Popular Conditions & Diets
Ingredients
13
Time
10m
Serves
10
Recipe by Jaclyn Irwin
Ingredients
13
Time
10m
Serves
10
1 cup
Brown Suger
2 tsp
Cinnamon
ground
1 tsp
Ginger
ground
1/4 tsp
Allspice
ground
1/4 tsp
Nutmeg
ground
Gluten-Free
Dessert
1/2 cup
Unsweetened Applesauce
2
Large Eggs
1 tsp
Vanilla Extract
1/2 tsp
Kosher Salt
1 tsp
Baking Soda
1 cup
Gluten Free All Purpose Baking Flour
1/4 cup
Melted Coconut Oil
1/2 cup
Unsalted Butter
1
Preheat the oven to 350ºF and spray a mini muffin tin with avocado oil.
2
In a small bowl, combine the sugar with the cinnamon, ginger, cardamom, allspice and nutmeg and set aside.
3
In a large bowl combine the applesauce, eggs, vanilla, salt, baking soda, flour, melted coconut oil and ½ cup of the sugar/spice mixture. Mix well with a spatula to combine.
4
Use a spoon to scoop the batter into the prepared muffin tin, filling about ¾ of the way up. Place in the oven and bake for 10 to 13 minutes, until a toothpick inserted comes out mostly clean. Let cool before removing.
5
In a microwave safe bowl, melt the butter.
6
Once the donut holes are cool, coat in the melted butter and then roll in the sugar/spice mixture. Repeat with the remaining donut holes. Enjoy!
7
These taste best when fresh, but leftovers can be refrigerated in a sealed container for up to one week.
8
Substitutions: Flour: regular all-purpose flour will also work. No dairy: use a vegan butter. Brown sugar: use coconut sugar instead.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
