These granola topped baked donuts are moist and perfectly spiced with nutmeg and cinnamon. A perfect mouthful of doughy and crunchy with big walnuts, chewy raisins and puffed grains.
1 1/2 cups all-purpose flour
1/4 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup maple syrup
1/3 cup sour cream or plain greek yogurt
1/4 cup oil
1/4 cup milk
1/4 cup sparkling water
2 teaspoons vanilla bean paste
About 1 1/2 cups granola (for topping)
- Preheat oven to 350°F and lightly grease a donut pan with oil or butter.
- In a medium bowl, combine flour, brown sugar, baking soda, baking powder,, nutmeg, cinnamon and salt.
- In a separate bowl, combine maple syrup, sour cream, oil, milk, sparkling water and bean paste. Whisk well until sour cream and oil are completely incorporated and not lumpy.
- Pour the wet ingredients into the dry and mixing until just combined. The mixture should be thick and slightly sticky.
- Spoon batter into a piping bag with a wide round tip. Pipe the dough into the donut pan, filling ¾ of the way to the top. Tap the pan on the counter a few times to release air bubbles.
- Top each donut with granola and lightly press the granola into the batter to ensure it won’t all fall off once baked.
- Bake for 10 minutes. Allow to cool in the pan for at least 5 minutes before removing from pan.
- LIGHTLY grease the donut pan otherwise it will add too much moisture to the donut. It is best to use a non-stick pan for these.
- Use plain greek yogurt instead of sour cream for lower fat content.
- Don’t over mix the dough, if there are some lumps or light streaks of flour running through the batter, it’s okay.
- If you top the donuts with too much granola it will fall off once the donuts are baked.
- Serving Size: 1 donut
- Calories: 174
- Sugar: 24.5 g
- Sodium: 214 mg
- Fat: 13.4 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 10.7 g
- Trans Fat: 0 g
- Carbohydrates: 36.2 g
- Fiber: 3.4 g
- Protein: 6.4 g
- Cholesterol: 3 mg