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protein donuts with vanilla dip and choco chip toppings

Protein Donuts - A Satisfying, Better-For-You Treat

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) oat flour (or finely ground rolled oats)
  • 1/2 cup (45–60 g) vanilla protein powder (whey, whey-casein blend, or plant-based)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt
  • 1 tsp ground cinnamon (optional, but adds warmth)
  • 2 large eggs
  • 3/4 cup (180 ml) unsweetened almond milk (or dairy milk)
  • 1/3 cup (80 g) plain Greek yogurt (2% or nonfat)
  • 2–3 tbsp granulated sweetener of choice (sugar, coconut sugar, or calorie-free)
  • 1 tsp vanilla extract
  • 2 tbsp melted coconut oil or neutral oil (plus a little extra for greasing)
  • 1/2 cup powdered sweetener (sugar or sugar-free), 1–2 tbsp milk, 1/2 tsp vanilla
  • Mini chocolate chips, chopped nuts, or sprinkles
  • Donut pan (standard 6-cavity)
  • Mixing bowls and whisk
  • Nonstick spray or a pastry brush with oil

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Grease your donut pan well, especially the center posts.
  2. Mix dry ingredients: In a large bowl, whisk oat flour, protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. Mix wet ingredients: In another bowl, whisk eggs, almond milk, Greek yogurt, sweetener, vanilla, and melted oil until smooth.
  4. Combine batter: Pour wet into dry and stir gently until just combined. The batter should be thick but spoonable. If it’s too thick, add 1–2 tablespoons of milk. If it’s runny, sprinkle in a little more oat flour.
  5. Fill the pan: Spoon or pipe batter into each cavity, filling about 3/4 full. Smooth the tops with a spoon for even donuts.
  6. Bake: Bake 10–14 minutes, until the tops spring back lightly and a toothpick comes out clean. Avoid overbaking; protein treats can dry out fast.
  7. Cool: Let donuts rest in the pan for 5 minutes, then transfer to a wire rack. Cool completely before glazing.
  8. Glaze (optional): Whisk powdered sweetener, vanilla, and just enough milk to make a pourable glaze. Dip tops of cooled donuts, let excess drip off, and set on a rack. Add toppings while the glaze is wet.