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!
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.