Cinnamon Apple “Doughnuts” with Maple Vanilla Glaze

Fall is almost here, and these “doughnuts” are perfect to get you into the spirit. They’re baked and loaded with fiber and minerals like manganese and iron.

Bonus: they take less than 30 minutes, start to finish.

Honey is the only sweetener in these bad boys, and a solid dose of ground flaxseed gives them a really nice texture (and healthy fats). Whole wheat flour bakes can get dry, but the applesauce keeps these guys nice and fluffy. (You were worried I was going to use that “m” word just now, weren’t you?! Don’t worry, I got you.)

Make them with the glaze or without – they’re delicious either way! Each doughnut is only 200 calories but packs a punch of healthy nutrition, like more than 5 grams of fiber per serving, and more than 10% of the average daily calcium and iron need.

The recipe makes 6 baked doughnuts. Because the glaze is yogurt-based, you do need to keep the finished product in the fridge. They’ll hold up for about 3-4 days in a tightly sealed container. 

Meal-prep them for breakfast, or sneak them in as a mid-afternoon snack with that second cup of coffee (tea? What’s your poison?). Post a pic of yours on Instagram after you make them and be sure to tag @runliftrd! I can’t wait to see your favorite way to eat them.

Cinnamon Apple "Doughnuts" with Maple Vanilla Glaze
Serves 6
These baked doughnuts are loaded with healthy fats, minerals, and fiber. Enjoy them for breakfast, as a snack, or for dessert.
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Prep Time
15 min
Cook Time
12 min
Prep Time
15 min
Cook Time
12 min
  1. 4 Tbsp honey
  2. 1 egg yolk
  3. 2 Tbsp butter, melted and cooled down
  4. 1/2 cup skim milk
  5. 1/2 cup unsweetened applesauce
  6. 1 tsp vanilla extract
  7. 1/8 tsp ground nutmeg
  8. 1 tsp ground cinnamon
  9. 1 cup whole wheat flour
  10. 6.5 Tbsp ground flaxseed
  11. 1 1/2 tsp baking powder
  12. 1/4 tsp baking soda
  13. 1/4 tsp salt
  1. Preheat the oven to 375 degrees Fahrenheit. Spray a 6-count doughnut baking pan with non-stick cooking spray.
  2. In a large bowl, combine the wet ingredients with a wire whisk. Add the vanilla extract, nutmeg, and cinnamon.
  3. In a separate bowl, add the dry ingredients and whisk them together. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don't over mix.
  4. Pour the batter into a quart size food storage bag and seal the bag. Cut a corner of the bag to create an opening approximately 1/2 inch wide. Pipe the batter evenly into the 6 doughnut shapes.
  5. Bake the doughnuts for 11-12 minutes. Don't overbake. They are done when a toothpick inserted into the thickest part comes out clean except for a few crumbs. Cool the doughnuts in the pan for 5 minutes, then transfer them to a wire rack.
  6. To make the glaze, combine 2 Tbsp vanilla low-fat greek yogurt, 2 tsp pure maple syrup, and 2 drops liquid Stevia. Mix with a spoon. The glaze will be thin. Pour it into a sandwich size food storage bag and cut a very small piece off one corner (no larger than a millimeter or 2). Glaze the doughnuts.
  7. Keep them in a tightly sealed container in the fridge (because the glaze is yogurt-based) for 3-4 days.
Nutrition Info Without Glaze
  1. 200 calories
  2. 32.6 g carbohydrate
  3. 4.7 g protein
  4. 7 g fat
  5. 5.3 g fiber
Nutrition Info With Glaze
  1. 210 calories
  2. 34.6 g carbohydrate
  3. 5.1 g protein
  4. 7 g fat
  5. 5.3 g fiber


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