Protein Donuts

These oven-baked Protein Donuts taste moist, sweet and fluffy like Dunkin Donuts. But they are made at home with clean ingredients and pack over 10 grams of protein each. This easy recipe will satisfy the cravings while hitting your macros!

MattsfitChef loves turning regular desserts into macro-friendly treats. From chocolate protein cake to protein cheesecake and protein brownies, we can open a fitness bakery.

I thought I had everything, until last day. My workout was over and I needed a quick recovery snack before the next meeting. Sadly my homemade protein bars were over, so I stopped at the closest supermarket and got a One Protein bar with maple glazed doughnut flavor. It was my first time trying it, and Matteo had the idea. Wow protein donuts, I have to bake some at home! The recipe had to be shared with you guys, because they taste like the real thing!

Why you will love this recipe

• Original taste – Have a bite and it will taste like a Dunkin Donuts treat. These chocolate sprinkled donuts are sweet, moist, fluffy and so delicious. They come with a chocolate glaze that will get you hooked.
• Excellent macros – Loaded with over 10 grams of protein each, they are perfect to satisfy the sweet tooth without compromising your diet. This fit recipe is great as a post workout snack or as a macro friendly dessert.
• Healthy ingredients – Unlike all other protein donut recipes on Google, mine has no white flour, no refined sugar, no butter, no oil and no artificial sweetener. Instead it uses nourishing ingredients such as oat flour and Greek yogurt.
• Easy recipe – Making glazed protein doughnuts at home has never been so easy, they come together in a bowl and are baked in under 30 minutes. No need for yeast or long rising times.

Ingredients

• Protein powder. Use vegan protein powder, casein or blends for the best texture, I used chocolate casein. Whey protein powder, collagen and egg white protein powder are not recommended as they tend to become dry when heated.
• Oat flour. Wholegrain oat flour replaces white flour, adding nutrients and fibers. As an alternative you can use blanched almond flour, wholewheat flour, spelt flour or regular all purpose flour.
• Cocoa powder. Prefer unsweetened cocoa powder, it is healthier and free of sugar.
• Egg. A large egg adds moisture and flavors, helping bind the batter. Replace with a flaxseed egg as a vegan alternative.
• Greek yogurt. This recipe is developed with 5% fat Greek yogurt, nonfat yogurt does not work. Substitute with skyr, quark or dairy-free yogurt.
• Almond butter. I suggest natural almond butter because it has a delicate flavor, but you can also use peanut butter or sunflower seed butter in case of nut allergies.
• Maple syrup. This sweetens the protein donuts without sugar or artificial sweeteners. Honey, agave syrup or keto maple syrup will also work.
• Milk of choice. I like unsweetened almond milk, but any dairy or nondairy milk is great. My recommendations are sugar-free soy milk, oat milk and semi-skimmed milk.
• Baking powder. This acts as a leavening agent, helping them rise.
• Sea salt. A pinch of salt balances sweetness and enhances the chocolate flavors.

Healthy chocolate glaze

As tradition wants, these are chocolate glazed protein donuts. But differently from the traditional, my recipe features a healthy maple glaze without refined sugar or butter. What you need is unsweetened cocoa powder, maple syrup or honey, coconut oil and a bit of milk. All ingredients should be at room temperature. Once glazed, I then sprinkled mine with some colorful sugar-free funfetti.

How to make protein donuts with glaze

Step 1 – Prep. Preheat your oven to 350°F (180°C) and grease a donut pan with cooking spray or oil. Set aside for later

Step 2 – Whisk. In a large mixing bowl beat the egg, then combine with Greek yogurt, maple syrup, almond butter and a pinch of salt. Stir until combined.

Step 3 – Mix. Add to the wet mixture oat flour, protein powder, cocoa powder and baking powder, then stir while gradually pouring in the milk. The quantity of milk depends on the protein powder you use. Adjust with more milk if the batter is too dry or with more flour if it is too wet. The result should be a smooth thick batter without lumps.

Step 4 – Bake. Pipe out the batter into the prepared donut pan, making sure to fill just ¾ of each form. Bake in hot oven for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool at room temperature for at least 10 minutes before glazing.

Step 5 – Glaze. In a small bowl combine cocoa powder with maple syrup and melted coconut oil. Slowly pour in the milk and whisk until the mixture gets smooth. Glaze the donuts and let cool on a wire rack until the glaze has set.

Recipe variations

• Vegan – Make vegan protein donuts by replacing the egg with a flaxseed egg and Greek yogurt with nondairy alternatives. Additionally, pick plant based protein powder such as pea protein or brown rice protein powder.
• Low carb – Prepare the batter with almond flour instead of oats and sweeten with keto maple syrup or honey. These simple tricks will significantly cut curbs.
• Vanilla – Replace all the cocoa powder in the batter with 1/3 cup (30 g) of almond flour. You can keep the chocolate glaze or swap it out for a simple vanilla icing.
• Blueberry – Stir in the batter a handful of fresh blueberries for an extra touch of sweetness. Also strawberries or raspberries will taste delicious.
• Muffins – If you don’t have a donut pan, bake the batter into muffin tins and make cupcakes. Or try my Greek yogurt protein muffin recipe, instead.

What is the protein powder for donuts?

Whether you’re new to protein baking or have some experience, one thing is certain: selecting the right protein powder is crucial for achieving moist, fluffy desserts. Here are my recommendations, both for protein type and flavor.

• Protein powder type. Avoid whey or isolate, as they contain more protein and tend to dry out at high temperatures. Instead, opt for casein, blends or plant-based powders like pea, brown rice, or soy. They help retain moisture and give a texture similar to flour-based desserts.
• Protein powder flavor. I suggest chocolate or vanilla, I chose chocolate because it fits the recipe. Flavored powders provide sweetness without sugar and help mask the strong plant flavor of vegan options. If you prefer unflavored alternatives, add extra maple syrup or honey to achieve the desired sweetness.

Storage instructions

After the glaze has set, homemade protein doughnuts can be served immediately or they can be stored for later. In this case, you can store them either before or after glazing. I prefer adding glaze only before serving, it tastes fresher.

• To store. Once cool, place in an airtight container and refrigerate for a maximum of 4 days.
• To freeze. Transfer donuts to ziplock bags and freeze for up to 3 months. Before eating, remove from the freezer and allow to thaw overnight in the fridge. As they are glazed, you should not reheat in hot oven.

FAQ – Frequently asked questions

More protein dessert recipes

• Protein muffins
• Protein chocolate cake
• Moist protein banana bread
• Cottage cheese brownies
• Protein mug cake
• Greek yogurt brownies
• Protein cheesecake
• Flourless protein brownies