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Creating these Baked Caramel Apple Donuts was such a sweet victory in the kitchen! Tender baked donuts bursting with warm caramel apple flavor and topped off with a glaze made using dates.
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Nutrition Facts
Baked Caramel Apple Donuts
Amount Per Serving (1 g)
Calories 138 Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Saturated Fat 1.4g9%
Cholesterol 16.9mg6%
Sodium 166.9mg7%
Carbohydrates 25.6g9%
Fiber 2.2g9%
Sugar 16.4g18%
Protein 2.4g5%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:11
Baked Caramel Apple Donuts
Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
 
Creating these Baked Caramel Apple Donuts was such a sweet victory in the kitchen! Tender baked donuts bursting with warm caramel apple flavor and topped off with a glaze made using dates.
Ingredients
  • For the donuts:
  • ½ cup coconut sugar*
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon olive oil**
  • ½ cup Silk® Caramel Almond Creamer
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • For the optional date glaze:
  • 6 medjool dates pitted
  • 6 tablespoons water
  • 1 tablespoon coconut oil
  • pinch of sea salt
Instructions
  1. Preheat oven to 350 degrees F. Spray a donut pan with cooking spray, even if it's a nonstick pan.
  2. Stir all wet ingredients (sugar, egg, applesauce, oil, creamer and vanilla) in a large mixing bowl. Add dry ingredients (flour, baking soda, baking powder and cinnamon) and mix mix until completely incorporated.
  3. Spoon batter evenly into donut pan or transfer batter to a baggie with one corner cut off, to allow for squeezing the batter out of the baggie and into the shape of a donut on the donut pan. You will have enough batter for 11 donuts.
  4. Bake for 20 minutes.
  5. While donuts are baking, prepare ingredients for glaze.
  6. For the glaze, combine dates, boiling water, coconut oil and salt in a small bowl and allow to sit for about 15 mins. Use a blender or food processor to puree mixture until smooth.
  7. When donuts have cooled for approximately 10 minutes, transfer them to wire cooling rack. (Use a butter knife to separate the donut from the pan.) Spread glaze over each donut and enjoy. Alternatively, dust with powdered sugar.
Recipe Notes

* Other sugars will also work, brown sugar would be a good substitute
**Substitute with melted butter or coconut oil, if preferred
***Whole grain pastry, spelt or all-purpose flour can be substituted.
Nutritional info below calculated with glaze. Without glaze (per donut): 102 calories, 2.4g fat, .4g sat fat, 16.9mg cholesterol, 140.1mg sodium, 18.7 carbohydrates, 1.5g fiber, 10.3g sugar, 2.3g protein

Author: Kim Lee
Course: Breakfast

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