Baked Apple and Cinnamon Doughnuts

Ingredients

• 2 cups of self-raising flour
• 2 small apples peeled and finley grated
• 1/4 tsp cinnamon
• 3/4 cup of milk
• 2 eggs
• 2 tbs olive oil

Directions

• Preheat the oven to 160 degrees
• Mix your ingredients together
• Fill a silicon muffin mould 1/2 of the way with your batter
• Cook for 10-15 minutes or until golden and cooked through
• Toss in cinnamon sugar when still warm!

Storage Instructions

Store cooled doughnuts in an airtight container for up to 2 days, or freeze for up to 3 months — best frozen before adding any cinnamon sugar coating. Thaw at room temperature, perfect for lunchboxes.

Nutrition Notes

Grated apple keeps these doughnuts moist and adds natural sweetness and fibre, while egg provides protein. Left plain (without the cinnamon sugar coating), they're a lower-sugar treat suitable for younger children.

Parent Tip

For babies and toddlers, skip the cinnamon sugar coating to keep added sugar to a minimum — the grated apple makes them lovely and sweet as they are. Save the sugar coating for older kids.

Frequently Asked Questions

From what age are these suitable?

Without the cinnamon sugar coating, these are suitable from around 9-12 months. We aim to avoid added sugar for babies and toddlers where possible.

Can I make them dairy free?

Yes — swap the milk for a plant milk or breast milk.

Can I make them gluten or egg free?

Use a gluten-free flour. For egg, we haven't found a perfect substitute, but a flax egg or mashed banana is worth trying.

Can I freeze them?

Yes — they freeze well for up to 3 months and are a great lunchbox addition.