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 doughnut tin for the first time as well) was when I made my pumpkin carob protein doughnuts - I loved the outcome. However, I felt it was time to take the doughnut tin once more... this time using my favorite ingredient- yummy apples!

Apple Protein Doughnuts [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

110

Serves

7

Ingredients

  • 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

Preparation

  1. Preheat oven to 400 degrees. Prepare a donut pan with a light coating of nonstick cooking spray.
  2. Toss apples with cinnamon and stevia and set aside.
  3. Place the flour, baking powder, baking soda and salt together in a medium bowl and stir until thorough mixed.
  4. Place the flax egg, yogurt, oil, lemon juice and agave nectar together in a small bowl and whisk to combine.
  5. 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.
  6. 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 Information

Fat - 2g Carbs - 15g Sugar - 2.2g Protein - 8g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Kamila Gornia: Blogger, Sensual Appeal

See My Recipes

Kammie is a young college student living in the city of Chicago. She is double majoring in marketing communications and psychology while doing photography on the side. She has recently fallen in love with blogging about healthy living and food, incorporating healthful recipes and habits into her life so that she can lead a healthy life within reason. For more of Kammie’s recipes, check out her blog, Sensual Appeal.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.