It’s Friday! Yay! 😊
I have a really fun and exciting weekend coming up! Unfortunately, you’ll have to wait until Monday to read about it 😉
In all honesty, I should be getting ready for the upcoming plans instead of writing a blog, but I hate leaving the blog empty for the weekend. Plus, I already promised you the donut recipe. I had the meal prep video scheduled for today, but I’ll save that for next week. Donuts take priority right now, and I’d be lying if I said I wasn’t currently enjoying one of these delicious treats while writing this post. It only seems fitting…
These donuts are going to change your life! I’m already planning the fall flavors I’ll be baking up next week. I know I’m jumping all over the place in this intro, but I’m just so excited and going through my donut high right now. Enough rambling…let’s talk donuts (as if we weren’t already…)
As you can see, these donuts are gluten free, dairy free, have no added sugar, grain free, and packed with protein! And somehow, they still taste like cake donuts with sugary frosting on top.
When I was at Sur La Table last week, I picked up some donut pans for $12.99. I’ve been wanting to make them for a while now, and I had carrot cake planned. I haven’t gotten around to those just yet, but I did throw together some protein-packed donuts instead. It was one of those last minute decisions when debating on what to do with the overripe bananas hanging around. It turned out to be one of my favorite last-minute decisions.
I make a very similar recipe for my protein-packed muffins, so I thought it would be worth the try in the new donut pans.
The only difference between the chocolate and banana muffins is the added 1/4 cup of unsweetened cocoa powder, chocolate instead of vanilla protein and the addition of 3 tablespoons of unsweetened cashew milk.
If it was batter with regular cake mix, you wouldn’t fill it all the way to the top. But since it’s grain-free, it’ll firm without the whole rising process.
The donuts couldn’t have turned out any more perfect! They were cake-like, moist, and packed with flavor! When you’re working with bananas, you don’t need to add sugar. The Orgain protein powder (Plant-based) that I used is also naturally sweet. It gave these donuts a delicious flavor!
The frosting was the best part. I used unsweetened coconut cream, vanilla, vanilla protein powder, (cocoa powder for chocolate), swerve confectioners (you can use regular powdered sugar as the replacement), and protein powder. It was fluffy like the real stuff, and the taste was out of this world.
I microwaved the frosting for about ten seconds to help spread it. And sprinkles never count as macros…
I frosted some of the chocolate with vanilla, and some of the vanilla with chocolate! I can’t wait to make more combos! This one reminded me of the cookies n cream pop tarts.
The vanilla ones tasted like fresh banana bread with creamy frosting on top!
How fun would these be to make for your kids? A great breakfast that isn’t full of sugar, but is still a treat!
Baked Frosted Protein Donuts
- 3 Large Extra Ripe Bananas (mashed)
- 3 Large Eggs
- 1 Cup Protein Powder (I used plant-based orgain)
- 1/2 Cup Coconut Flour
- 1/2 Cup Almond Flour
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1/4 Cup Ground Flaxseeds (or chia seeds)
- 1 Tsp Baking Powder
- 1/4 Tsp Sea Salt
- 1 Cup Unsweetened Cashew Milk (any milk will work)
- 1/2 Cup Unsweetened Coconut Cream (found in a can)
- 1/2 Cup Swerve Confectioner Powder (or use powdered sugar)
- 1/2 Cup Protein Powder (I used orgain)
- 1 Tsp Vanilla Extract
- Preheat oven to 350, and grease a donut pan with cooking spray.
- Add all of the ingredients in a large bowl and mix well. **if you're making chocolate, add in the cocoa powder, extra milk, and chocolate protein powder
- Fill the donut pan to the top with batter, and bake 17-19 minutes. **Use the toothpick method to determine if it's done. The edges will be slightly golden.
- Let the donuts cool completely before adding frosting or removing from pan.Prepare the frosting!
- Add vanilla, protein powder, confectioner powder, and coconut cream to a bowl or electric mixer. Combine well. **Add more protein or confectioner powder until smooth.
- Spread about two tablespoons onto the donuts. You'll definitely have some leftover! **Add cocoa powder to create the chocolate frosting. I added the cocoa powder to the leftover vanilla frosting.
The recipe makes 18 Donuts (I made two batches. One chocolate & one vanilla)
Nutrition facts for one batch of vanilla!
Per Donut: (2 tablespoons of frosting on each donut)
160 Calories, 14g Carbs, 7g Fat, 5g Sugar, 14g Protein, 3g Fiber
I didn’t want all these donuts laying around on my counter, so I placed them on a tray and froze them for about thirty minutes. Once the frosting had hardened, I stacked them into a freezer-friendly container. Now, I can defrost one for about ten minutes on the counter whenever I want one!
These donuts are so perfect to have prepared in the house! Apparently, I have to make some to bring to Iowa this fall! I have a feeling my brother would be obsessed! Oh, forgot to mention! I’m heading back to Iowa in October for my cousin’s wedding. My whole family is going and I can’t wait to catch up with everyone!
The chocolate ones with a glass of cashew milk = perfection! Or a really good post-workout treat.
Now, I really must go finish my tasks before the weekend! I hope you all have a wonderful day and a fantastic weekend!
The fun part 💜 🍩
Questions for you!
- What flavor of donut do you want me to create next?
- Glazed donuts or jelly donuts?
- What do you have planned for the weekend?