These Healthy Baked Chocolate Protein Donuts are probably one of the best baked donuts recipe you’ll ever try. Gluten-free, extra fluffy and super easy to make, this clean eating treat is the perfect reward after a hard workout!
Chocolate donuts!! Chocolate donuuuuuts!!
Seriously guys, these are so good, I really had a hard, hard time controlling myself! To quote my spouse:
“Oh-my-god! Are you sure these are healthy? Because this tastes better than Tim Horton’s!”
BOOM. Take that Timmy!
How to Make Baked Chocolate Protein Donuts
1. Preheat oven to 350F
2. Grease the donut molds.
3. In a large mixing bowl, combine protein powder, almond flour, baking powder, and xantham gum.
4. Melt Butter in the microwave in a microwave-safe measuring cup or mixing bowl. Gradually add in the coconut sugar, stir until smooth.
5. Stir in the cacao. The mixture should now look like liquid chocolate.
6. Stir in the eggs, one at a time, while vigorously stirring.
7. Stir in the mashed banana.
8. Pour the liquid mixture into the dry ingredients and fold until smooth. Do not over-stir.
9. Pour the batter into your donut pan (I used Wilton’s Donut pans, they are non-stick and work incredibly well) using a piping bag or a ziplock bag with one of the corners cut.
10. Bake for 12 to 15 minutes, or until a toothpick inserted into one of the donuts comes out almost clean. (I baked mine for 15 minutes in a convection oven)
What Can I Use if I Don’t Have a Donut Pan?
The best way to make these without a donut pan would be to use a muffin pan. You will then mold some aluminum foil into 12 short cylinder-shaped sticks that you will grease and place in the center of each muffin tin. You will then pipe the dough around those cylinders. (You won’t be able to mold the dough into donuts using your hands because the dough is too liquid.)
What is The Best Donut Pan and Where Do I Get it?
Like I said earlier, I use Wilton’s Donut pans and I think they are fantastic. I can’t tell if they are the best out there, but what I can tell you is they are relatively cheap and that they are very well-built. The non-stick coating works like a charm. I got mine from Amazon and I received them within 2 days (I am a Prime member).
How Do You Fill a Donut Pan?
The best way to do it is to either use a pipping bag or a ziplock bag on which you will cut one of the corners so the opening is about 3/4 inch large, then carefully pipe the dough into the molds. Make sure not to overflow the molds, please refer to the photo above if you are unsure about the amount of dough to pour into each mold.
More Protein Snacks:
- Apple protein Muffins
- Protein Powder Brownies
- Flourless Peanut Butter Protein Cookies
- Oatmeal Raisin Protein Muffins
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Healthy Baked Chocolate Protein Donuts
These Healthy Chocolate Protein Donuts are extra moist and fluffy. Made with the best, healthiest ingredients, within 20 minutes, this is one clean treat you won't forget!
- 3/4 cup butter grass-fed
- 1/2 cup coconut sugar
- 3/4 cup cacao
- 3 eggs Free range
- 1/3 cup banana mashed
- 1/2 cup whey protein powder Vanilla or Chocolate
- 3 tbsp almond flour
- 1/2 tsp baking powder
- 1/2 tsp xantham gum
- 1/4 cup dark chocolate chips
- 1/4 cup vanilla greek yogurt
- 2 tbsp milk Any type
Preheat oven to 350F
Grease your donut pans (See recipe notes to know which donut pan I used).
In a large mixing bowl, combine the 1/2 cup whey protein powder (I used vanilla, chocolate flavor would work too), 3 tbsp almond flour, 1/2 tsp baking powder and 1/2 tsp xantham gum.
Melt 3/4 cup butter in the microwave in a large, microwave-safe measuring cup or bowl. Stir in the coconut sugar, then the cacao. Mix until smooth.
Add in the 3 eggs, one at a time, vigorously stirring until smooth. Stir in the 1/3 cup mashed banana.
Make a well in the center of the dry ingredients, gently fold in the liquid mixture. Stir until just combined, don't overdo it.
Using a pipping bag or zip lock bag on which you will cut one of the corners (opening should be approx 3/4 inch large), gently and evenly pour the mixture into the molds. You can refer to the picture above for the amount of dough to pour into every donut mold.
Bake for 12 to 15 minutes, or until a toothpick comes out almost clean. I baked mine for 15 minutes in a convection oven.
Place on a cooling rack to cooldown for a few minutes before manipulating.
Dip each donut in liquid frosting (See frosting instructions below)
Can be kept at room temperature in a paper bag (preferably), or in a sealed container, for up to 2 days or in the fridge for up to 7 days in a sealed container. Can be frozen for up to 3 months.
Melt 1/4 cup dark chocolate chips in a small saucepan over medium heat. Gradually add 1/4 cup greek yogurt and 2-3 tablespoons milk (any type), constantly stirring, until silky smooth.
I used the Wilton Donut Pans for this recipe.
This recipe was developed for whey protein powder only. Using any other type of protein is not recommended and is to be done at your own risk. Note that vegan protein powder will not yield the same results as it absorbs much more moisture.
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