Chocolate Chip Protein Donuts Recipe
These baked chocolate chip protein donuts are a delicious, healthy treat that satisfy your sweet tooth while providing a boost of protein. Gluten free, refined sugar free, and dairy free, each donut packs 10 grams of protein. Customize them by baking with chocolate chips or funfetti sprinkles, making for a versatile snack or breakfast option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 donuts
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 egg
- 5 tablespoons Greek yogurt
- ¼ cup maple syrup
- ¼ cup coconut oil or butter, melted
- 1 teaspoon vanilla extract
Dry Ingredients
- 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: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the donuts.
- Prepare Donut Pan: Grease a 6-cavity donut pan thoroughly to prevent sticking and set it aside.
- Mix Wet Ingredients: In a mixing bowl, whisk together the egg, Greek yogurt, maple syrup, melted coconut oil or butter, and vanilla extract until smooth and fully combined.
- Add Dry Ingredients: Whisk in the oat flour, vanilla protein powder, baking powder, tapioca starch, and salt to the wet ingredients. The batter will be quite thick; carefully spoon and level the flour rather than scooping directly from the bag to maintain accuracy.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter to distribute them evenly without breaking them up.
- Fill Donut Pan: Scoop about ¼ cup of batter into each cavity of the greased donut pan. Use the back of a greased spoon to smooth out the tops so the donuts bake evenly.
- Bake the Donuts: Place the pan in the oven and bake for 9-13 minutes, or until the tops are just golden brown and a toothpick inserted into a donut comes out clean.
- Cool the Donuts: Allow the donuts to cool in the pan for 10 minutes, then carefully flip them onto a wire rack to finish cooling completely.
- Prepare the Glaze: In a bowl, whisk together the powdered sugar, blueberry jam, and 1 tablespoon of milk. Add more milk if the glaze is too thick, or more powdered sugar if it’s too thin, until smooth.
- Glaze the Donuts: Once the donuts are completely cooled, dip them into the glaze to coat and enjoy immediately or let the glaze set.
Notes
- An egg substitute can be used: 4 tablespoons of applesauce, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), or a commercial egg replacer should work well as this recipe uses only one egg.
- Spoon and level flours for better measurement accuracy instead of scooping directly from the bag.
- Donuts are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- Optional: swap blueberries with chocolate chips or sprinkles for variety and personalized flavor.
