Breakfast, Food, Gluten-Free, Live

Apple Cider Almond Mini Donut Muffins – Recipe!

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Apple Cider Donuts are a fall favorite, which I love.  I wanted to duplicate similar flavors, but with a less greasy alternative.  Muffins are an easy one-bowl preparation that are scrumptious to serve on the weekends.  So, I thought making Apple Cider Almond Mini Donut Muffins would be a nice twist to these popular treats.

This recipe is actually gluten-free because I used almond meal and a little protein powder, instead of all purpose flour.  The results are a little nuttier, instead of a traditional doughy center.  The apple cider essence is slight, but adds a nice flavor.

Bake a batch and save some for during the week when everyone is in a rush to get out the door in the morning.  I think they are perfect with a hot cup of coffee or nicely brewed tea.  These little muffins would make a great snack after school too.



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 vinager

2 teaspoons vanilla extract


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!

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