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Chocolate Protein Donuts

Chocolate Protein Donuts for Guilt-Free Indulgence

These Chocolate Protein Donuts are a perfect guilt-free indulgence packed with protein, making them ideal for satisfying sweet cravings.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Batter
  • 1 cup Protein Powder Use plant-based for vegan option.
  • 1 cup Oats/Flour Substitute with a 1:1 gluten-free blend if needed.
  • 1/3 cup Cocoa Powder Opt for unsweetened to keep it healthy.
  • 1 tbsp Baking Powder
  • 1/4 cup Sweetener (e.g., honey or maple syrup) Can reduce by 25% for less sugar.
  • 1/2 cup Greek Yogurt (or applesauce for vegan) Switch to applesauce for dairy-free option.
  • 2 large Eggs (or flax eggs for vegan) Use 1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg.
  • 1 tsp Vanilla Extract
Optional Add-Ins
  • 1/2 cup Almonds/Dried Cherries Add variety and texture.

Equipment

  • Donut Pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease your donut pan.
  2. In a large bowl, mix the protein powder, oats/flour, cocoa powder, and baking powder.
  3. In another bowl, combine the sweetener, Greek yogurt (or applesauce), eggs (or flax eggs), and vanilla extract.
  4. Slowly add the dry mixture to the wet mixture and mix until just combined.
  5. Fold in any optional add-ins like almonds or dried cherries.
  6. Spoon the batter into the donut pan, filling each mold two-thirds full.
  7. Bake for 12-15 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1donutCalories: 150kcalCarbohydrates: 22gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 200mgFiber: 3gSugar: 5gCalcium: 5mgIron: 10mg

Notes

Store in an airtight container at room temperature for up to 5 days. Refrigerate for about a week, or freeze for up to 1 month.

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