Homemade Layered Apple Cinnamon Donut w/Maple Glaze Frosting

January 21, 2012

Finally, some extra time to share some recipes!!!  I wanted to create a donut similar to a bear claw with fresh apples layered into the center.  I’m pretty sure the only healthy thing about those is the apples.  The donuts I created are so moist with the sauteed apples baked right in the middle.  Here is what you need to recreate and still get a serving of fruit and whole grains!

Layered Apple Cinnamon Donut w/Maple Glaze Frosting

Donut Batter:

1 Overripe banana, mashed

1/2 cup milk (i used unsweetened vanilla almond milk)

1 egg, lightly beaten

1/4 cup applesauce

1.5 cups Flour (i used 1/2 whole wheat, 1/2 all-purpose)

1 t. vanilla extract

1 t. cinnamon

1 1/2 t. baking powder

1/2 c. sugar

Preheat oven to 350 degrees.  Combine above ingredients in a bowl. Set aside

For Apple Filling:

1 Granny Smith Apple, peeled and chopped

1 t. sugar

1 t. cinnamon

Heat a small pan with 1 t. butter.  Toss apples with cinnamon and sugar in a small bowl.  Once butter is melted, add chopped apples. Sautee in pan until apples are soft, about 5 minutes.  Transfer to a bowl and seat aside.

Spray a donut or muffin pan with nonstick spray.  I poured my donut batter in a small ziploc bag, sealed it and cut one corner so i could pipe the batter as it’s pretty sticky.  Cover the bottom of each donut cutout with batter.  Take your cooked apples and spoon a nice even layer over the batter.

Cover the apples with another layer of the donut batter.  Place pan in the oven for 10-12 minutes, or until donuts appear lightly browned. Carefully remove from pan and let cool on a wire rack.

Frosting (aka best part):

1/2 C. powdered sugar

1 T. milk

1 T. pure maple syrup

While you are waiting impatiently for the donuts to cook donuts are baking in the oven, combine the above ingredients in a small bowl and stir until frosting reaches a thick consistency. Using a spatula, spread a nice amount of frosting on each donut.  Allow frosting to harden or don’t.

These donuts are mostly guilt-free.  No butter or oil, but you would never know!  The cinnamon-sugar apples in the center are my favorite!  Enjoy these bad boys while drinking your morning coffee.

I came up with another variation for the topping.  I always snack on PB and apples, so I wanted to make a peanut butter frosting.  All I did was melt about 1 T. of peanut butter in the microwave for 15 seconds.  I then mixed a little bit of milk and stirred.  I spread that over the donuts and sprinkled a little granola.  I thought the combination was tasty.  I like the crunch of the granola…it’s all about textures!  Yum!

A few other eats as of lately.

Highlight ingredient: Barley! This cereal grain is packed with fiber, contains vitamins and minerals, is slim on fat, and is cholesterol-free. You can buy it in the bulk bins for super cheap.

Barley breakfast bowl

3/4 cup cooked barley, 1/2 cup greek yogurt or cottage cheese, fresh fruit of your choice, sprinkle of chia seeds and granola.

The barley has a nice nutty, chewy flavor.  Another plus is it keeps you full for hours.

Barley “Risotto” with Sausage & Spinach

It doesn’t look that pretty, but it’s amazing.  It was based off a recipe in Cooking Light Magazine, but I substituted mushrooms for the spinach.

I have some more breakfast recipes to share, but this post seems a bit long.  Look out for a banana oatmeal muffin recipe & french toast using Lavash Bread.

What is your favorite breakfast?

*I love protein smoothies and egg sandwiches!


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