Vegan Apple Granola Breakfast Donuts

Donuts for breakfast?  Yes please!

There is something innately satisfying about doing something you know you shouldn't do.  We have all had donuts for breakfast on a special occasion, but on a daily basis should try to stay away from the decedent treat. Well friends, that is no longer the case.  Introducing the apple granola breakfast donut; really a refined-sugar free, vegan whole wheat apple muffin disguised as a sinfully good donut.  So go ahead and grab that donut for breakfast.  With these donuts, there is no reason not to!

I have published a recipe for apple harvest donuts that are the perfect autumn treat.  Everyone who has had them raves about them!  I wanted to make a version of those apple donuts that would be acceptable to eat for breakfast every day.  Some changes I made were eliminating the icing and replacing it with a heart-healthy walnut and oat granola, making them 100% whole wheat, cutting down on the oil, and adding plenty of omega 3 rich flaxseeds.  The result was a delicious donut that will start your day right with a chewy interior and crunchy granola topping.  They remind me of apple muffin tops, which everyone knows are the best part of the muffin!

These are the perfect fall breakfast.  Packed with the flavors of fall, they are easy to grab and go and will energize your day while going easy on your waistline :)


Vegan Apple Granola Breakfast Donuts

yield: 6 donuts

1 cup whole wheat pastry flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp salt
2 Tbsp golden flaxseed, ground into a flour

1 medium apple, peeled and shredded
1 flax egg (1 Tbsp ground golden flaxseed + 3 Tbsp water)
1 Tbsp coconut cream or unsweetened yogurt of choice
1 Tbsp coconut oil
1/4 cup maple syrup
1/2 tsp vanilla
1/4 cup unsweetened almond milk

maple granola topping (recipe follows)
1/2 apple, peeled and diced

Directions:
1.  Preheat the oven to 350 F.  Grease a donut pan.
2.  Whisk the flour, cinnamon, nutmeg, baking powder, salt, and ground flaxseed together.
3.  In a separate bowl, stir the shredded apple, flax-egg, coconut cream, coconut oil, maple syrup, and vanilla.
4.  Slowly add the dry ingredients to the wet, alternating with the almond milk.  Mix until just combined.  The batter should be fairly thick, but if necessary you can add another tablespoon of two of almond milk.
5.  Spoon the batter evenly between the donut molds.  Use your fingers to gently spread the batter to fill the entire circle. Top each with about a tablespoon of the maple granola and add a few pieces of diced apple.
6.  Bake for 15 minutes, then rotate the pan and bake another 8-10 minutes, or until a toothpick inserted in the center comes out clean.  Allow the donuts to cool for at least 10 minutes before removing from the pan.


Maple Granola Topping

1/3 cup walnuts, chopped
1/3 cup oatmeal
1/2 tsp cinnamon
2 Tbsp maple syrup

Directions:
Toss everything together.  Line a baking sheet with parchment paper and spread out the mixture on top.  Bake at 375 F for 10-13 minutes, or until the granola is crispy and golden brown.  Let cool.