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Healthy Baked Churro Bites — A Light Cinnamon Treat

Imagine a warm, cinnamon-sugar treat that’s baked, not fried. These Healthy Baked Churro Bites offer all the comfort of traditional churros, but with a fraction of the guilt. I developed this recipe after craving churros during a family gathering. After testing this recipe eight times with different flour types and baking techniques, I’m excited to share my perfected version. They’re fluffy, lightly sweetened, and can be made in about an hour. Perfect for satisfying your sweet tooth without the extra calories!

Why This Recipe Works

Using yogurt instead of oil adds moisture without extra fat.
Baking instead of frying makes these churro bites lighter and healthier.
Cinnamon not only enhances flavor but also has antioxidant properties.
This method allows for even baking, resulting in perfectly golden bites.

Ingredients Breakdown

All-purpose flour (250 g / 2 cups): The base for our churro bites. You can use whole wheat for a nutty flavor.
Baking powder (10 g / 2 tsp): This leavening agent helps the bites rise, giving them a fluffy texture.
Cinnamon (5 g / 1 tsp): A key spice for that classic churro flavor.
Salt (a pinch): Enhances sweetness and balances flavors.
Greek yogurt (120 g / ½ cup): Keeps the dough moist. Greek yogurt is a healthy substitute for butter or oil.
Honey (60 ml / ¼ cup): Naturally sweetens the dough. You can substitute with maple syrup for vegan churros.
Egg (1 large): Acts as a binding agent for the dough.
Coconut oil (30 g / 2 tbsp): Use melted for a hint of tropical flavor. This can be replaced with unsalted butter if preferred.

Essential Equipment

Mixing bowls: For combining the dough ingredients.
Baking sheet: Use a rimmed sheet to catch any escaping cinnamon sugar.
Parchment paper: To prevent sticking and for easier cleanup.
Whisk: For mixing dry ingredients and eggs.
Pastry bag (optional): For piping the dough into bites; you can also use a zip-lock bag with the corner snipped off.

Step-by-Step Instructions

Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: None
Total Time: 30 minutes
Servings: 24 bites

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together 250 g (2 cups) of all-purpose flour, 10 g (2 tsp) of baking powder, 5 g (1 tsp) of cinnamon, and a pinch of salt until well combined.

Step 2: Mix the Wet Ingredients

In a large bowl, mix 120 g (½ cup) of Greek yogurt, 60 ml (¼ cup) of honey, and 1 large egg. Whisk until smooth and well integrated, about 1–2 minutes.

Step 3: Combine Wet and Dry Mixes

Gradually add the dry ingredients to the wet mixture. Do not overmix — stop as soon as no dry flour is visible, about 1 minute, to ensure a tender texture.

Step 4: Prepare for Baking

Preheat your oven to 200°C (400°F). Line the baking sheet with parchment paper. Using a pastry bag or spoon, drop tablespoon-sized portions of dough onto the prepared sheet, spacing them about 2 inches apart.

Step 5: Bake the Churro Bites

Bake for 12–15 minutes or until they are golden brown. They should be springy to the touch. Allow cooling slightly on the sheet for 5 minutes.

Step 6: Coat with Cinnamon Sugar

While still warm, toss the bites in a mixture of 50 g (¼ cup) of sugar and 10 g (2 tsp) of cinnamon until well-coated.

Expert Tips & Pro Techniques

Avoiding Spillage: Use a piping bag to ensure uniform sizes and shapes for the bites.
Make-Ahead Tip: You can prepare the dough a day in advance and keep it covered in the fridge. Bake fresh the next day.
Common Mistake: Don’t panic if the dough seems sticky; it will bake up perfectly! Handle it with lightly floured hands.
Professional Technique: For extra flavor, infuse the coconut oil with a cinnamon stick while melting, letting it cool before mixing.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: These churros freeze well for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a bag.
Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes to maintain their texture. Avoid microwaving to keep them from becoming soggy.

Variations & Substitutions

Vegan Version: Substitute the egg with 1 tbsp flaxseed meal mixed with 2.5 tbsp water. Use almond or soy yogurt instead of Greek yogurt.
Gluten-Free: Replace all-purpose flour with a 1:1 GF blend, and add ½ tsp xanthan gum for structure.
Chocolate Chip Addition: Fold in 90 g (½ cup) of mini chocolate chips for a fun twist on flavor and texture.

Serving Suggestions & Pairings

Pair these churro bites with warm chocolate sauce for dipping.
Enjoy alongside a scoop of vanilla ice cream for a decadent dessert.
Serve with coffee or a spiced chai for a cozy afternoon treat.

Nutrition Information

Per serving (1 bite; 24 servings total):
Calories: 85
Total Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 20 mg
Sodium: 30 mg
Total Carbohydrates: 12 g
Dietary Fiber: 0.5 g
Sugars: 4 g
Protein: 1 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my churro bites turn out dry?
Overbaking can lead to dry bites. Keep an eye on them during the last few minutes of baking.

Can I make this without eggs?
Yes, you can use flaxseed meal or a blended banana as egg substitutes.

Can I double this recipe?
Absolutely! Just ensure you have enough space on your baking sheet or use two sheets.

Can I prepare this the night before?
Yes, prepare the dough, refrigerate, and bake fresh in the morning for best taste.

How long does this keep in the fridge?
They will keep well for up to 3 days in an airtight container.