Blueberry Protein Donuts
These baked protein donuts are a healthy way to satisfy your sweet tooth. They’re gluten free, refined sugar free, dairy free and pack 10 grams of protein per serving. Bake them with blueberries, chocolate chips or keep them plain vanilla.
You guys have been loving the high protein desserts lately! My protein cookie dough and protein mug cake are among my personal favorites, but felt it was time to switch things up with these protein donuts.
They’re made with simple ingredients like oat flour, protein powder and maple syrup. With about 10 grams of protein per serving, this is a simple dessert you can feel good about eating!
I opted for a blueberry version, but you can also try funfetti, chocolate chip or even lemon blueberry. This is a totally customizable recipe!
These donuts are naturally gluten free, dairy free optional and completely refined sugar free. If you love this recipe, try my baked banana bread donuts, vegan protein pancakes or chocolate protein cake next!
Key ingredients
Oat flour. These donuts are made up with a base of oat flour, which has a bit more protein than other types of flour.
Plus, it creates a really nice and fluffy texture that’s perfect for baked donuts.
Protein Powder. I used a vanilla pea protein, but you can use whey if you prefer. Same with my banana bread protein cookies!
Greek yogurt. Greek yogurt helps add moisture to the donuts as well as some extra protein! I used regular plain greek yogurt, but you can use dairy free.
Egg. One egg helps bind all ingredients together.
Coconut oil/butter. I used butter for a richer flavor, but refined coconut oil is great too! I do not recommend virgin since it has a stronger coconut flavor.
Maple Syrup. These protein donuts are sweetened with just pure maple syrup!
How to make protein donuts
Prep. Preheat the oven to 375 degrees Fahrenheit. Grease a 6 cavity donut pan and set aside.
Whisk wet ingredients. Whisk together all wet ingredients in a mixing bowl.
Combine dry ingredients. Whisk in the dry ingredients, the batter will be fairly thick. Be sure to spoon and level the flour, don’t scoop right from the bag.
Fold in the blueberries. Scoop into your prepared pan. The batter will be thick. It helps to use the back of a greased spoon to smooth things out.
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Bake. Bake for 9-12 minutes or until the tops are just golden brown and a toothpick comes out clean.
Cool. Let cool in the pan for 10 minutes, then flip onto a wire rack to finish cooling.
Glaze. Whisk all ingredients together until smooth. Once the donuts have cooled, dip in the chocolate and let set for about 10 minutes. Enjoy and try my chocolate chip protein cookies next!
Flavor variations
Chocolate. While it won’t create a super rich chocolate flavor, you can use chocolate protein powder in place of vanilla. Still use the chocolate chips and glaze to richen things up!
Funfetti. In place of blueberries, you can use about 3 tablespoons of sprinkles, then use a vanilla glaze on top!
Chocolate chips. Instead of blueberries, use 1/2 cup of chocolate chips.
How to store
Once prepared, these protein donuts will keep for about 3 days. I suggest storing them on a plate with foil or in a sealed container.
The glaze will harden a bit as they sit and the donuts will naturally dry out overtime.
However, the egg, yogurt and maple syrup will keep them moist for a few days! I like to microwave for 5-10 seconds to get that fresh from the oven feel.
Can I make them vegan?
While I have not tested these without the egg, since there is only one, I imagine an egg substitute would work well.
I would suggest either apple sauce (4 tablespoons), a flax egg (1 tablespoon of ground flax plus 3 tablespoons of water), or a store bought egg replacer.
The texture may be different, but the flavor will still be delicious!
Do I need to use a donut pan?
If you want these to be donuts, you do need to use a donut pan! However, if you don’t have one, you can make these in a muffin tin instead.
Follow all of the same instructions as usual, but fill a greased muffin tin halfway with the batter, then bake for about 10 minutes, You should end up with about 8-12 little muffin donuts!
High protein recipes you’ll love!
- Protein Overnight Oats
- Strawberry Protein Shake
- Protein Pancakes
- Protein Brownies
- Mini Protein Cheesecakes
- Blueberry Protein Muffins
- Protein Snickerdoodle Cookies
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Chocolate Chip Protein Donuts
by: claire cary
Ingredients
Wet
- 1 egg
- 5 tablespoons greek yogurt
- ¼ cup maple syrup
- ¼ cup coconut oil or butter melted
- 1 teaspoon vanilla extract
Dry
- ¾ cup oat flour
- ¼ cup vanilla protein powder
- 1 teaspoon baking powder
- ½ teaspoon tapioca starch
- ¼ teaspoon salt
- ⅓ cup fresh blueberries
Glaze
- 1 cup powdered sugar
- 2 tablespoons blueberry jam
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Grease a 6 cavity donut pan and set aside.
- Whisk together all wet ingredients in a mixing bowl.
- Whisk in the dry ingredients, the batter will be fairly thick. Be sure to spoon and level the flour, don’t scoop right from the bag.
- Fold in the blueberries.
- Scoop into your prepared pan. The batter will be thick. It helps to use the back of a greased spoon to smooth things out.You’ll need about 1/4 cup of batter per donut.
- Bake for 9-13 minutes or until the tops are just golden brown and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then flip onto a wire rack to finish cooling.
- Once cool, combine the ingredients for the glaze in a bowl. Whisk until smooth, adding more milk as needed to thin or more powdered sugar to thicken.
- Once the donuts have cooled, dip in the glaze and enjoy!
Notes
Comments
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These were SO good! And they didn’t spike my glucose or flare my MCAS – this is a big win! I’m gonna try making a chocolate chip version next. Maybe even add a tiny bit of peanut butter powder to make like a Reese’s inspired one…Husband (who hates anything that tastes “healthy”) loved them too!
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Amazing! So glad you both loved them!
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the glaze isn’t refined sugar free – i feel like this is false advertising lol how do you make the glaze refined sugar free
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You can just omit the glaze if you need RSF!
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Can I omit the tapioca starch? Or is there a substitute?
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You can use arrowroot starch or cornstarch as well!
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While this recipe looks delicious, it claims to be dairy free and yet the second or third ingredient is Greek yogurt… which is not dairy free.
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You can easily swap with dairy free greek yogurt. I like kite hill!
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Hi. Can I replace protein powder with 1/4 cup of oat flour?
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That should be fine!
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Fireeeeeeeeee recipe!!!!!!!!!!!!
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These are ridiculously good. It’s so hard to find a gf dessert or sweet that actually taste how it should. Had to make another batch. Made mini muffins. My 3 boys demolished them! I was like noooo, something good Mommy can eat. (luckily, they don’t have celiac disease)Thank you for the yummy recipe 😋!
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Yum! Love the idea of making these as mini muffin. So happy ya’ll enjoyed them!
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OMG I ACTUALLY NEVER WRITE REVIEWS BUT THIS RECIPE IS SO DELICIOUS. I woke up this morning and opened Instagram and saw the post for this recipe. I thought, why not? They’re healthy AND have protein (I’m a big gym person)? So made them right before heading out and just let them cool down on the counter. When I came home, I stayed in the car and My mother went inside and called me, telling me how delicious they were (she is a big sweets person so of course she would just eat them). So I asked her to bring me one and OMG THEY DON’T EVEN HAVE A PROTEIN AFTER TASTE, THEY JUST TASTE LIKE A CHOCOLATE CHIP MUFFIN! I did use cupcake tins instead of donut molds because I didn’t have any, and still filled each tin with 1/4 of the batter like the recipe says. I don’t know why it won’t let me rate a 5, but these are a 10/5 for sure. SO DELICIOUS!
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Thanks so much Jazz! So happy you loved these!
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