Baked Apple "Donut Holes"
Recipe - ShopRite of Englewood
Baked Apple "Donut Holes"
000
Ingredients
1 tablespoon flaxseed meal
3 tablespoons water
2 tablespoons milk of choice
1 teaspoon apple cider vinegar
1 Pouch, Once Upon a Farm Green Kale & Apple s blend
¼ cup avocado oil or light olive oil
1 teaspoon vanilla extract
1 cup of oat flour (not packed, weighed 100g)
¾ teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon fine sea salt
Dash of nutmeg
3 tablespoons coconut butter, melted
Directions
- Preheat oven to 350ºF and generously spray 14 cavities of mini muffin pan with oil.
- Make oat flour: Make oat flour by pulsing down about 1.33 cups rolled oats into fine flour; measure out to 1 cup and set aside.
- Make flaxseed egg: In a small bowl combine flaxseed meal with water and set aside for 3-5 minutes.
- Make “buttermilk”: In a separate bowl combine milk with vinegar and set aside.
- Combine wet ingredients: In a medium bowl whisk together Once Upon a Farm Organic Fruit & Veggie Blend: Green Kale & Apples Pouch with oil. Then whisk in flaxseed mixture and vanilla extract until combined.
- Add in dry ingredients: Add in oat flour, baking soda, spices and salt; stir until almost combined then add in milk-vinegar mixture, stirring until fully incorporated.
- Distribute batter & bake: Evenly distribute batter into 14 cavities of mini muffin pan, filling ¾ way full – using a small cookie scoop works great for this. Bake for 10-14 minutes, until tops are golden and inserted toothpick comes out clean.
- Cool and glaze: Allow muffins to cool in pan for 5 minutes before gently removing with toothpick or butter knife. While the muffins are cooling, melt coconut butter in a microwave safe bowl on half power in 20 second increments, until fully melted. Dip fully cooled “donuts” (muffin tops) into bowl of melted butter and place on wire rack.
0 minutes
Prep Time
0 minutes
Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Bob's Red Mill Brown Flaxseed Meal, 16 oz
$3.99$0.25/oz
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
$3.99$0.01/fl oz
Bowl & Basket Whole Milk, one gallon
$4.12$4.12/gal
Bowl & Basket Apple Cider Vinegar, 16 fl oz
$1.29$0.08/fl oz
Once Upon A Farm Organic Green Kale & Apples Fruit & Veggie Blend, 3.2 oz
$2.79$0.87/oz
Not Available
Gefen Vanilla Extract - Pure, 2 fl oz
$10.99$5.50/fl oz
Quaker Oat Flour, 20 oz
On Sale!
$4.59 was $4.69$0.23/oz
Arm & Hammer Pure Baking Soda, 1 lb
$1.19$0.07/oz
McCormick Ground Cinnamon, 18 oz
$8.99$0.02/g
Morton Fine Sea Salt, 17.6 oz
$3.49$0.20/oz
Nutmeg, 6 oz
$8.99$1.50/oz
Sunscoop Toasted Coconut Butter Dairy-Free Dessert, 1 pint
$6.99$0.44/fl oz
Directions
- Preheat oven to 350ºF and generously spray 14 cavities of mini muffin pan with oil.
- Make oat flour: Make oat flour by pulsing down about 1.33 cups rolled oats into fine flour; measure out to 1 cup and set aside.
- Make flaxseed egg: In a small bowl combine flaxseed meal with water and set aside for 3-5 minutes.
- Make “buttermilk”: In a separate bowl combine milk with vinegar and set aside.
- Combine wet ingredients: In a medium bowl whisk together Once Upon a Farm Organic Fruit & Veggie Blend: Green Kale & Apples Pouch with oil. Then whisk in flaxseed mixture and vanilla extract until combined.
- Add in dry ingredients: Add in oat flour, baking soda, spices and salt; stir until almost combined then add in milk-vinegar mixture, stirring until fully incorporated.
- Distribute batter & bake: Evenly distribute batter into 14 cavities of mini muffin pan, filling ¾ way full – using a small cookie scoop works great for this. Bake for 10-14 minutes, until tops are golden and inserted toothpick comes out clean.
- Cool and glaze: Allow muffins to cool in pan for 5 minutes before gently removing with toothpick or butter knife. While the muffins are cooling, melt coconut butter in a microwave safe bowl on half power in 20 second increments, until fully melted. Dip fully cooled “donuts” (muffin tops) into bowl of melted butter and place on wire rack.