Gluten-Free Mini Apple Cider Doughnut Muffins – Recipe! Image 1
Breakfast, Food, Gluten-Free, Live

Gluten-Free Mini Apple Cider Doughnut Muffins – Recipe!

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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.

Gluten-Free Mini Apple Cider Doughnut Muffins – Recipe! Image 2

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)

Gluten-Free Mini Apple Cider Doughnut Muffins – Recipe! Image 3

Gluten-Free Mini Apple Cider Doughnut Muffins – Recipe! Image 4

Gluten-Free Mini Apple Cider Doughnut Muffins – Recipe! Image 5

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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