What are your favorite fair foods? My favorites include funnel cakes, kettle corn, and of course churros! Yea, I love the unhealthy stuff. So, I am always looking for a way to still eat the foods I love, but make them just a little more healthy. While these aren’t exactly like the deep fried stuff you get from the fair, they definitely satisfied my craving. Next time you head to the fair or your favorite theme park, throw a few of these in a baggie and pack them along with some more of our favorite, healthy theme park snacks. It will save you both money and calories.
Baked Churro Mini Muffins
Adapted from Erica’s Sweet Tooth
For the churros bites:
1-1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
1/3 cup Kelapo coconut oil, at room temperature
1/2 tsp pure vanilla extract
1/2 cup milk
For the cinnamon sugar topping:
1/4 cup Kelapo coconut oil
1/2 cup sugar
1-1/2 tsp cinnamon
Preheat the oven to 350 degrees and spray a pan of mini muffin tins with coconut oil cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In the bowl of an electric mixture, beat together the sugar and coconut oil on medium-high speed until thoroughly mixed, about 2-3 minutes.
Add the egg and vanilla and beat until well combined.
With the mixer on low speed, slowly alternate adding the flour mixture and milk, starting and ending with the flour. Mix until just incorporated.
Use a small cookie scoop to fill each muffin tin and bake for 15-18 minutes, or until just golden brown.
While the churro bites are baking, melt coconut oil in a bowl and combine cinnamon and sugar in a shallow dish.
When churro bites are done, immediately remove from the pan, dip each bite in the coconut oil, and roll in the cinnamon sugar mixture. Enjoy immediately or store in an airtight container for 2-3 days.
Recipe yields 30 mini churro muffins.