Baked Lemon Blueberry Doughnuts: A delightfully light treat ideal for spring! They're really moist and easy than you might imagine!
– 1 and 1/2 cups (360ml) milk (dairy or nondairy)– 2 large eggs*– 1/2 cup (120ml) pure maple syrup*– 1/2 cup (120g) unsweetened applesauce– 3 cups (255g) old-fashioned whole rolled oats*– 1 teaspoon baking powder
Ingredient
– 1 and 1/2 teaspoons ground cinnamon– 1/4 teaspoon ground nutmeg– 1/2 teaspoon pure vanilla extract– 1/4 teaspoon salt– 1 heaping cup (120g) peeled chopped apple*
Direction
1
Start oven at 350°F (177°C). Spray a muffin pan with nonstick. Use nonstick spray on muffin liners. Muesli cups stick to liners anyway, so skip them.
2
In a large basin, mix everything except apples, nuts, and coarse sugar. Spatula or spoon mix apples and almonds. Pourable batter. Add liquid and oats/apples to muffin cups.
3
Bake 28–30 minutes until sides are gently browned and top is firm. Tent the muffin tin with aluminium foil if the tops brown quickly.
4
Serve after 5-10 minutes of cooling. Keep leftover muesli cups tightly covered in the fridge for a week.