Protein Donuts
24
Published Jan 28, 2025
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These easy protein donuts are gluten-free, naturally sweetened and packed with 8 grams of protein each. They’re the perfect healthy treat to enjoy for breakfast or dessert!
It’s no secret, if I could have it my way I would eat something sweet for every meal and with healthy ingredient swaps and added protein, I pretty much can!
I’ve been making a lot of healthier and protein-packed recreations of recipes that would otherwise leave me feeling unsatisfied and hungry a couple of hours later. I already have a recipe for protein pancakes, protein brownies, protein waffles and now I’m excited to be sharing this protein donut recipe with you today!
Table of Contents
Why You’ll Love This Recipe
- Less mess – Everything can be mixed together in one bowl! Yay for minimal clean-up.
- Protein-packed – These donuts will fill you up! One donut has 8 grams of protein, so you will feel full and satisfied after.
- Balanced treat – The added protein helps to curb the blood sugar spike you typically get when eating sweets like donuts.
- Versatile – They’re healthy enough to enjoy for breakfast, but decadent enough for dessert!
Ingredients Needed
- almond flour – make sure you grab almond flour and not almond meal! Almond flour is more finely ground and works best for this recipe. I love Bob’s Red Mill blanched almond flour.
- vanilla protein powder – make sure you’re using a plant-based protein powder for this recipe. Whey protein powder won’t work as it doesn’t soak up as much liquid as pea-based protein powders. My go-to protein powder is the Truvani protein powder. It’s plant-based, has a short ingredient list and great nutrition facts! Use my link to save 10% on your order.
- almond milk – a dairy-free option to thin the batter and helps give the glaze that perfect drizzling consistency. Make sure it’s at room temperature for the smoothest mix.
- maple syrup – to keep things refined sugar-free we’re using maple syrup as the sweetener. Make sure you are using real maple syrup, not pancake syrup, which is loaded with corn syrup and a ton of added sugars.
- coconut oil – helps keep these donuts moist and fluffy. You want the oil to be in a liquid state so warm a bit if necessary.
- eggs – helps bind the ingredients together and provide structure for the donuts.
- chocolate glaze – you’ll make your own chocolate glaze with just three simple ingredients: powdered sugar, cocoa powder and almond milk.
- sprinkles – optional, for topping. I love supernatural rainbow sprinkles. They’re free of artificial dyes and are gluten-free and vegan.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Make chocolate donuts: Swap the vanilla protein powder for chocolate for double chocolate donuts.
- Use a different sweetener: Swap with honey or agave nectar if that’s what you have on hand. For a lower-sugar option, use a sugar-free maple syrup alternative like monk fruit syrup.
- Swap the coconut oil: Avocado oil, olive oil, melted butter or ghee can replace coconut oil if you prefer a different fat source.
- Make them vegan: I haven’t tested this recipe with flax eggs, but if you decide to experiment let me know in the comments below!
How to Make Protein Donuts
Step 1: In a medium mixing bowl, add flour, protein powder, baking powder and salt. Stir until well combined.
Step 2: In the same mixing bowl, whisk eggs, maple syrup, coconut oil, almond milk, and vanilla.
Step 3: Spray donut pan with cooking spray and pipe or spoon batter into the cavities. Bake at 350ºF for 10 minutes or until the donuts spring back when lightly pressed.
Step 4: Let donuts cool in the pan for 2 minutes. Then transfer to a wire rack to cool completely.
Step 5: While the donuts cool, make the chocolate glaze by combining powdered sugar, cocoa powder and almond milk in a small mixing bowl.
Step 6: Once the donuts are completely cooled, frost donuts and top them with sprinkles if desired. Then place them back on the cooling rack for the glaze to firm up.
Brittany’s Tip!
Make sure your eggs, maple syrup and almond milk are at room temperature and the coconut oil is in a liquid state! If any of these ingredients are too cold, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again.
How to Store Protein Donuts
Any leftover donuts can be stored at room temperature for 2-3 days. For longer storage, place donuts in an airtight container and store in the fridge for 4-5 days or in the freezer for up to 3 months.
You can store these donuts with the glaze or if you’re making them in advance, I recommend storing plain donuts in the freezer until you’re ready to serve and making fresh glaze to go with them!
FAQ’s
Yes! These donuts have high protein – 8 grams each – and nutritious ingredients, unlike traditional donuts that are packed with sugar and processed ingredients.
This recipe makes 12 donuts and each donut has 8 grams of protein. This will likely vary depending on the protein powder you use.
Make sure you’re using a plant-based protein powder for this recipe. Whey protein powder won’t work as it doesn’t soak up as much liquid as pea-based protein powders. I used my favorite Truvani protein powder. I love their protein because there is no chalky taste and the ingredient list is minimal. You really can’t even taste the protein powder in these donuts at all, promise!
I prefer to pipe my batter into my donut pans by scooping the batter into a plastic baggie and cutting the corner to make a piping bag. It can also be handy to have a large icing piping tip for adding the donut batter into the pan, but it’s not 100% necessary. You can also always spoon the batter into the pan and then shake it to make sure the batter is even.
Luckily, donut pans are really inexpensive! You can get a set of 2 non-stick, six cavity Wilton donut pans on Amazon for less than $15.
More Healthier Treats to Try
- Chocolate Covered Snickers Stuffed Dates
- Healthier Peanut Butter Cups
- Greek Yogurt Popsicles
- Protein Muffins
- High-Protein Strawberry Mousse
Be sure to check out all of the dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Protein Donuts
Ingredients
Donuts
- 1 ½ cup almond flour, about 212 grams
- ½ cup vanilla protein powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup maple syrup, at room temperature
- 2 large eggs, at room temperature
- ¼ cup coconut oil, melted
- ¼ cup unsweetened almond milk, at room temperature
- 2 teaspoons vanilla extract
Chocolate Glaze
- 1 cup powdered sugar
- 2 Tablespoons cocoa powder
- 2 Tablespoons unsweetened almond milk
- Rainbow sprinkles, for topping
Instructions
- Preheat oven to 350°F.
- In a medium bowl, add the flour, protein, baking powder and salt and stir until combined.
- Add maple syrup, eggs, coconut oil, almond milk and vanilla extract to the same bowl and mix until just combined.
- Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
- Bake for 10 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
- While donuts are cooling, make icing by combining powdered sugar, cocoa powder and almond milk in a small mixing bowl.
- Once donuts have cooled completely, frost donuts and decorate with sprinkles (if using) and then place them on a wire rack for the glaze to firm up.
Notes
- Storage: Store leftovers at room temperature for 2-3 days. For longer storage, place donuts in an airtight container and store in the fridge for 4-5 days or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on February 23, 2022 and republished on January 28, 2025.
I could not get these to have any sort of fluffy consistency, and the center stays sticky and they are super flat. Some of this (all of this?) may be b/c I’m at high altitude (6,500’). I even tried twice, the second time decreasing baking powder, filling the molds not as full, baking longer at a lower temperature. It’s a bummer, because I can taste that it is yummy, if only a better consistency. But they were just a sticky mess for me. If anyone has recommendations for baking these at altitude, let me know!
Shoot! So sorry to hear this recipe didn’t turn out for you. Did you change anything about this recipe besides the high altitude baking? Maybe check out this article for some tips?
I’d love to bring this to my son’s class. Could I use flax eggs or another vegan swap?
I think flaxseed eggs should work, but I haven’t tested it so I’m not 100% sure how they will turn out. If you try it, will you let me know?
it was good I didn’t really like the frosting on it but we put something different in it but it was amazing I really liked it Even if I am 9 it is amazing