Apple Poppers Doughnut Holes Gluten Free Grain Free
Serves: 22
  • ½ cup coconut flour, firmly packed (I use Tropical Traditions brand)**
  • ½ teaspoon sea salt
  • 1-1/2 teaspoons ground cinnamon
  • ¾ teaspoon nutmeg
  • ¼ teaspoon ground cardamom
  • 3 eggs
  • 1 cup applesauce (if you are making your own, you will need 1-1/2 pounds of apples)
  • ⅓ cup coconut oil (I use Tropical Traditions Gold Label Organic Virgin Coconut Oil
  • ¼ cup honey (I use Tropical Traditions certified organic, raw honey)
  1. If you have applesauce on hand, go ahead and use it. If you are making your own, there are a few extra steps, but well worth it, in my opinion!
  2. Applesauce Recipe
  3. /2 pounds apples (I used Honeycrisp)
  4. tablespoon coconut oil
  5. tablespoons water
  6. Wash and core your apples, slice into thin pieces (it's not necessary to peel).
  7. Place coconut oil and water into a saucepan with a thick bottom.
  8. Add apples. Cover and cook for 15 minutes.
  9. Remove lid. Cook 5 minutes longer until liquid completely reduces.
  10. Cool apples, then add to a blender to make pureed apple.
  11. Measure out 1 cup of applesauce for this recipe.
  12. Apple Poppers Doughnut Holes
  13. Be sure to get an exact ½ cup of coconut flour by using the back of a straight edged knife to level off the flour even with the top edge of the measuring cup. Measure all dry ingredients (coconut flour down to cardamom) in a large mixing bowl. If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.
  14. Mix together.
  15. Add eggs, applesauce, coconut oil and honey to the dry ingredients.
  16. Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency. (See photos for consistency)
  17. Add one tablespoon of coconut flour at a time until the batter has thickened. Note that it will still be very soft in texture, but it won't be runny.
  18. Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.
  19. Preheat oven to 325°F.
  20. Use coconut oil to grease a mini muffin tin.
  21. Lightly sprinkle coconut flour into the bottom of each muffin cup.
  22. Measure out two tablespoons of batter for each popper. I have one of these and they make the job MUCH easier. Instead of having to meld two tablespoons together I just scoop and drop into the mini muffin tins: [easyazon-link asin="B000SSVRYM" locale="us"]Norpro 703 Grip-EZ 2-Tablespoon Stainless Scoop[/easyazon-link].
  23. The batter should be of the consistency where you can pick it up in your hands and form into a little ball. If you have to use a tablespoon measurement, be sure that you completely meld the two parts together, otherwise when they bake you will end up with little splits and fissures where you placed them together. If by chance your batter is not thick enough, add in coconut flour by the teaspoon waiting a minute or two in between adding more.
  24. Drop into the muffin tins. I don't advise using cupcake papers for this recipe - in the last step you will drizzle a liquid cinnamon topping which will make a sticky mess of the papers so it is best to just put them bare naked into the muffin tin.
  25. Bake for 20 minutes.
  26. For the topping mix 2 tablespoons melted coconut oil (or butter) with 2 tablespoons honey and 1 teaspoon ground cinnamon.
  27. When the poppers are done, as soon as you remove them from the oven using a ¼ teaspoon measuring spoon drizzle ¼ teaspoon of the topping mixture on each popper.
  28. The topping will melt into the popper and will also spill down and soak into the bottom.
  29. Carefully remove each popper, they should not stick because of the coconut flour placed under each one but I had a couple that were still a little stubborn and didn't want to come loose.
Recipe by GAPS Diet Journey at