Protein Donuts

You'll love these easy gluten-free Protein Donuts that are tasty and quick! The moist baked donuts have extra protein making them a healthy breakfast or treat. Dipped in a vanilla or chocolate glaze and topped with sprinkles (or any topping) of your choice, they're not only yummy, but they're pretty, too!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings Donuts

Calories 328kcal

Author Christine McMichael

Equipment

Donut Pan

Ingredients

Donuts

1 1/2 cups almond flour
1/2 cup vanilla protein powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup butter melted
1/4 cup maple syrup
1/4 cup sugar
1/4 cup Greek yogurt
1/4 cup milk
2 teaspoons vanilla extract of choice

Vanilla glaze

2 Tablespoons butter melted
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 Tablespoons milk of choice

Chocolate glaze

1 cup powdered sugar
1/4 cup cocoa powder
2 Tablespoons butter melted
2 Tablespoons milk of choice
1 teaspoons vanilla

Instructions

Preheat the oven to 350 degrees F.
Grease two donut pans with oil and set aside.
Whisk together the eggs, butter, maple syrup, sugar, yogurt, milk and vanilla in a mixing bowl.
Whisk in the almond flour, protein powder, baking powder, and salt until well combined.
Use 1/4 measuring cup to scoop the batter into the prepared donut pan.
Bake the donuts for 13-17 minutes or until toothpick comes out clean.
Let them cool in the pan for 15 minutes, then flip the donuts onto a wire rack to finish cooling.
Once the donuts are completely cool, whisk together all ingredients for the glaze, then dip each donut and top with sprinkles.
Serve and enjoy!

Video

Notes

No Donut Pan? Use a greased muffin tin. Fill each tin 2/3 full and bake the same amount of time.

Make them vegan - Use plant-based milk, butter, yogurt, and protein powder, and use flax eggs instead.

Store - Place in an airtight container for 1-2 days at room temperature, 3-5 days in the fridge, or 1-2 months in the freezer.

Nutrition