Gluten-free Apple Cinnamon Donuts

These are delicious, dense, not-too-sweet treats that you will feel good about giving to your little one. I used just a dusting of cinnamon sugar on top of the donuts, which is optional, but you can totally coat them if you want them a little sweeter!

Want more tasty, higher protein dessert ideas? Check out my cookbook, Carnivore-ish! 

Prep time: 10 minutes
Cook time: 15 ish minutes
Makes: about 6 donuts


apple cinnamon donut 


  •  3/4 cup almond flour or gluten-free flour
  •  ¼ cup vanilla or unflavored protein powder
  • ¼ cup collagen peptide powder (I use BUBS; use code MM20 to save 20%!)
  •  2 teaspoons cinnamon
  •  1/2 teaspoon baking soda
  •  1/8 teaspoon sea salt
  •  2 large eggs
  •  1/3 cup unsweetened applesauce
  •  1 teaspoon vanilla extract (and then some; I’m liberal with the vanilla!)
  •  2 tablespoons maple syrup

For the cinnamon sugar topping (optional): 

  •  1/3 cup coconut sugar
  •  1 heaping teaspoon cinnamon
  •  2 tablespoons coconut oil or butter, melted



  1. Preheat your oven to 350 degrees. Lightly grease a 6 cavity donut pan.
  2. In a large bowl, combine the flours, cinnamon, baking soda, and salt.
  3. In a smaller bowl, whisk together eggs, applesauce, vanilla extract, and maple syrup.
  4. Add the wet ingredients to dry and stir until fully mixed. The batter will be thick and sticky.
  5. Spoon the batter into your donut pan, filling each cavity to the top. Transfer to the oven and bake for 15-18 minutes (depending on oven). Remove and set aside to cool for a few minutes. 
  6. While donuts are cooling, prepare the topping. Mix together the sugar and cinnamon in a small bowl. Once donuts have cooled, lightly brush each donut with oil, and dip each end of the donuts in the cinnamon/sugar mixture.
  7. Enjoy fresh and store in an airtight container for up to 3 days.


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