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Gluten Free Donut Muffins : Top 8 Free

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Equipment

Ingredients
  

  • 1 tbsp coconut oil or butter
  • 1 tbsp oil I used canola.
  • 1/4 c sugar
  • 3 tbsp brown sugar
  • 1/2 tsp vanilla
  • 3 tbsp applesauce or 1 egg or 2 tbsp aquafaba
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1 1/4 c flour I used King Arthur Flour Measure for Measure, 155 grams
  • 1/2 c rice milk or your milk of preference

For the topping

  • 2-3 tbsp melted coconut oil or butter
  • 1/2 c white sugar
  • 1-1.5 tsp cinnamon or other spice

Instructions
 

  • In a small bowl, melt coconut oil in microwave for 30 seconds. Meanwhile, measure milk in a 1/2 measuring cup and also allow to come to room temperature.  
  • While those are coming to room temperature, combine baking powder, baking soda, salt, nutmeg and flour in a small bowl. I personally prefer weighing my flour instead of using a measuring cup, and I sift my flour prior to adding it to the other ingredients. Set bowl of dry ingredients aside. 
  • Place melted coconut oil and canola oil in bowl of stand mixer. To that, add the white and brown sugars, and vanilla. Cream ingredients together for 3 minutes. 
  • Add applesauce and whip for up to 1 minute. 
  • Alternately add bowl of dry ingredients and milk, adding half of each until incorporated. Use a rubber spatula to make sure all flour is dissolved into the batter. 
  • Allow batter to rest for 20 minutes. Meanwhile, preheat oven to 350 degrees.
  • ightly spray muffin pan with cooking oil (like Pam) and dust with gluten free flour. Fill the wells with batter. For mini muffins, I like to use a small scoop, which holds approx. 1.5 tbsp. If using a larger muffin pan, use two scoops per well. 
  • Bake at 350 degrees for 13-15 minutes for mini muffins, 16-18 minutes for standard size muffins. Allow to cool in donut pan for 5 minutes, then remove and place on cooling rack.
  • While donut muffins are cooling, combine sugar and cinnamon in a small glass bowl. 
  • In a separate shallow bowl, melt 2-3 tbsp coconut oil. (I use my microwave to do this.)  
  • Dip donut muffins in coconut oil, then roll in cinnamon sugar mixture. I find it easiest to dip and coat the bottoms of all the donut muffins. After the bottoms are coated, then i go back and dip the tops in coconut oil, and cover in cinnamon and sugar. I find it's easier to handle the donut muffins this way, and creates less mess. 
  • Enjoy fresh. They can also be frozen and reheated in microwave for 8-10 SECONDS.

Notes

To turn these into apple cider donut holes, boil one cup apple cider, until it reduces down to 1/2 cup, and use this in place of the milk. I also ground Bare baked apple chips i my blender, and subbed a 1/4 ground apple chips for 1/4 gluten free flour.
Tried this recipe?Let us know how it was!