Paleo Maple Cinnamon Donuts
I don’t know what it is, but there’s something about warm, fresh baked donuts in the fall that really tickles my fancy. I can’t be the only one. This Maple Cinnamon Donut recipe mixes together those cozy flavors of fall but in a healthier treat! If you’re craving a donut, but are maybe hoping for something a little lighter or not fried, give this one a go. They’re so fluffy, delicious and a really spectacular afternoon pick-me-up. Also, an excellent and easy treat to bake for a tailgate this fall or a get together to watch a game.
Just gonna throw this out there, another awesome perk of this healthy donut recipe...they make your home smell aaaaahhmazing while you’re baking them! Just sayin. Better than any fall candle you can buy.
If you give these a try, please let me know what you think!! Always down for some feedback.
Thanks so much for stopping by!
xxSlim
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 9
Ingredients
Donuts:
1 cup cassava flour
1 tbsp cinnamon
1 tsp nutmeg
1 tsp baking powder
¼ cup coconut sugar
¼ cup maple syrup
¼ cup unsweetened apple sauce
2 eggs
½ c almond milk
Cinnamon Maple Frosting:
¼ cup vegan cream cheese (let it sit out so it gets soft)
1 tbsp maple syrup
1 tsp cinnamon
1 tbsp almond milk
½ tsp vanilla
Instructions
Preheat the oven to 350℉ and prep donut pan(s) with nonstick spray. I use two donut pans that have 6 molds each (got them off of Amazon for like $10).
In a large bowl, mix together the cassava flour, cinnamon, nutmeg, and baking powder, and then set aside.
In a separate bowl, whisk together the coconut sugar, maple syrup, apple sauce, eggs, and almond milk until well combined.
Add the wet ingredients to the large mixing bowl with the dry ingredients and stir together until completely combined.
Pour the batter into a large ziplock bag, close it, and then cut a corner off of the bag. Carefully pipe (almost like squeezing toothpaste out of a tube) the batter into the donut molds. Should fill about 9 molds.
Place in the oven and bake for 25 minutes or until golden brown and a toothpick comes out clean.
Remove the donuts from the oven and let cool for 5 minutes before transferring to a cooling rack.
While the donuts cool completely, mix together the vegan cream cheese, maple syrup, cinnamon, vanilla, and almond milk in a small bowl until well combined.
Once the donuts are cooled, dip the tops of them into the frosting to get an even coating. If you have extra frosting, feel free to spread it onto the donuts with knife.
Serve right away or store in the refrigerator for up to 5 days.
