Not only are these donuts baked, but they also include two of my favorite breakfast items – non-fat vanilla Greek yogurt and maple syrup! Despite containing very little butter or oil, the donuts were super light and fluffy when they emerged from the oven. They’re brushed with a little butter then dipped in cinnamon-sugar for a really fun and relatively guilt-free breakfast treat! If you’re looking for instant gratification, you’ve come to the right place. These donuts are beyond quick and easy to throw together, perfect for a lazy Sunday morning!
By Tracey
Baked Maple Cinnamon-Sugar Donuts
adapted from Prevention RD
Ingredients:
- 1 1/2 teaspoons cinnamon
- 1/3 cup sugar
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- pinch of salt
- 1 large egg
- 1 (6 oz) container of non-fat vanilla Greek yogurt
- 1 tablespoon canola oil
- 2 teaspoons lemon juice
- 2 1/2 tablespoons maple syrup
- 1 tablespoon unsalted butter, melted
Directions:
Preheat oven to 400 F. Spray a donut pan with nonstick cooking spray.
In a wide, shallow bowl stir the cinnamon and sugar together, then set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a second bowl, whisk the egg with the yogurt, oil, lemon juice and maple syrup. Make a well in the center of the dry ingredients and add the wet ingredients. Using a rubber spatula, gently fold until the dry ingredients are just incorporated (the batter will be thick).
Transfer the batter to a resealable plastic bag and snip off one corner. Pipe the batter evenly into the 6 wells of the pan, filling each about 2/3-3/4 full. Bake the donuts for 8-10 minutes, or until they’re golden brown, and spring back when lightly pressed. Transfer the pan to a wire rack and allow the donuts to cool for just a minute or two then flip them out onto the rack.
When the donuts have cooled enough to handle (just another minute or two after you flip them out), brush the top of each one with some of the melted butter, then dip it in the cinnamon-sugar mixture. The sooner you eat these donuts, the better the texture will be, but I’ve found they’re still tasty for a day or two after baking.
Makes 6 donuts.
