1/3 cup fresh apple cider

2 eggs

2 tablespoons maple syrup or honey

1/2 teaspoon vanilla extract

1 cup (96 g) almond flour

2 tablespoons (14 g) coconut flour

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon baking powder

Pinch ground nutmeg

Pinch salt

2 tablespoons coconut oil or grass-fed butter, melted

1 tablespoon coconut palm sugar

1 tablespoon cinnamon (for coating)

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease a mini muffin pan or donut hole pan.
In a medium bowl, whisk apple cider, eggs, maple syrup (or honey), and vanilla extract until smooth.
In another bowl, combine almond flour, coconut flour, cinnamon, baking soda, baking powder, nutmeg, and salt.
Add dry ingredients to wet and stir until well combined. Batter will be thick.
Scoop into prepared pan, filling each cavity about 3/4 full.
Bake for 12–15 minutes, until golden and a toothpick comes out clean.
Let cool slightly. Brush each donut hole with melted coconut oil (or butter), then roll in the cinnamon-sugar mixture.
Serve warm or at room temperature.

Use pumpkin spice instead of just cinnamon for a richer flavor.

Add finely chopped apples or dried cranberries to the batter.

Make dairy-free by using coconut oil instead of butter.

Drizzle with a glaze of powdered sugar and apple cider for extra sweetness.

Swap coconut sugar with maple sugar for a deeper flavor.

Freeze up to 2 months for make-ahead treats.