Perfect Protein Doughnuts

This tasty, moist, and super-easy-to-make recipe is the only protein doughnut recipe you’ll ever need. Each protein doughnut contains just 161kcal and 5g fat, and a whopping 8g protein. Who said doughnuts couldn’t be healthy?

If you feel like showing off, top your protein doughnuts with green frosting (in the recipe below) and make a little stack of doughnuts like we did – or if not, simply bake, top with your favourite topping and gobble them down.

 

Makes: 6 doughnuts

Equipment needed: Doughnut pan

Ingredients

For the doughnuts:

90g Instant Oats (use Vanilla or Unflavoured) or 90g rolled oats blended to a fine powder
30g Vanilla Impact Whey Protein or Vanilla Micellar Casein
1 tsp. baking powder
1/4 tsp. salt
1 medium egg
60ml Maple Syrup (or your preferred syrup-based sweetener)
60ml milk
2 tbsp. Smooth Peanut Butter
10-12 drops Vanilla Flavdrops or ½ tsp. vanilla extract
For the topping (optional):

200g low-fat cream cheese
10-12 drops Vanilla Flavdrops or ½ tsp. vanilla extract
Sweetener of choice (to taste)
1 tsp. Matcha Green Tea Powder (optional)

 

Method

1. Preheat oven to 200°C or 180°C for fan-assisted.

2. Next, combine Instant Oats (or blended rolled oats if you’re using them), whey protein, baking powder and salt in a bowl. Mix until the ingredients are well-distributed. Set aside for a moment.

3. Place the egg, maple syrup, milk, peanut butter and vanilla into a blender and process until smooth.

4. Pour the wet mixture into the dry mixture and gently fold few until just a few lumps remain, and you can’t see any dry powder anymore.

5. Grease a doughnut pan with coconut oil or your preferred oil and pour the batter into the doughnut holes, up to just under the rim.

6. Place onto the middle shelf of the oven for 11-13 minutes, or until an inserted knife comes out clean. Once cooked, remove from the oven and allow to cool for 10 minutes in the pan, then remove from the pan and allow to cool completely.

7. To make the topping, simply whisk the cream cheese, sweetener, vanilla and matcha until smooth. Dip each doughnut into the topping and set in the fridge. Store covered in the fridge for up to 3 days.

Categories Food

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close