Oven-baked Apple Cider Donuts

Soft Baked Apple Cider Donuts made healthier with whole wheat flour, applesauce and Greek yogurt for the reliable fall treat that comes together in just 20 minutes! Loaded with warm spices and coated with cinnamon and sugar!

These Lighter Baked Apple Cider Donuts are everything you keep about a classic apple orchard treat, but made a little lighter! Soft, fluffy and warmly spiced, they are made with whole wheat pastry flour, Greek yogurt, applesauce and pure maple syrup. Instead of frying, these cake-like donuts are baked until perfectly tender, then coated in cinnamon sugar for the ultimate fall tr

These baked apple cider donuts have all the cozy fall flavor of traditional cider donuts with a few simple, better-for-you swaps. They're baked instead of fried, made with whole wheat pastry flour and almond flour, and use Greek yogurt and applesauce to keep them soft and moist. They're also naturally sweetened with pure maple syrup, with just a light cinnamon sugar coating for

What goes in

• 1 1/4 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon apple pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup apple cider
• 1/3 cup plain Greek yogurt
• 2 tablespoons unsweetened applesauce
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted and cooled (or you could use butter)
• 1/3 cup organic cane sugar
• 1 teaspoon cinnamon

How it comes together

1. Preheat the oven to 350 degrees F. Generously coat two 6-count donut pans with nonstick cooking spray to prevent sticking.
2. Mix the dry ingredients. Use a wide bowl, whisk together the whole wheat pastry flour, almond flour, baking powder, baking soda, apple pie spice, cinnamon, and salt until well combined.
3. Mix the wet ingredients. In a separate bowl, whisk together the eggs, apple cider, Greek yogurt, applesauce, maple syrup, and vanilla extract until smooth.
4. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the donuts dense.
5. Fill the donut pans. Spoon the batter into a large zip-top bag or piping bag and snip off one corner. Pipe the batter into each donut cavity, filling each about ¾ full. This recipe makes 12 donuts.
6. Bake. Bake for 12 to 15 minutes, or until the tops are lightly golden and a toothpick inserted into a donut comes out clean.
7. Cool the donuts. Let the donuts cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
8. Make the cinnamon sugar coating. Once the donuts have cooled, melt the coconut oil (or butter). In a shallow bowl, stir together the cane sugar and cinnamon.
9. Coat the donuts. Using a pastry brush, lightly brush each donut with the melted coconut oil, then gently coat both sides in the cinnamon sugar mixture. Serve immediately and enjoy!

Keep in mind

To Store: Store leftover donuts in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days. For the best texture, warm refrigerated donuts in the microwave for 10 to 15 seconds before serving. To Freeze: Store the baked donuts without the cinnamon sugar coating for up to 3 months in the freezer. Thaw overnight in the refrigerator, warm if desired, then add the cinnamon sugar coating just before serving.