Print Options:

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.

 2 eggs
 ½ cup maple syrup
 2 tbsp liquid coconut oil
 1 tsp pure vanilla extract
 1 ½ cups almond flour
 1 tsp baking soda
 ½ tsp salt
 1 tsp cinnamon
 ¾ tsp nutmeg
Cinnamon-Sugar Coating (optional)
 1 tbsp coconut sugar
 ½ tsp cinnamon
Jelly filling
 Organic strawberry fruit spread/preserves/jam (we get ours without any added sugars)

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, made little holes on the top of the muffin with the back of a spoon and fill them with jelly/preserves. Enjoy!