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Cinnamon Sugar Apple Cider Donuts

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Breakfast, Dessert
Servings 12


For the Donuts

  • 2 cups oat flour (I use homemade)
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 2 eggs (flax or regular eggs)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup water or milk of choice (I use non-dairy milk)
  • 1/4 cup olive oil (or melted coconut oil)
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract

For the Cinnamon Sugar Topping

  • 3 tbsp coconut oil, melted (or vegan/regular butter)
  • 1/3 cup coconut sugar
  • 1 1/2 tsp cinnamon


  • Preheat the oven to 350°F and grease 12 donut molds with cooking spray (I use 2 donut pans with 6 donut molds each).
  • Next, make the donuts: mix together all of the dry ingredients in a large bowl until fully combined. Slowly add the wet ingredients to the dry ingredients, one at a time, then whisk well to combine.
  • Carefully add the donut batter to the prepared donut pans, distributing it evenly between the 12 molds. Bake the donuts for 20 minutes, or until a toothpick inserted in the center of one comes out pretty clean.
  • After baking, let the donuts cool for 10-15 minutes before removing them from the donut pans.
  • While the donuts are cooling, prepare the cinnamon sugar topping. Melt the coconut oil in the microwave or over low heat in a small saucepan and then add it to a small dish and set aside.
  • Combine the cinnamon and coconut sugar in a separate small bowl and mix well then set aside.
  • Once the donuts have cooled slightly, lightly dip the tops of the donuts in the melted coconut oil and then in the cinnamon sugar mixture. Repeat with each donut.
  • Let the coated donuts cool completely on a wire rack before storing.



You can store these donut holes on the counter for 2-3 days, in the fridge for 4-5 days, or freeze them for several months!
Keyword Apple Cider Donuts, Cinnamon Sugar Apple Cider Donuts, Cinnamon Sugar Donuts, Fall Donuts, Homemade Donuts