Sufganiyot Muffins
With Chanukah finally here, we baked these “healthified” sufganiyot muffins. Generally, we eat fried jelly donuts stuffed with strawberry jelly on this holiday, so in order to get that same jelly-donut feel, we baked vanilla-maple muffins stuffed with naturally sweetened strawberry preserves. These gluten-free muffins are so unbelievably moist and dusted with cinnamon to give them a warm winter feel.
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
12
Serves: 24
Ingredients
- 2 whole2 whole2 whole Egg
- 1/2 cup1/2 cup1/2 cup Pure Maple Syrup
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil, liquid
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 1/2 cups1 1/2 cups1 1/2 cups Almond Flour
- 1 tsp1 tsp1 tsp Baking Soda
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 3/4 tsp3/4 tsp3/4 tsp Nutmeg, Ground
- 1 Tbsp1 Tbsp1 Tbsp Coconut Sugar, cinnamon-sugar coating (optional)
- 1/2 tsp1/2 tsp1/2 tsp Cinnamon, Ground, cinnamon-sugar coating (optional)
- 1/4 cup1/4 cup1/4 cup Strawberry Fruit Spread, organic, no added sugar
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375F. Grease a mini muffin tin with coconut oil.
- In a medium sized bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
- Add in the almond flour, baking soda, salt, cinnamon, and nutmeg. Stir until well combined.
- Pour batter into greased mini muffin tin, about 3/4 high in each individual muffin cavity.
- Bake for 15 minutes. Allow donut muffins to cool.
- Once cooled, you can either dust with a cinnamon-sugar coating and then add the jelly center, or head straight to the jelly filling.
- If adding a cinnamon-sugar coating, in a small bowl, mix together the coconut sugar with cinnamon. Slightly dampen the donut muffin with either water or coconut oil and dip in the coating.
- Once ready to fill with jelly, make little holes on the top of the muffin with the back of a spoon and fill them with jelly/preserves. Enjoy!
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About This Recipe
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Cupcakes & Muffins Dairy Free Desserts FODMAP Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 76 |
| Fat: | 5 g |
| Carbohydrates: | 7 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 98 mg |
| Fiber: | 1 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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