They’re a fun treat to share with the kids AND a healthy breakfast to serve all year long!
– Whole-wheat flour – Applesauce – Melted butter – Milk – Egg – Vanilla extract – Maple syrup – Baking powder – Cinnamon
Add the egg, milk, butter, applesauce, vanilla, and maple syrup to a medium bowl. Stir well to combine. Stir in the rest of the ingredients.
Spoon into prepared and greased donut pan, filling each full. (You'll use a heaping ¼ cup batter in each.)
Bake for 14-16 minutes or until lightly golden brown around the edges and a cake tester inserted into the center comes out cleanly.
Let cool in pan for about 2 minutes, then turn out onto a wire rack to cool. (If you don’t have a donut pan, you can bake these in a mini muffin tin.)
Add the cinnamon and sugar to a bowl and stir to combine. Brush the top of each donut with a little butter. Invert the donut and rub gently into the cinnamon sugar mixture to coat.
Serve warm or at room temperature. These are best eaten on the day they are made, but can be stored in an airtight container for up to 3 days.
Use smooth applesauce for a consistency close to cake donuts. (Chunky applesauce will have chunks of apples which the kids may or may not mind!)