Description
Healthy Chocolate Donuts with a protein boost quick to make guiltfree and perfect for anytime cravings delicious and inviting for busy days
Ingredients
150 g almond flour
25 g unsweetened cocoa powder
25–30 g protein powder (1 scoop)
1 medium banana, mashed (or 1/2 cup applesauce)
2 large eggs
2 tablespoons plain Greek yogurt (optional)
120 ml milk or plant milk
60 ml maple syrup or honey
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons melted coconut oil (or melted butter or light oil)
60 g dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard donut pan with neutral oil or nonstick spray. If using muffin tin inserts, portion the batter evenly into each cavity.
- In a large bowl, whisk together almond flour, cocoa powder, protein powder, baking powder, and salt. Ensure there are no lumps for a light crumb.
- In a separate bowl, mash the banana until smooth and whisk in eggs, Greek yogurt (if using), milk, maple syrup, and vanilla. If using flax eggs instead of eggs, adjust accordingly.
- Pour the wet mixture into the dry mixture gradually while stirring until just combined. If the batter is too thick, add a teaspoon of milk at a time until spoonable. Fold in dark chocolate chips if you like.
- Use a piping bag or small spoon to fill the donut wells about 2/3 full. Allow the batter to rest for 3–5 minutes to hydrate the almond flour and soften the crumb.
- Bake in the preheated oven for 12–14 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. For a glaze, whisk a simple chocolate glaze or dust with cocoa powder, and consider a drizzle of almond butter or melted chocolate for extra flavor.
- Taste and adjust next time: add more vanilla or cinnamon for depth, or slightly increase banana for moisture and sweetness. If you want a denser crumb, substitute a portion of almond flour with coconut flour and adjust liquids.
- Serve warm for fudgy bite or at room temp. Store in an airtight container up to 3 days at room temperature, refrigerate up to 5–7 days, or freeze for up to 2 months and reheat before eating.
Notes
A data-informed, high-protein baked donut recipe featuring almond flour, cocoa, and protein powder for a fudgy texture with moderated sugar, adaptable for gluten-free, dairy-free, vegan, and sugar-conscious diets.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 12 donuts
- Calories: 190 kcal
- Sugar: 6 g
- Fat: 9-10 g
- Carbohydrates: 18-20 g
- Fiber: 3 g
- Protein: 9 g
