Baked Cinnamon Almond Butter Churro Doughnuts with cinnamon sticks in the background on a white background

Baked Cinnamon Almond Butter “Churro” Doughnuts

Share on facebook
Share on twitter
Share on pinterest
Share on email

I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6

Icon of cutting board with knife on top in maroon red

PREP TIME:

13 min

Icon of sizzling frying pan in maroon red

COOK TIME:

12 min

Icon of clock in maroon red lines

TOTAL TIME:

25 min

INGREDIENTS

Doughnuts:
¼ cup JUSTIN’S® Cinnamon Almond Butter
1 cup, plus 2 tablespoon Whole Wheat Pastry Flour
⅓ cup Coconut Sugar
½ teaspoon Salt
1 teaspoon Baking Powder
¼ teaspoon Cinnamon
2 Eggs
2 tablespoons Applesauce
½ cup Almond Milk (or any milk)
2 teaspoons Vanilla Extract

To Coat:
½ cup Sugar
1 tablespoon Cinnamon

DIRECTIONS

For the Doughnuts:
1. Preheat the oven to 350°F.

2. Coat the doughnut pan with cooking spray. Set aside.

3. Combine the first the five ingredients (flour through cinnamon) in a large bowl.

4. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Cinnamon Almond Butter.

5. Slowly add the wet ingredients to flour the mixture and stir until just combined.

6. Fill the doughnut pan ⅔ full.

7. Bake for 10 to 12 minutes. Cool slightly.

For the Coat:
1. Meanwhile, combine the sugar and cinnamon in a small bowl.

2. Coat the warm doughnuts in cinnamon-sugar mixture.

This Recipe Serves 6

INGREDIENTS

Doughnuts:
¼ cup JUSTIN’S® Cinnamon Almond Butter
1 cup, plus 2 tablespoon Whole Wheat Pastry Flour
⅓ cup Coconut Sugar
½ teaspoon Salt
1 teaspoon Baking Powder
¼ teaspoon Cinnamon
2 Eggs
2 tablespoons Applesauce
½ cup Almond Milk (or any milk)
2 teaspoons Vanilla Extract

To Coat:
½ cup Sugar
1 tablespoon Cinnamon

DIRECTIONS

For the Doughnuts:
1. Preheat the oven to 350°F.

2. Coat the doughnut pan with cooking spray. Set aside.

3. Combine the first the five ingredients (flour through cinnamon) in a large bowl.

4. In a small bowl, whisk together the eggs, applesauce, milk, vanilla, and JUSTIN’S® Cinnamon Almond Butter.

5. Slowly add the wet ingredients to flour the mixture and stir until just combined.

6. Fill the doughnut pan ⅔ full.

7. Bake for 10 to 12 minutes. Cool slightly.

For the Coat:
1. Meanwhile, combine the sugar and cinnamon in a small bowl.

2. Coat the warm doughnuts in cinnamon-sugar mixture.

This Recipe Serves 6

Great Summer Recipes
Coconut Almond Chia Pudding with chocolate and coconut flakes and a spoon in a wood background (bird's eye view)

Chia seeds are a super food. Super tasty and super good for you! When you whip up some of my coconut almond chia pudding, you’re getting a super boost of energy for whatever you tackle during the day. Get out there and start feeling super right now!

 

Peanut Miso Veggie Stiry Fry with chopsticks on a marbled plate and dipping sauce on a marbled countertop

This flavorful dish was inspired by my love for Asian cuisine. It’s entirely vegetarian and feels like a treat everytime I make it. The combination of zesty, sweet, and savory miso sauce over a bed of veggies and noodles, is the perfect dinner recipe for any night.

Edible White Chocolate Sugar Cookie Dough in a round white bowl with a wooden rubber spatula inside thumbnail image.

Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.

 

Thai Coconut Curry Soup in a two-colored bowl on a grey round plate on a white marble tabletop with cilantro leaves

Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.

Cranberry Coconut Almond Butter Smoothie in clear milk jugs with stainless steel straws with cranberries in the background

I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!

 

Paleo Almond Butter Brownie Parfait in clear cups with fudge chunks and crumbs on a white background

This recipe needs no introduction, but I’ll write one anyway. There’s so many great things to say about this Paleo Almond Butter Brownie Parfait, it’s one of my kids’ favorites. It includes a bed of rich chocolate pudding, under a layer of coconut whipped cream, and topped with fudgy chocolate brownies. Yum! Did I mention it’s Paleo-friendly? You have to try it for yourself.

 

Peanut Butter Cake with Chocolate Buttercream with a sunflower on top of the main cake with a slice cut on a white plate

My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.

 

Dairy Free Chocolate Hazelnut Banana Bread stacked on parchment on two wooden dishes with whole banana on blue background

There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.