Food & Recipes

These Baked, Cinnamon-Coated Donuts Are Your Oil-Free Churro Alternatives

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Have you ever gone out of your way and traveled to the state fair just to get your annual fix of the delicious, fried, and sugar-coated funnel cakes and churros sold there? (And if there’s cinnamon in the mix, even better!) If so, you’re going to love these donuts. They’re completely coated in cinnamon sugar, just like the funnel cakes and churros you’d find under the Ferris wheel. Unlike those oily pastries, though, these sweet treats are made with almond butter and baked. That means you can get the same satisfying (and unexpected but delightfully nutty) taste without any of the greasy fingers.

Ingredients

  • 1 cup, plus 2 Tbsp. whole wheat pastry flour
  • 1/3 cup coconut sugar
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 2 eggs
  • 2 Tbsp. applesauce
  • 1/2 cup almond milk (any milk will work)
  • 2 tsp. vanilla extract
  • 1/4 cup Justin’s Cinnamon Almond Butter

To coat:

  • 1/2 cup sugar
  • 1 tsp. cinnamon

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Coat donuts pan with cooking spray. Set aside.

2. Combine first five ingredients (flour through cinnamon) in a large bowl. In a small bowl, whisk together eggs, applesauce, milk, vanilla, and almond butter.

3. Slowly add wet ingredients to flour mixture and stir until it’s well combined.

4. Fill donuts pan 2/3 full and bake for 10 to 12 minutes. Cool slightly.

5. Meanwhile, combine sugar and cinnamon in a small bowl. Coat warm donuts in cinnamon-sugar mixture and enjoy!

Tip: Although donuts are best when they’re hot, they can be kept (and still taste just as great) one day longer in a sealed paper bag or paper box. If you decide to use a plastic container to store your freshly made donuts, be sure to line it with a paper towel — this will absorb any unwanted moisture. No one likes soggy donuts!

This recipe was originally published by Justin’s.

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