*No donut pan needed for this recipe! I LOVE donuts. Who the heck doesn’t love donuts? But donuts aren’t typically very healthy, especially considering they’re usually fried. Thomas loves donuts just as much as me, so I set out to create a healthy protein donut that we would both enjoy. Well, I was pleasantly surprised.
These are AMAZING, fluffy and cake like. I love cake donuts! I simply used a mini muffin tin to make the donut holes. Didn’t want to invest in a donut pan quite yet and this worked just fine. I had a little extra batter and didn’t want to have to make another batch so I made this batch a little bigger. If you fill up the tin 3/4 of the well they’re look more like balls instead of mini muffins! 🙂
- 2 scoops of protein powder or 1/2 cup (I used ON vanilla)
- 3/4 cup unbleached all purpose flour (whole wheat will change the taste a bit)
- 2 tbsp cocoa powder powder
- 1/2 teaspoon baking powder
- 1/4 cup sugar (you can sub with applesauce or banana)
- 1 egg, beaten (I used an egg white!)
- 1/2 cup unsweetened almond or coconut milk
- 2 tbsp butter, softened
- 1 tbsp Greek yogurt
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Mix dry ingredients together. In another bowl, mix together wet. Add wet ingredients to the bowl with dry. Grease muffin tin and fill each about 3/4 the way. Bake for 10 to 12 mins (check with toothpick). Take them out and allow to cool for 5 minutes.
You can make a glaze to go with this. I did it the easy way and dumped about a cup of powdered sugar in a bowl, then added 1/2 teaspoon vanilla extract, a squeeze of lemon juice, and a few caps of almond milk until consistency desired. You can certainly add some protein powder to this. When the donut holes were ready to glaze I heated the glaze in the microwave for 3-10 second increments, then dunked the donut holes and allowed them to cool for five minutes on wax paper.
Macros (without glaze, per 1, makes 24): 40 calories, 5g carbs, 1g fat, 3g protein