makes 12 donuts
1 cup organic whole-wheat flour
1 cup unbleached organic all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup unsweetened organic applesauce
2/3 cups apple cider
1/3 cup plain nonfat Greek yogurt
3 tablespoons canola (or vegetable) oil
1/3 cup granulated sugar
1-2 teaspoons ground cinnamon
1. Preheat the oven to 325 degrees.
2. Spray a donut pan with cooking spray, then set aside.
3. In a shallow bowl, mix together the granulated sugar and cinnamon. Set aside.
4. In a large bowl, use a fork or whisk to stir together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In a separate bowl, whisk together the lightly beaten egg, brown sugar, applesauce, apple cider, Greek yogurt, and canola oil.
6. Carefully pour the wet ingredients into the dry ingredients. Stir until just combined. Make sure to scrape the bottom of the bowl to ensure that all the dry ingredients are incorporated into the batter.
7. Spoon the dough into each cavity in the donut pan; do not overfill.
8. Bake for 10-12 minutes, or until the donuts are set and spring back when gently touched.
9. Remove the donuts from the pan and immediately dip each donut into the cinnamon-sugar mixture, one at a time. Use a spoon to ensure the donut is evenly coated in the cinnamon sugar.
10. Serve the donuts while still warm. (However, I can confirm that the donuts are just as good served at room temperature one day later.)