Donuts. Who doesn’t love them?! But they aren’t exactly a healthy choice to make a habit out of. A healthy lifestyle is all about balance. I eat very healthy, but every now and then I need a treat, and when those cravings hit, I chose to treat myself with something that is made with good ingredients and is satisfying.
I first made these donut muffins years ago and they were such a hit with everyone who tried them. They are small, 2 bite pieces of goodness that taste JUST like a donut hole, but its baked, not fried, and ultimately a better choice for a treat. They are light and fluffy on the inside but crispy on the outside…and the cinnamon sugar topping seals the deal. I use vegan butter and almond milk in these to lighten them up, so I don’t feel as bad rolling them through the cinnamon sugar.
These are a fun treat to make for a party and a popable treat that you don’t have to feel guilty about- as long as you don’t eat the whole batch!
This recipe usually yields about 20 donut muffins.
For the Muffins:
1/3 cup white sugar
1/4 cup vegan butter, melted. (I use Earth Balance)
3/4 teaspoon nutmeg
1/2 unsweetened almond milk
1 teaspoon baking powder
1 cup oat flour (or regular white flour works for this too)
For the Topping:
1/4 cup melted vega butter
1/4 cup white sugar
1 teaspoon cinnamon
Heat oven to 375, and grease a mini muffin tin with coconut oil
Mix the 1/3 cup sugar, 1/4 cup melted vegan butter, and nutmeg in a large mixing bowl. Stir in the almond milk until combined. Then add in the flour and baking powder and mix until just combined. Do not over mix- this will cause the muffins to turn out tough.
Fill the greased mini muffin cups about 3/4 the way full with the batter and bake in the oven for about 15 minutes, or until golden and crisp along the edges.
While the muffins are baking, place the 1/4 cup of melted vegan butter in a small bowl or ramekin. In a separate bowl, mix the 1/4 cup sugar with the cinnamon. Once the muffins are finished baking, remove them from the oven and let them rest of 5. Once they are cooled, working one at a time, dip each one in the melted butter until coated and then roll them in the cinnamon sugar mix.