Hello from Iowa! I’ve been here for a couple of days as part of an Iowa Corn Quest trip with some fellow bloggers, visiting farms and learning about all things CORN! It’s been so fun and I can’t wait to share more with you in a full post about the visit soon. At the same time, I’m excited to get home to my family tonight. And then I’ll be in go-go mode because I’ve got to get us ready for our camping weekend! ❤️ Eeek, I’m so excited! In the meantime, let’s move it right along… It’s fall breakfast week here on the blog apparently. On Monday I shared my whole wheat pumpkin pancakes and today I’ve got these baked apple cinnamon donut holes for a fun fall breakfast treat! ❤️ Cause who doesn’t love some donuts?! (I’ve previously made my whole wheat cinnamon sugar baked donuts and my whole wheat chocolate baked donuts if you want to check those out. And these baked pumpkin donut holes are so yummy, too.) These apple donut holes are melt-in-your-mouth soft on the inside and dunked in a delicious cinnamon sugar coating for a crispy exterior that’s seriously addictive!
Now, y’all know that I usually use natural sweeteners in my cooking and baking. (Check out my whole category of healthy fall baking recipes for tons of those!) But sometimes, you just gotta use a little sugar. And can I just say, my kids get seriously excited about those times. They gobble these up so fast! Actually, everyone does. I’ve made these for brunch parties before and wow, they are such a hit! ❤️
Notes on these baked apple cinnamon donut holes:
I use white whole wheat flour, but you can also use regular whole wheat flour or even all-purpose flour instead. Do make sure to use unsweetened applesauce for this recipe. I usually let these cool completely before dunking them, but you can serve them warm as well. Making these baked donut holes for a party? You can bake the mini donut muffins ahead of time and then wait until you are ready to serve them to dunk them into the butter and cinnamon-sugar coating. If you have some very little kids, you can just leave off the cinnamon-sugar coating and have a healthier apple mini muffin for them. (I’ve tried them that way too and they are still delicious!) These are best stored in the fridge after the first day so they don’t get too soft/soggy. They’ll keep there for an additional 2-3 days. You can also freeze them for up to 2-3 months.
(My hand model/5-year-old son is going in for one! ) I hope you add these baked apple cinnamon donut holes to your fall weekend plans. I think they will become a fast favorite! Enjoy! XO, Kathryn P.S. Check out these other fun fall apple breakfast recipes:
Whole wheat apple cinnamon breakfast cookies Apple cinnamon quinoa breakfast muffins Whole wheat pumpkin applesauce bread Slow cooker apple butter, no sugar added
I use white whole wheat flour, but you can also use regular whole wheat flour or even all-purpose flour instead. I usually let these cool completely before dunking them, but you can serve them warm as well. Need to make these ahead? You can bake the mini donut muffins the day before and then wait until you are ready to serve them to dunk them into the butter and cinnamon-sugar coating. If you have some very little kids, you can just leave off the cinnamon-sugar coating and have a healthier apple mini muffin for them. These are best stored in the fridge after the first day, so they don’t get too soft/soggy. They’ll keep there for an additional 2-3 days. You can also store leftovers in the freezer for up to 2-3 months.
Pyrex Glass Mixing Bowl Set (3-Piece) Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
