A muffin mix with all the goodies and goodness. Dates, dried apple, plenty of cinnamon… the waft out of the box is amazing so I knew it was going to create something special.
There are whole oats in the mix and as I intended on making some little baked donuts I decided to whizz up the mix in a blender so I could create a smoother batter.
Super easy and a nice alternative to following the instructions… which I will do next time around. I’m just a rule breaker at heart!
Recipe created for Sweet Pea Pantry using their Apple Cinnamon Muffin Mix; this is not a sponsored post.
Apple Flax Cinnamon DonutsPrint Recipe
- +For the Donuts+
- ½ bag (100g) Sweet Pea Pantry Apple and Cinnamon Muffin Mix
- 30g plain white spelt flour
- 40g raw cane sugar
- 30g coconut oil, melted
- 300ml almond or oat milk, warm
- +For the Glaze+
- 100g golden icing sugar
- 2 -3 tbsp non dairy milk
- Granola & Pumpkin Seeds
Preheat your oven to 180C (350F).
Mix together muffin mix and spelt flour in a bowl.
Mix together melted coconut oil, warm milk and sugar in a jug.
Add wet to dry and mix well to combine.
Grease a non stick donut tray with spray oil. (I used a Wilton donut pan, baked 6 and then baked the final two once the first donuts were done!)
Divide mixture up into donut pan.
Bake donuts for 10 minutes. Allow to cool for 10 minutes in the pan. Loose with a toothpick or cake tester.
Allow to cool fully on a wire rack.
Mix together glaze ingredients in a bowl.
Dunk each donut bottom side down (the side that was in the donut pan as it will be smoother), into the glaze and place the dry side down on a tray or plate.
Sprinkle with some pumpkin seeds and granola if desired. Glaze will firm up in about 10 -15 minutes or just dig right in immediately.
Donuts best consumed on the day of baking.