Baked Cinnamon Almond Butter “Churro” Doughnuts

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.

SERVING SIZE:

6 PREP TIME:

13 min

COOK TIME:

12 min

TOTAL TIME:

25 min

MADE WITH:

JUSTIN'S® Cinnamon Almond Butter

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.