High Protein Vanilla Protein Donuts
- Cook Time: 22 minutes
- Total Time: 22 minutes
- Diet: High Protein
Ingredients
Scale
- 1 cup oat flour (or all-purpose flour)
- 2 scoops (approx. 60g) vanilla protein powder (whey-casein blend works best)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk (if batter is too thick)
- Optional: Sugar-free glaze or sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with non-stick cooking spray or a small amount of coconut oil to ensure the donuts pop out easily after baking.
- In a medium-sized mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and salt. Ensure there are no large clumps of protein powder for a smooth batter texture.
- In a separate bowl, whisk the egg, Greek yogurt, unsweetened applesauce, and vanilla extract until the mixture is smooth and well-combined.
- Slowly pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined. If the batter seems extremely thick, add a tablespoon or two of almond milk until it reaches a pipeable consistency, but be careful not to overmix.
- Transfer the batter into a piping bag or a large plastic bag with the corner snipped off. Pipe the batter evenly into the six donut cavities, filling them about 3/4 of the way full to allow room for rising.
- Place the pan in the center rack of the oven and bake for 10 to 12 minutes. You can check for doneness by inserting a toothpick; if it comes out clean, they are ready. Do not overbake, or they may become dry.
- Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can add a protein glaze or enjoy them plain.