I created Healthy Baked Churro Bites using pantry staples that quietly become an unexpected hit at food for potluck parties, and I can’t wait to share the simple trick behind them.

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I never expected these Easy Baked Churro Bites to become my go to when I want a quick, not too guilty sweet fix. They look like something from a fair but are baked, lighter and kind of addictive, you might be surprised how much depth comes from whole wheat pastry flour and a good hit of ground cinnamon.

I tested them once and now they show up on my Weekend Baking Ideas posts and at every potluck because they’re perfect for Easy Food For Potluck situations. I won’t spoil the secret here but trust me, one bite makes you ask how in the world they got so crisp.

Ingredients

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Whole wheat pastry flour: adds fiber and nutty flavor, denser and more filling.
Coconut sugar: gives caramel sweetness, less refined, still sugar so use in moderation.
Pure maple syrup: liquid sweetener that brings depth and natural sugars, slightly earthy taste.
Unsweetened applesauce: keeps ’em moist and lowers fat, adds natural apple sweetness.
Plain Greek yogurt: adds protein and tang, helps with structure while keeping things tender.
Ground cinnamon: classic churro spice, aromatic and sweetish, boosts flavor without calories.

Ingredient Quantities

1 1/2 cups whole wheat pastry flour (or all purpose flour)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1 1/2 teaspoons ground cinnamon (dough)

1/4 teaspoon ground nutmeg (optional)

1/3 cup coconut sugar or light brown sugar

1/4 cup pure maple syrup or honey

1/4 cup unsweetened applesauce

1 large egg, lightly beaten

3 tablespoons plain Greek yogurt

3 tablespoons melted coconut oil or melted unsalted butter

1 teaspoon vanilla extract

2 to 3 tablespoons milk (almond or regular) if needed

3 tablespoons melted coconut oil or melted butter (for brushing/coating)

1/4 cup coconut sugar or light brown sugar (for coating)

1 to 1 1/2 teaspoons ground cinnamon (for coating)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, this keeps them from sticking and makes cleanup easy.

2. In a medium bowl whisk together the whole wheat pastry flour (or all purpose), baking powder, baking soda, fine sea salt, 1 1/2 tsp ground cinnamon and the nutmeg until well mixed.

3. In a separate bowl combine the 1/3 cup coconut sugar (or light brown sugar), maple syrup or honey, unsweetened applesauce, lightly beaten egg, Greek yogurt, 3 tbsp melted coconut oil (or melted butter) and vanilla; stir until smooth.

4. Pour the wet into the dry and mix gently until just combined, dont overmix or the bites get tough. If the dough seems too dry or crumbly add 2 to 3 tablespoons milk (almond or regular) 1 tablespoon at a time until it holds together but is still scoopable.

5. If the dough feels sticky, chill it 10 minutes in the fridge, that makes rolling much easier. Use a small cookie scoop or tablespoon to portion 1 inch balls and place them on the prepared sheet about 1 to 1 1/2 inches apart.

6. Brush each ball lightly with some of the reserved 3 tablespoons melted coconut oil or melted butter, this helps them brown and makes the cinnamon sugar stick later.

7. Bake for about 10 to 12 minutes, until the bites are set and just starting to turn golden on top, dont overbake or theyll dry out. Remove from oven and let cool on the pan 2 to 3 minutes.

8. While they cool mix the coating: 1/4 cup coconut sugar (or light brown sugar) with 1 to 1 1/2 teaspoons ground cinnamon in a shallow bowl.

9. Brush the warm bites once more with the remaining melted oil or butter then toss each one in the cinnamon sugar until well coated. Let them cool a few minutes then serve warm, or store in an airtight container for a day or two.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Medium mixing bowl for the dry ingredients
4. Small mixing bowl for the wet ingredients
5. Measuring cups and measuring spoons (for flour, sugar, spices, liquids)
6. Whisk and a rubber spatula or wooden spoon to mix—use whichever you prefer
7. Small cookie scoop (about 1 tablespoon) or a regular tablespoon for portioning
8. Pastry brush for brushing melted oil or butter and a shallow bowl for the cinnamon sugar
9. Cooling rack or a clean section of counter space to let the bites rest and cool slightly

dont overthink it, these are all you really need.

FAQ

Q: Can I make these vegan or dairy free? A: Yes, mostly. Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water), use non dairy yogurt and almond milk, and keep melted coconut oil instead of butter. Note a flax egg can make them a bit denser, but they still taste great.

Q: My dough is too sticky or too dry, what do I do? A: If its too sticky add 1 tablespoon flour at a time until manageable. If it feels dry add 1 tablespoon milk (almond or regular) at a time, up to the 2 to 3 tablespoons called for. The dough should be soft but shapeable.

Q: How do I get a crispy outside and soft inside? A: Brush each bite with melted coconut oil before and right after baking, roll in the cinnamon sugar while still warm so it sticks, and dont overcrowd the tray so air can circulate. Bake until golden, usually about 10 to 14 minutes depending on size and your oven.

Q: Can I freeze them and how do I reheat? A: Yes, freeze baked bites in an airtight container for up to 2 months. Reheat in a 350 F oven for 6 to 10 minutes to crisp them up. You can also freeze shaped raw bites on a tray, then transfer to a bag and bake from frozen adding a few extra minutes.

