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Mini Cinnamon Donuts (vegan)
Breakfast
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened non-dairy milk (almond, oat, soy)
- 2 tbsp avocado oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For cinnamon sugar coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp vegan butter, melted
Equipments:
- Mini donut pan
- Two mixing bowls
- Whisk and spatula
- Shallow bowl (for cinnamon sugar)
- Pastry brush
20 minutes or less
Nut-Free
Freezer Friendly
Features:
20 minutes or less
Nut-Free
Freezer Friendly
Nutrition:
Serving Size 3 mini donuts Calories 150 Carbohydrates 25g Fat 5g Fiber 1g Protein 2g Saturated 1g Monounsaturated 2g Calcium 40mg Iron 1mg Cholesterol 0mg Sodium 160mg Sugar 12g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Preheat and Prep – Preheat oven to 175°C (350°F). Lightly grease a mini donut pan.
- Mix Dry Ingredients – In a bowl, whisk together 1 cup all-purpose flour, ½ cup granulated sugar, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.
- Mix Wet Ingredients – In another bowl, mix ½ cup non-dairy milk, 2 tbsp avocado oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar.
- Make the Batter – Pour wet ingredients into dry and stir just until combined. Do not overmix.
- Fill and Bake – Spoon batter into the donut pan cavities, filling ¾ full. Bake for 10–12 minutes until a toothpick comes out clean.
- Coat – Mix ¼ cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl. Brush warm donuts with 2 tbsp melted vegan butter, then dip into cinnamon sugar to coat.
- Serve – Enjoy warm and fresh.
Notes:
- Coat the donuts while still warm so the vegan butter sticks and the cinnamon sugar adheres properly.
- Don’t overmix the batter — a few lumps are fine.
Storage:
- Best eaten fresh. Store in an airtight container at room temperature for up to 2 days.
Swaps:
- Try a cardamom sugar coating instead of cinnamon for a more exotic flavor.
- Swap avocado oil for melted coconut oil or vegetable oil.
Tips:
- Use a piping bag or zip-lock bag with the corner snipped to fill the donut cavities neatly and quickly.
Mini Cinnamon Donuts (vegan)
24 Mini Donuts
Prep 8 min
Bake 10–12 min
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened non-dairy milk (almond, oat, soy)
- 2 tbsp avocado oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For cinnamon sugar coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp vegan butter, melted
Features:
20 minutes or less
Nut-Free
Freezer Friendly
Instructions:
- Preheat and Prep – Preheat oven to 175°C (350°F). Lightly grease a mini donut pan.
- Mix Dry Ingredients – In a bowl, whisk together 1 cup all-purpose flour, ½ cup granulated sugar, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.
- Mix Wet Ingredients – In another bowl, mix ½ cup non-dairy milk, 2 tbsp avocado oil, 1 tsp vanilla extract, and 1 tbsp apple cider vinegar.
- Make the Batter – Pour wet ingredients into dry and stir just until combined. Do not overmix.
- Fill and Bake – Spoon batter into the donut pan cavities, filling ¾ full. Bake for 10–12 minutes until a toothpick comes out clean.
- Coat – Mix ¼ cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl. Brush warm donuts with 2 tbsp melted vegan butter, then dip into cinnamon sugar to coat.
- Serve – Enjoy warm and fresh.
