Gluten Free Donut Muffins : Top 8 Free
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!
