Baked Snickerdoodle Donut Holes

These tender donut holes will rock your world. They have a moist, vanilla-scented middle and crunchy cinnamon-sugar coating. In one bite, you get equal parts warm donut and snickerdoodle cookie. Addictive. 

And addictive is OK because these gems are healthy! The batter gets most of its moisture from Greek yogurt, a protein-rich, lowfat, healthy substitute for butter and oil. In fact, there are just 4 tablespoons of vegetable oil in the entire batch; divide that by 36, and that's just 1 gram of fat per donut hole. There are also 5 tablespoons of butter for coating the donuts (to give them that buttery sensation without actually loading the donuts with butter). Divide that by 36 and that's another gram of fat per donut hole. Do that math - 2 grams of fat per donut! 

Yes, there's sugar. Some in the batter and the dusting on the outside. But there's just enough for sweetness and crunch, not gluttony. 

And talk about easy! You don't need an electric mixer or deep fryer. Just 2 bowls, one whisk and a mini muffin pan! 

Healthy, easy and freakin' amazing. One thing is certain: You seriously need to make these. 

Baked Snickerdoodle Donut Holes

For the donut holes: 
Cooking spray
2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups Greek yogurt
4 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
For the cinnamon-sugar coating: 
5 tablespoons unsalted butter, melted and slightly cooled (if you don't let the butter cool, it will melt the sugar coating)
3/4 cup granulated sugar
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees. Coat two 24-cup mini muffin pans (or 3 12-cup mini muffin pans) with cooking spray.
To make the donuts, in a large bowl, combine the flour, 1/2 cup sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt. Mix well to combine.
In a separate bowl, whisk together the yogurt, oil, egg, and vanilla.
Add the yogurt mixture to the flour mixture and mix with a spatula until just blended (don't overmix). The batter will be thick. Spoon the batter into the prepared pans, filling each cup 3/4 full (no higher!). Bake for 8 to 10 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the donuts, in the pans, on wire racks.
To make the coating, place the melted butter in small bowl. In a separate bowl, mix together the 3/4 cup of sugar and 2 teaspoons of cinnamon.
Dip each donut hole in the melted butter and turn to coat (coat lightly). For an even lighter coating, brush the butter on with a pastry brush. Transfer the donut holes to the cinnamon-sugar mixture and turn to coat. If you want easy cleanup, transfer the finished donuts to a parchment-lined baking sheet as you work.
Enjoy warm or room temperature. Store leftovers in an airtight container at room temperature (don't refrigerate or the moisture from the fridge will cause the donuts to absorb the sugar coating).
Makes 36 mini muffins