paleo donuts in a donut pan, it will take 22 minutes.
I like to use apples that are on the tart side for baking. Here are some of my favorites: Granny Smith, Pink Lady, and Jonagold. They are more sweet-tart and really taste delicious in this gluten free apple donuts recipe.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk. Regular milk is also fine if you are not dairy-free
More Delicious Donut Recipes To Try:
Paleo Apple Cinnamon Donuts with Honey Nectar
- Preheat the BabyCakes Donut maker, or your oven to 350º F.
- In a small bowl, whisk all wet ingredients together.
- Take a large bowl, add all dry ingredients. Whisk to blend.
- Pour the web ingredients into the dry ingredients and add apple.
- Mix well.
- Add to sections of the donut maker or pan and cook 4 minutes in the donut maker, or until done in the oven. (*Please note, I am not listing cook time for using the oven. Many people have a mini donut pan, but most use a large donut pan and the cooking times vary between donut size.)
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- You can use cassava flour, tapioca starch, or arrowroot starch.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Let the donut batter sit for 10 minutes before adding to the donut maker. This will help the consistency of the donuts.
- These donuts will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- Drizzle with honey :-).
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)