Baked Apple "Donut Holes"
Recipe - FAIRWAY MARKET OF 86TH STREET
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.
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Prep Time
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Cook Time
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Servings
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Makes 0 servings
Bob's Red Mill Brown Flaxseed Meal, 16 oz
$4.49$0.28/oz
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$7.69$0.02/fl oz
Organic Valley Reduced Fat Milk, half gallon
On Sale!
$5.99 was $6.99$0.09/fl oz
Brad's Organic Apple Cider Vinegar, 33.8 fl oz
$5.49$0.16/oz
Not Available
Not Available
Morton & Bassett Pure Vanilla Extract, 4 fl oz
$27.99$7.00/fl oz
Bob's Red Mill Oat Flour, 20 oz
$4.59$0.23/oz
Arm & Hammer Pure Baking Soda, 1 lb
$1.99$0.12/oz
Fairway Ground Cinnamon, 2 oz
$4.49$2.25/oz
Morton Fine Sea Salt, 17.6 oz
$3.99$0.23/oz
Fairway Whole Nutmeg, 1.7 oz
$7.99$4.70/oz
Nature Valley Biscuits with Coconut Butter, 1.35 oz, 5 count
$6.49$0.96/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.