2 1/4 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups apple cider
3/4 cup frozen apple juice concentrate, thawed
1/4 cup canola oil
1 teaspoon vanilla
Coconut oil baking spray
2/3 cup maple sugar
2 teaspoons cinnamon
Preheat oven to 425°F.
Place dry ingredients in a large mixing bowl and whisk to combine. Place wet ingredients in a medium bowl and whisk together. Add wet ingredients to dry ingredients and stir until thoroughly combined. Do not overmix.
Grease a doughnut mold pan with baking spray. Transfer batter to a resealable plastic bag and make a small cut in one corner. Squeeze batter from bag to fill doughnut molds 3/4 full.
Bake for 8-10 minutes, until tops of doughnuts are light golden brown. Allow to cool slightly and remove doughnuts from pan.
Combine maple sugar and cinnamon in a shallow bowl. Spray doughnuts on both sides with baking spray and dip in cinnamon sugar to coat.