These moist and delicious mini donuts are a little bit of heaven and difficult to stop eating. I made these a few weeks ago for breakfast and they were such a treat with other breakfast items & a lovely tea or coffee. They’re also lovely again as a mid- morning treat, or as my husband calls it, ” second breakfast” with tea. These delightful little goodies are good for a few days, especially stored in the fridge (if they last that long!) 😉

It’s truly yummy made with homemade applesauce. I have a great recipe for homemade applesauce in my cookbook, ” Plant Based Living for the Gluten Free Cook”. It’s a recipe from my husband’s childhood in Home Economics class. We still make it every Fall to this day! Of course, you can also use a jarred store bought applesauce as well.

Ingredients:

1/2 cup grass fed butter

1 cup sugar substitute

1 large egg

1 tsp vanilla extract

1 cup applesauce with cinnamon (I make mine homemade)

2 cups gluten free all purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

Topping Ingredients:

1/2 cup butter, melted

1/2 cup sugar substitute

1 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees F. Grease mini muffin tins (use 2-3 mini muffin pans) with coconut oil cooking spray.
2. In a large bowl & a hand mixer, beat together butter & sugar until light and fluffy, about 3 minutes. Beat in the egg, vanilla & applesauce until well incorporated.
3. Gradually stir in the flour, baking soda, and cinnamon.
4. Fill in the mini muffin cups until almost the top. Bake for 20 minutes or until a toothpick inserted comes out clean.
5. Let cool for 10 minutes before removing muffins from tin. While the muffins are cooling, melt butter. Set aside. Mix sugar & cinnamon topping mix in a small bowl. Set aside. When the muffins are out of the pans, dip the muffins in melted butter, then dip in cinnamon/sugar mixture. Place on a serving platter. Serve warm.