Description
These Soft Baked Maple Donut Bars combine the warm flavors of cinnamon and maple syrup into a tender, cake-like treat that’s perfect for breakfast or a cozy snack. Lightly spiced and sweetened with pure maple syrup, these bars have a soft, fluffy texture reminiscent of classic maple donuts but in a convenient bar form. Easily customizable for gluten-free and vegan diets, they promise a deliciously comforting bite every time.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened (or plant-based butter for vegan version)
- ¾ cup granulated sugar
- 2 large eggs (or 2 flax eggs for vegan version)
- â…“ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup milk (or almond milk for vegan version)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease or line a square baking pan with parchment paper to ensure easy removal of the bars after baking. In a large bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt to ensure even distribution.
- Cream butter and sugar: In a separate mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This aeration step is crucial for achieving the bars’ soft, tender texture.
- Add eggs and flavorings: Beat the eggs into the butter-sugar mixture one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and pure maple syrup, then gradually mix in the milk until the batter is smooth. Avoid overmixing to maintain a tender crumb.
- Combine dry and wet ingredients: Slowly fold the sifted dry ingredients into the wet mixture, mixing just until combined. Overmixing can result in dense bars, so be gentle and only mix until no flour streaks remain.
- Bake the bars: Pour the batter evenly into the prepared baking pan. Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the bars to cool completely in the pan before slicing into 9 to 12 squares for serving.
Notes
- For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 minutes).
- You can use plant-based butter and almond milk to make this recipe vegan-friendly.
- Using a gluten-free flour blend will make this recipe gluten-free without sacrificing texture.
- Do not overmix the batter to keep the bars fluffy and soft.
- Ensure bars are fully cooled before cutting to avoid crumbling.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
