Whole Wheat Apple Cider Doughnuts

Oh Crap. I am in so much trouble. Making doughnuts at home is far too easy and far too rewarding (to my stomach)! My friend over at Sunshine Mom who is a fellow culinary student and an awesome baker told me about these doughnuts when I told her we were looking for healthier breakfast recipes. I mean sure, these aren’t exactly granola or shredded wheat but they are pretty wholesome. At around 145 calories a pop they are perfect date for a cup of coffee and some fruit.  I tweaked her recipe a little by not putting the cinnamon sugar in the doughnut pan, only to save a few calories. I opted to roll the hot doughnuts in cinnamon sugar at the end because, hello, it’s cinnamon sugar on an apple cider doughnut-do I need another reason? 🙂

Sunshine Mom also gave me another great tip, she suggested using a piping bag when putting the batter in the doughnut pan. I went a step further and used my star tip on my piping bag for a pretty design. If you don’t have a piping bag, use a gallon ziploc bag and snip the corner of the bottom of the bag to pipe out.

I pinky promise my next recipe will not be a doughnut.

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Whole Wheat Apple Cider Doughnuts

2 cups white whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 egg
2/3 cup packed brown sugar
1/2 cup finely chopped apple
1/3 cup pure maple syrup (the real stuff!)
1/3 cup apple cider
1/3 cup nonfat greek yogurt
3T oil
cinnamon sugar (I rolled mine in 2 tablespoons of sugar and 1 1/2 tablespoons cinnamon)

Preheat your oven to 325 degrees. In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and set aside. *Chop your apple into medium size pieces. *Use a mini chopper or food processor to finely chop or even puree the apple. I like little bits of apple in the donuts, so I don’t puree. I used a large apple so I ended up only using about ¾ of it. *In a large mixer bowl(I used my KitchenAid with the whisk attachment), whisk together the egg, brown sugar, apple, maple syrup, cider, yogurt, and oil. *Switch to the paddle attachment or a large spoon and add half of the dry ingredients. Mix until just combined. *Then add the rest of the dry. Don’t overmix! *Grease whatever pan you are using. I just used pan spray. Then coat it with cinnamon sugar.(I didn’t do this, but by all means don’t let me stop you!) *Spoon the donut dough into your selected pan. If you are using a mini bundt, be careful not to overfill. I filled my less than half full and made sure not to cover the middle separation so that I would get a real donut shape. *Bake at 325 for 10-15 minutes. My mini bundts needed the full 15 minutes. While they are baking, ready a small bowl with cinnamon sugar. *When they are done baking, loosen the edges with a knife and then turn out into your bowl of cinnamon sugar. *Completely coat all sides. *Enjoy!

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