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Mini Applesauce Chai Donuts

Mini Applesauce Chai Donuts

The ingredients in these delectable little donuts are so wholesome, you’ll feel great about serving them to your family. Unsweetened applesauce lends not only a fruity burst of flavor, but replaces some of the sugar and fat in the batter, making these sweet treats waist-line friendly. Chai spice, almonds, and real maple syrup are the perfect compliments to the apple flavor.

Mini Applesauce Chai Donuts


  • 1-1/4 cups Our Family Garden, Unsweetened Applesauce
  • 1/3 cup butter (softened)
  • 1 cup erythritol sweetener (or granulated sugar if preferred)
  • 2 eggs
  • 1 cup extra fine almond flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon chai spice
  • 1/4 teaspoon fine salt
  • butter flavored cooking spray

In the bowl of a stand mixer fitted with the paddle attachment place the applesauce, butter, sugar, and eggs. Beat on medium speed until combined.

Slowly add the almond flour, then the whole wheat flour. Mix until combined, then add the baking powder, baking soda, chai spice, and salt and continue mixing until thoroughly blended. Place the batter into a gallon sized zip top bag.

Spray the wells of a mini muffin tin with cooking spray. Cut a 3/4 inch hole into the zip top bag containing the batter. Pipe about 2 tablespoons of batter into each well of the donut pan.

Bake donuts for 12 to 14 minutes. Remove from the oven, allow to cool five minutes, then remove donuts to a cooling rack.

Repeat with the remaining batter. Allow all the donuts to cool thoroughly.


  • 1 cup powdered erythritol sweetener (or regular powdered sugar)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk
  • 1/4 cup chopped almonds

Place the powdered sugar substitute, maple syrup, and the milk into a medium bowl and whisk until smooth. If the glaze is too thick, add a bit more milk.

Dip the cooled donuts, top side down, into the glaze, then set donuts back onto the cooling rack.

Sprinkle the donuts with the chopped almonds and allow the glaze to set before serving.

Shauna Havey, Roy, UT
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