The perfect fall treat to have by your side during this chilly season - these baked doughnuts are made with healthier ingredients like almond flour and coconut sugar. They’re extra fluffy and bursting with sweet cinnamon flavors!
There are few things in life that bring me more joy than a warm fluffy doughnut in the fall. I know apple cider doughnuts are supposed to be the queen of fall doughnut flavors but I think these Baked Cinnamon Coconut Sugar Doughnuts need to be a contender for the title. They taste and smell ahh-mazing! Plus, they’re super simple to make with the help of a doughnut pan so there’s no frying involved (hellooo health-ier doughnut).
How to Make Healthy Baked Cinnamon Coconut Sugar Doughnuts
The baking of the actual doughnut it pretty straight forward — mix the dry ingredients in one bowl and the wet ingredients in a separate bowl. Then, fold in the flour mixture in with the wet ingredients and pour into a doughnut tin (this one is my favorite). The trick part is the cinnamon sugar topping. I’ve got a couple options for you:
- The Ziplock Bag Method — This is the method I use and what I’ve found to work the best. Simply place your cinnamon and coconut sugar topping mixture in a ziplock bag. Then place a warm doughnut inside and shake. Repeat with the remaining doughnuts.
- The Dip Method — This is the easiest way to coat your doughnuts. You can wait for your doughnuts to cool completely before taking them out to the pan. Melt some coconut oil in a shallow bowl or on a plate (you can use butter here too if you’d like). Mix your coconut sugar and cinnamon and place on a plate. Dip the top half of the doughnut in the melted coconut oil then dip into your coconut sugar mixture. Repeat with remaining doughnuts.
Healthy Baked Cinnamon Coconut Sugar Doughnuts
For the doughnut
- 1 ½ cup almond flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 2 eggs
- ⅓ cup coconut sugar
- ¼ cup coconut oil
- 1 teaspoon vanilla
For the topping
- 3 tablespoon coconut sugar
- ½ tablespoon cinnamon
- Preheat oven to 350 F. In a bowl, mix together the almond flour, baking powder, cinnamon, nutmeg, and sea salt and set aside.1 ½ cup almond flour, 2 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon sea salt
- In a separate bowl, mix together the eggs, coconut sugar, coconut oil, and vanilla until the sugar is almost dissolved. Slowly fold in the flour mixture until fully incorporated.2 eggs, ⅓ cup coconut sugar, ¼ cup coconut oil, 1 teaspoon vanilla
- Grease a doughnut pan with oil and fill about ⅔ of the way full and bake for 8 - 10 minutes.
- While doughnuts are cooking, mix the coconut sugar and cinnamon for the topping and pour in a ziplock bag.3 tablespoon coconut sugar, ½ tablespoon cinnamon
- Let cool for about a minute then take doughnuts one by one and place in a zip lock back with coconut sugar and shake until fully coated (alternatively, let doughnuts cool then dip the top in melted coconut oil and sprinkle with coconut sugar mixture. Store in airtight container for up to a week in the fridge