Protein Donuts (Gluten & Dairy-free)
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!).
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!