I should really just name this post “Donuts for Dana” because my friend Dana was really the inspiration for this recipe. You see, Dana does not like fruit in anything sweet so when she saw our original Baked Apple Donut post she immediately asked for an alternative recipe.

Dana and I know a little too much about each others food habits because we were pregnant with our sons at the same time. They are only 8 weeks apart and have been playing together since they were just weeks old. Dana’s son likes to look at the blog and then ask Dana (who doesn’t like to cook) to make things. It’s kind of a fun game. Anyway, I liked these donuts even better than the last batch so maybe this post should be called “Thank You Dana.” Either way, these are much healthier that your local donut shop! Now for the recipe…

[recipe]

Baked Maple Cinnamon Donut Recipe

Prep Time: 10 mins  Cooking Time: 10 mins

Ingredients:
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat organic vanilla bean yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons real maple syrup
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 tablespoons butter (melted)

Preheat the oven to 400 degrees. Toss the cinnamon and sugar together and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Divide batter evenly into a greased donut pan. (I used the cooking spray that has flour in it but I think any kind would work.) The batter will be pretty thick and airy. We found it was easier to scoop it into the donut pan with our hands. Before baking be sure to clean off any stray dough around the circle so there’s a hole in the middle of the donut. Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Use a pastry brush to butter your donuts and then dip each donut in the cinnamon sugar mixture to coat.  Makes 6 donuts.

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Here’s a link to a donut pan like the one I used: Norpro 6-Count Nonstick Donut Pan

Update: One of our readers (Juli) had a great idea for this recipe. Here’s what she said “Hey, I bought that very pan at Sur la Table yesterday ….and made these donuts this morning. Yum!  I scooped the batter into a ziploc bag and cut the corner off, then piped it into the pan….easy, no mess. Thanks for the recipe!”