This delicious Cinnamon Sugar Doughnut Muffins recipe is vegan but doesn’t taste dairy free! It’s fluffy, moist, a bit more dense since it’s a doughnut muffin recipe, and a little crispy on top. This was my first time baking with applesauce and I’m super excited with how yummy they turned out! I’m eating them right now for breakfast with a cup of tea! They are hubby and son approved, so I will definitely be making them again!
Cinnamon Sugar Doughnut Muffins Recipe (Vegan)
1 cup all purpose flour
3/4 whole wheat flour
3/4 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 ounces applesauce (unsweetened)
4 ounces regular almond milk ( I used unsweetened vanilla almond milk)
4 ounces olive oil (you can use coconut oil if you prefer)
2 tablespoons maple syrup
For the topping:
2 tablespoons sugar
1 teaspoon cinnamon
Preheat oven to 400 (F). I used this awesome silicone muffin pan that you don’t have to grease or line ever…or you can grease or line a muffin tray, and set aside.
In a large bowl stir together flours, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk togetherapplesauce, almond milk, oil, and maple syrup. Mix the wet ingredients into the dry, stirring until combined.
Fill the muffin cups 2/3 of the way full, sprinkle each with a little cinnamon sugar, and bake for 18 to 20
minutes. Let cool in the pan for at least 20 minutes, then transfer to a cooling wrack to cool completely.