Apples are my favorite Fall ingredient, hands down. I mean, I love pumpkin things – but I haven’t ever really made much using pumpkin. The first time I baked something using canned pumpkin (and used the donut tin for the first time as well) was when I made my pumpkin carob protein donuts – I loved the outcome. However, I felt it was time to take the donut tin once more… this time using my favorite ingredient- yummy apples!
Ingredients (7 donuts):
- 1 medium apple, peeled and chopped
- 1 teaspoon ground cinnamon
- 1.5 tablespoons NuNaturals Stevia baking blend
- 1/3 cup vanilla protein powder (I used Jay Robb)
- 1/3 cup spelt flour
- 1/3 cup oat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 flax egg (1 Tbsp flaxmeal + 3 Tbsp warm water, mixed together and set aside for 10 minutes)
- 3/4 cup nonfat plain yogurt (or nondairy yogurt)
- 1/2 tablespoon coconut oil
- 1 tablespoon applesauce
- 1 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave nectar
- Preheat oven to 400 degrees. Prepare a donut pan with a light coating of nonstick cooking spray.
- Toss apples with cinnamon and stevia and set aside.
- Place the flour, baking powder, baking soda and salt together in a medium bowl and stir until thorough mixed.
- Place the flax egg, yogurt, oil, lemon juice and agave nectar together in a small bowl and whisk to combine.
- Carefully add the yogurt mixture into the flour mixture. Gently fold in the wet ingredients until no dry spots remain. The batter should be light and airy.
- If using a donut pan, divide the cinnamon sugar apples evenly amongst donut cups. Divide the batter evenly the cups on top of the apple slices, pressing down and shaping a bit with your fingers. The donut cups should be full. Bake 10 minutes, or until the tops are golden brown. Allow to cool 1 minute in the pan before inverting onto a wire rack.
Nutritional Stats per 1/7th of recipe (1 donut): 110 calories, 2g fat, 15g carbs, 2.2g sugar, 8g protein.