Apple Cider Donuts are always a fall favorite, but this time around I wanted to make them healthier with similar flavors. Most doughnut recipes are deep fried, but these are baked and I used only almond flour, replacing all-purpose flour to give them a slight nutty taste. Muffins are one of the easiest one-bowl prep treats that are scrumptious to serve for a quick grab and go during the week, or as something to savor on the weekend.
This recipe is actually gluten-free because I used almond flour and a little protein powder, which makes them quite fit for enjoying at breakfast time. The apple cider vinegar offers a fall essence and keeps the dough airy and light, one that resembles a cake doughnut, or muffin. Did you ever think a doughnut could be healthy to eat?
These tasty treasures are perfect with a hot cup of coffee or nicely brewed tea, and make great little snacks for after school. You can wrap and freeze some for a later date, but I doubt they’ll last that long.
Ingredients
Muffins
2 cups almond flour
1/3 cup granulated sugar
1/4 cup egg white protein powder or whey protein powder (unflavored)
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/4 cup butter, melted
1 1/2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
Coating
1/4 cup granulated sugar
2 teaspoons cinnamon
1/4 cup butter, melted
(Make 24 Mini Muffins)
To Prepare:
1. Preheat oven to 325 degrees. Grease mini muffin pan, set aside. In a large bowl, whisk together almond flour, sugar, protein powder, baking powder, cinnamon and salt. Make a well in the center.
2. Add eggs, 1/3 cup water, melted butter, vinegar and vanilla. Whisk mixture until smooth. Scoop into muffin pan. Bake for 15-20 minutes or until firm on top.
3. Remove from oven and let cool in pan for 5 minutes. Remove and place on a wire rack. Add sugar and cinnamon to one bowl. Add melted butter in a separate bowl. Dunk each muffin into butter and roll in cinnamon sugar. Eat warm or wrap and store for later. Enjoy!