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Cherry Applesauce Pecan Donut Muffins w/Carob Cherry Glaze

Dairy-free and gluten-free moist company or anytime muffins that look like donuts!

Course Breakfast, Snack
Keyword dairyfree, donut, glutenfree, muffin, snack
Servings 16 muffins
Author Loretta Friedrich



  • 1 1/2 cups oat flour gluten-free
  • 1/2 cup coconut flour heaping, organic if possible
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp mineral salt
  • 1 tsp cinnamon powder
  • 1/2 cup pecans fresh, crushed, reserve some for top


  • 1 cup applesauce unsweetened, homemade preferred
  • 1/2 cup almond milk unsweetened
  • 2 eggs farm
  • 1/3 cup extra virgin olive oil
  • 1 tsp dark balsamic vinegar
  • 3 Tbsp raw honey liquid
  • 1/2 cup cherries fresh or thawed from frozen, chopped finely or blended


  • 4 Tbsp carob powder use cacao if you'd rather
  • 1 cup cherries fresh or thawed from frozen, chopped finely or blended
  • 1 tsp dark balsamic vinegar or if you have, used a balsamic reduction
  • 2 Tbsp raw honey liquid
  • 2 Tbsp coconut oil warmed slightly


  1. Preheat over to 375F. Thaw cherries. Set aside.

  2. If you don’t have oat flour, then use quick cooking oats and make a flour-like powder in a food processor. Place in mixing bowl and add the rest of the dry ingredients. Mix well.

  3. Add wet ingredients except cherries to another bowl. When cherries are thawed, add them to mini blender and blend until texture preference. Add cherries to the wet bowl. Mix well.

  4. Fold dry ingredients into the wet until just mixed. Add this mixture to donut pans, ¾ full or use paper-lined muffin pans.

  5. Place in oven and if using donut pans, bake for around 14 minutes. If muffin, bake for around 20.

  6. Meanwhile, make the glaze: blend the cherries then add the rest and blend.

  7. When donut or muffins are baked and cooled, use a knife and coat top with glaze. Sprinkle some reserved crushed pecans on top if you like.