Q: Any quick swaps if I dont want to bake from scratch? A: Sure, use store bought biscuit dough or puff pastry cut into small pieces as a shortcut, brush with melted butter or oil, bake per package directions and toss in the cinnamon sugar. Texture will be different but still tasty.

Q: Why does the cinnamon sugar sometimes slide off? A: That happens when the bites are fully cooled or dry. Roll them while theyre still warm and tacky, press the sugar on gently, or give a thin brush of melted oil first so the sugar adheres better.

Easy Baked Churro Bites Recipe Substitutions and Variations

Whole wheat pastry flour: swap for all purpose flour 1:1. Dough will be a bit less nutty and a tad lighter, you might need a tablespoon or two more liquid if it feels dry.
Unsweetened applesauce: use mashed ripe banana 1:1 (adds sweetness and moisture, will give a mild banana taste) or replace with 1/4 cup neutral oil if you want no fruit flavor.
Large egg: make a flax “egg” by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes until gelled. Works great for binding, gives a slight nutty note.
Coconut sugar or light brown sugar (for coating): plain granulated sugar works 1:1 for the coating, or use light brown sugar 1:1 for a deeper, molasses-y flavor.

Pro Tips

– Measure flour the easy way, spoon into the cup and level it or even better, weigh it. Whole wheat pastry flour can pack down and make the dough dry, so add milk 1 tablespoon at a time if it seems tight, dont dump it all in at once.

– If the dough is sticky, chill it 10 minutes, or wet your hands and the scoop slightly so the balls roll smooth. A small cookie scoop keeps size even, and even little differences will change bake time, so try to keep them uniform.

– Dont overmix, seriously. Mix until just combined or the bites get tough. Also ovens vary a lot, so start checking a minute or two early and look for slight golden tops, not deep brown, to keep them moist.

– For the best cinnamon sugar coating, brush the warm bites with melted oil or butter then toss right away, or shake them in a sealed container for an even coat. Use finer sugar if you want a finer crunch, coarser for more texture.

– To store and refresh, keep in an airtight container at room temp up to two days, or freeze uncoated balls on a tray then bag them. Reheat briefly in a warm oven or microwave and then coat, that makes them taste freshly baked again.

Easy Baked Churro Bites Recipe

Recipe by Francis Mead

0.0 from 0 votes

I created Healthy Baked Churro Bites using pantry staples that quietly become an unexpected hit at food for potluck parties, and I can’t wait to share the simple trick behind them.

Servings

servings

Calories

267

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Medium mixing bowl for the dry ingredients
4. Small mixing bowl for the wet ingredients
5. Measuring cups and measuring spoons (for flour, sugar, spices, liquids)
6. Whisk and a rubber spatula or wooden spoon to mix—use whichever you prefer
7. Small cookie scoop (about 1 tablespoon) or a regular tablespoon for portioning
8. Pastry brush for brushing melted oil or butter and a shallow bowl for the cinnamon sugar
9. Cooling rack or a clean section of counter space to let the bites rest and cool slightly

dont overthink it, these are all you really need.

Ingredients

1 1/2 cups whole wheat pastry flour (or all purpose flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon (dough)
1/4 teaspoon ground nutmeg (optional)
1/3 cup coconut sugar or light brown sugar
1/4 cup pure maple syrup or honey
1/4 cup unsweetened applesauce
1 large egg, lightly beaten
3 tablespoons plain Greek yogurt
3 tablespoons melted coconut oil or melted unsalted butter
1 teaspoon vanilla extract
2 to 3 tablespoons milk (almond or regular) if needed
3 tablespoons melted coconut oil or melted butter (for brushing/coating)
1/4 cup coconut sugar or light brown sugar (for coating)
1 to 1 1/2 teaspoons ground cinnamon (for coating)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, this keeps them from sticking and makes cleanup easy.
In a medium bowl whisk together the whole wheat pastry flour (or all purpose), baking powder, baking soda, fine sea salt, 1 1/2 tsp ground cinnamon and the nutmeg until well mixed.
In a separate bowl combine the 1/3 cup coconut sugar (or light brown sugar), maple syrup or honey, unsweetened applesauce, lightly beaten egg, Greek yogurt, 3 tbsp melted coconut oil (or melted butter) and vanilla; stir until smooth.
Pour the wet into the dry and mix gently until just combined, dont overmix or the bites get tough. If the dough seems too dry or crumbly add 2 to 3 tablespoons milk (almond or regular) 1 tablespoon at a time until it holds together but is still scoopable.
If the dough feels sticky, chill it 10 minutes in the fridge, that makes rolling much easier. Use a small cookie scoop or tablespoon to portion 1 inch balls and place them on the prepared sheet about 1 to 1 1/2 inches apart.
Brush each ball lightly with some of the reserved 3 tablespoons melted coconut oil or melted butter, this helps them brown and makes the cinnamon sugar stick later.
Bake for about 10 to 12 minutes, until the bites are set and just starting to turn golden on top, dont overbake or theyll dry out. Remove from oven and let cool on the pan 2 to 3 minutes.
While they cool mix the coating: 1/4 cup coconut sugar (or light brown sugar) with 1 to 1 1/2 teaspoons ground cinnamon in a shallow bowl.
Brush the warm bites once more with the remaining melted oil or butter then toss each one in the cinnamon sugar until well coated. Let them cool a few minutes then serve warm, or store in an airtight container for a day or two.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.