Apple Cider Donut Holes
Apple cider donut holes — soft, spiced, and rolled in cinnamon sugar. The perfect fall bite that pairs with your morning coffee or an afternoon treat.Made with simple ingredients and baked instead of fried, they’re easy enough for a weekday but cozy enough to share all season long.
Ingredients
Ingredients (makes ~18–20 donut holes)
- 1 cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup coconut sugar, or raw cane sugar
- 2 large eggs, room temp
- 1 cup apple cider, reduce to ⅓ cup
- 2 tbsp coconut oil or avocado oil, melted
- 2 tbsp dairy-free milk
- 1 tsp vanilla extract
For Rolling/Finishing:
- 2 tbsp melted coconut oil or butter
- ⅓ cup coconut sugar mixed with 1 tsp cinnamon
Instructions
Instructions
- Reduce the cider: In a small saucepan, simmer 1 cup apple cider over medium heat for 15–20 minutes, stirring occasionally, until it reduces to about ⅓ cup. Cool slightly.
- Preheat oven to 350°F (175°C). Grease a mini muffin pan.
- In a medium bowl, whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
- In another bowl, whisk eggs, reduced cider, melted coconut oil, milk, and vanilla until smooth.
- Stir wet ingredients into dry until just combined. Batter will be thick.
- Scoop about 1 tbsp batter into each mini muffin well (fills ~18–20).
- Bake 11–13 minutes, until lightly golden and a toothpick comes out clean.
- Cool for 5 minutes, then brush or dip each donut hole in melted coconut oil/butter and roll in the cinnamon sugar mix.
Tried this recipe?Let us know how it was!