Mini Churro Donuts 🍩

Ingredients

1/2 cup white Sugar Pure Cane

1/4 cup melted Vegan butter

1 Tsp Cinnamon powder

1/2 cup Almond milk

1 Tsp baking powder

1 cup Gluten-free baking flour (glutenfree Mama's almond blend) or whole wheat

1/4 cup Butter, melted

1 /2 cup white Sugar Pure Cane

1-2 Tsp ground cinnamon

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 mini-donut tray.

2. Mix the sugar, vegan butter, and cinnamon powder in a large bowl.

3. Stir in the almond milk, then mix in the baking powder and flour until just combined.

4. Fill the prepared mini donut tray about half full.

5. Bake in the preheated oven until the tops are lightly golden, 11 to12 minutes.

6. While the donuts are baking, place the melted butter in a bowl.

7. In a separate bowl, mix together sugar with the cinnamon.

8. Remove donuts from the tray, dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture. Let cool and serve.

NOTES ✏️

If you are using whole wheat flour you might need to add more almond milk...but the cook time remains the same.

Recipe Credit/s: The Belly Rules The Mind