Protein Donuts

5 from 7 votes

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!

Prep Time10

Cook Time12

Total Time22

Course: Breakfast, Dessert, Snack

Cuisine: High Protein

Keyword: chocolate, Greek yogurt, high protein, oats

Servings: donuts

Ingredients

½ cup (45 g) protein powder I recommend vegan protein powder or casein, see notes*
⅔ cup (70 g) oat flour or preferred flour
¼ cup (30 g) cocoa powder
1 egg
⅓ cup (80 g) Greek yogurt minimum 5% fat
¼ cup (60 g) almond butter substitute with peanut butter or sunflower seed butter
3 tbsp (60 ml) maple syrup or honey
1 ½ tsp baking powder
a pinch of salt
¼ to ⅓ cup (60 to 80 ml) milk of choice amount depends on protein powder, see notes*

Healthy Chocolate Glaze

3 tbsp cocoa powder
2 tbsp maple syrup or honey
1 tsp coconut oil melted
½ to 1 tbsp milk of choice at room temperature

Instructions

Preheat the oven to 350°F (180°C) and grease a donut pan with cooking spray or oil.
In a large mixing bowl beat the egg, then combine with Greek yogurt, maple syrup, almond butter and a pinch of salt. Stir to combine.
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.
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 of a donut comes out clean. Allow to cool at room temperature for at least 10 minutes before glazing.

Healthy Chocolate Glaze

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

Notes

Protein powder - This recipe uses chocolate flavored casein protein powder. You can replace with vegan protein powder such as pea protein or brown rice protein powder. Protein blends are also great. I do not recommend whey protein powder, collagen or egg white protein because they tend to dry when heated.
Milk - The quantity of milk depends on type of protein powder used. Casein and vegan protein powder may require more milk than whey. Start with little and add as much as you need to get a smooth batter.

Nutrition