My oven-baked protein donuts recipe will make getting your protein in so much more enjoyable! They’re light, fluffy, moist, and pack 10-12 grams of protein in per donut! Plus, they’re yeast-free, dairy-free, gluten-free, & refined sugar-free (paleo friendly!).
I was recently with some friends who were talking about a trip to Dunkin Donuts and a situation with their protein muffins. The entire time I was thinking, “oh, no, no. I can do it better”. Dunkin Donuts, i’m comin’ for you! And forget about protein muffins, today we are making protein donuts! Soft, fluffy, moist, baked protein donuts that will satisfy any sweet tooth while packing in 8-10g protein per donut (depending on your protein)!
Whether you’re a fitness enthusias or just want a blood-sugar friendly dessert, these are the treat for you! They are easy to make, customizable, and packed with nutrients to support your fitness goals. Try them today and let me know your favorite topping combination!
Love recipes with protein powder? Try my frozen protein s’mores, protein banana bread, or my healthy snickers bites!
Watch me make protein donuts & two other pumpkin desserts!
In the video above, I also make my pumpkin streusel bread as well as my no bake pumpkin cinnamon rolls!
Why you’ll love this recipe
- This donut recipe contains no yeast, dairy, gluten, or refined sugar! They are also oil-free and paleo!
- They are so easy and come together in one bowl in under 10 minutes!
- They actually taste GOOD. Some baked goods with protein can taste like chalky hockey pucks – not these! They’re soft, tender, and packed with flavor!
How to make protein donuts
For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Equipment
- Donut pan – I like to use these silicone donut pans because it makes removal SO much easier! They’re also super inexpensive!
Ingredients
- Canned pumpkin puree – be sure it’s NOT pumpkin pie filling!
- Almond flour – Tiger nut flour will work as a 1:1 nut-free substitute!
- Coconut flour – unfortunately there is no sub for the coconut flour in this recipe, i’m sorry!
- Eggs – I have not tried substituting the eggs in this recipe, as they are needed for the moisture//structure with all of the protein powder and because we aren’t using any oil!
- Milk, of choice – I used almond milk, but any milk will work!
- Protein powder
- Maple syrup
- Baking staples: baking powder, baking soda, vanilla extract, cinnamon, sea salt
- Powdered sugar for the glaze – I like to use Lakanto monk fruit powdered sugar for a sugar-free option!
Step by step instructions
- Step 1- Preheat the oven to 350F. Grease your donut pan with cooking spray.
- Step 2- Mix the dough. In a large mixing bowl, combine all of the we ingredients, mixing well until smooth. Then add in the dry ingredients, mixing until a uniform dough forms.
- Step 3- Prep the pan. For neat pouring, I like to pour the batter into a piping bag and cut one corner of the bag. Then pipe the batter evenly into the pan. Bake for 12 minutes or until a toothpick inserted comes out clean and the tops are firm to touch.
- Step 4- Make the glaze. Combine the powder sugar and vanilla in a bowl. Slowly add milk and whisk until smooth and glossy.
- Step 5- Glaze the donuts. Let the donuts cool for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dip each donut in the glaze and place them back on the wire rack to firm up. I like to top mine with some chopped pecans for crunch!
FAQ’s & expert tips
- What type of protein powder works best? The type of protein powder used is VERY important. Plant-based protein powder works best here, either pea protein or brown rice protein. Whey protein will not work, but you could try casein protein powder however I can’t guarantee they’ll turn out.
Protein donut Topping Ideas
Make your protein donuts even more irresistible with these healthy topping ideas:
- Dark Chocolate Drizzle: Melt dark chocolate and drizzle over cooled donuts.
- Greek Yogurt Frosting: Mix Greek yogurt with a little honey and spread on top.
- Nut Butter Glaze: Drizzle almond or peanut butter over the donuts.
- Chopped Nuts & Seeds: Sprinkle over chopped almonds, pecans, or walnuts for crunch.
Nutritional Benefits of protein donuts
Each protein donut contains approximately:
- 10-12g of protein (depending on the protein powder used)!
- Healthy fats from the almond flour!
- Fiber-rich from the pumpkin, plant-based protein, and coconut flour!
- Pumpkin offers tons of Antioxidants and beta-carotene which supports everything from immune function, to weight management and digestion, to heart health, and healthy vision!
- Natural sweetness without refined sugar, from the maple syrup or honey!
Storing protein donuts
Store protein donuts in an air-tight container in the fridge for 5 days. I like to reheat mine in for 20 second so in the microwave before enjoying or popping in the air fryer at 325 for 3-4 minutes until toasty! If storing leftovers, I like to leave the toppings off and top later on when eating them, as the glaze will just melt off when reheating.
More healthy desserts to try
- The best vegan frozen yogurt
- Vegan cookie dough protein smoothie
- Vegan protein ice cream bites
- Snickers protein brownies (no bake)
- Cinnamon roll energy bites
Protein Donuts (Gluten & Dairy-free)
Ingredients
Donuts
- 1 cup canned pumpkin pruee *not pumpkin pie filling!
- 3 eggs, room temp
- 1/4 cup almond milk or other milk, room temp
- 2/3 cup almond flour
- 1/2 cup coconut flour
- 1 cup protein powder *plant-based protein powder like pea protein or brown rice protein works best!
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 3/4 tsp sea salt
Glaze
- 1 cup powdered sugar *I used Lakanto monk fruit powdered sugar
- 2-4 tbsp milk, of choice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350F. Grease your donut pan with cooking spray.
- Mix the dough. In a large mixing bowl, combine all of the we ingredients, mixing well until smooth. Then add in the dry ingredients, mixing until a uniform dough forms.
- Prep the pan. For neat pouring, I like to pour the batter into a piping bag and cut one corner of the bag. Then pipe the batter evenly into the pan. Bake for 12 minutes or until a toothpick inserted comes out clean and the tops are firm to touch. Be careful not to over-bake!
- Make the glaze. Combine the powder sugar and vanilla in a bowl. Slowly add milk and whisk until smooth and glossy. Add more if needed to reach a thick glaze.
- Glaze the donuts. Let the donuts cool for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dip each donut in the glaze and place them back on the wire rack to firm up. I like to top mine with some chopped pecans for crunch!
