Need a fun, gluten-free breakfast idea? These apple donut rings will be a huge hit!
Haven’t given breakfast much thought? Thanks to MOMables, your school lunches are made easy and packed healthy because you get this amazing weekly meal plan, right? So now let’s refocus and think about breakfast for a couple of minutes.
Apples are a fall favorite. Pick, bake, and enjoy the yummy smell of cinnamon and spices filling your household with warmth and deliciousness. This morning treat has the added nutrition of ground flax, making these gluten-free donuts a simple starter to your school– and workday.
MOM Recipe Tip: These donuts can be made dairy-free by subbing the butter for a vegan alternative spread and egg-free by using your preferred replacer.Print
Gluten-Free Apple Ring Donuts
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 donuts
- Category: Breakfast
- Cuisine: American
- Diet: Gluten Free
- 1 cup gluten-free flour
- ½ cup ground flax
- ½ teaspoon xanthan gum (optional)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 large egg
- ⅓ cup softened butter
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 large apples, cored and peeled
- ½ cup unsweetened applesauce
- Preheat the oven to 350F. Coat a donut pan liberally with cooking spray and set aside.
- In a large mixing bowl, mix together the flour, flax, xanthan gum (if using), baking powder, salt, and spices.
- In a medium bowl, beat together the egg, butter, sugar, and vanilla until creamy.
- On a cutting board, slice the apples into ¼-inch to ½-inch thick.
- Pour the egg mixture into the dry ingredients and mix. Add the applesauce, and mix again to form the batter.
- Using a teaspoon, spoon the batter into the bottom of the donut pan, just enough to lightly cover the bottom.
- Add an apple ring and press lightly into the batter. Top with another teaspoon of batter, lightly covering the exposed ring. Repeat, filling all the cavities.
- Bake for 20 minutes or until golden brown.
- Serving Size: 1 donut
- Calories: 230
- Sugar: 16 g
- Sodium: 133.3 mg
- Fat: 10.3 g
- Saturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 33.2 g
- Fiber: 4.3 g
- Protein: 3.2 g
- Cholesterol: 34.9 mg
Keywords: apple donuts, donuts
I used super heaping teaspoons over and under apple Slices And topped with cinnamon sugar after Baking, As this is comfort Food during quarantine c-19. Next Time trying with less processed ingredients. The flavor
& spices remind me Of the apple Fritters I had growing up —thanks!!
Can the butter be replaced? My son is allergic to milk protein and baked donuts always call for butter and I’ve been afraid to try them with a substitute. (He is allergic to soy too so Crisco isn’t an option). Maybe palm shortening? Canola oil? Coconut oil?
can you use ghee or palm shortening? those would be my two suggested substitutes.
Yes! We can do palm shortening! Thank you for your expertise. Can’t wait to try these!
(Btw, your allergy friendly waffles are a staple in our house. Thank you for the wonderful recipes!)
I’m so glad!! Let me know how these turn out! :)
What can I use in lieu of granulated sugar
These look so yummy but I’m not gf! Would this recipe still work if I used 1 1/2 cups all-purpose flour instead of the gf flour and flax? Thanks! :-)
Sorry Sarah, I haven’t tried these with regular flour.
Do you have to use the flax? What can you replace it with that would be normally found in a pantry?
the flax is in leu of flour. you can swap it for gf flour.
Quick question for all of you…what DO you use to replace eggs in baking recipes? I’m not having luck!! Any suggestions would be much appreciated!
we successfully use 1 Tablespoon ground flax 3 Tablespoons warm water. mix together, wait 5 minutes to form a paste and substitute. aka a flax-egg
thank you laura!! i’ll try that! i wasn’t waiting to let it set up.
Thanks so much for these wonderful recipes. My family s loving these tasty recipes with the Whole Foods we can eat! I’m also wondering like Amber, if I can use honey as we can’t do processed sugar? And substitute for the brown sugar?
Hi Marianne, I can’t say for sure if the recipe will turn out since I haven’t tested it using honey. Honey is more of a liquid ingredient compared to sugar which is considered a dry ingredient. If you do try this recipe with honey, let me know how it turns out.
I’ve seen soy flour used as well. Not sure the “recipe” though.