Who else could use a little extra protein? I know I could! These gluten-free Chocolate Protein Donuts are fun treat that give you an extra boost of protein too.
I’ve been loving using protein powder and Greek yogurt in my baking lately.
I talked in my Healthy Pumpkin Protein Muffins post about how I realized I wasn’t getting enough protein. Now I’ve added protein powder to many of my baked goods for breakfast and I’ve gone back to eating Greek yogurt just about daily. I have so much more energy now, it feels great!
I’ve been trying to get my kids to eat a little more protein now too.
Both of my kids aren’t good about eating meat or other foods that are high in protein.
My daughter could eat an egg every day, but other than that they’re definitely lacking with their diets (which, is pretty typical for kids!).
Now, I’m SURE they DON’T need protein for more energy (ha!). But protein is also good for building muscles and bones, and repairing your body after exercise. Since they’re constantly bouncing around (no matter what) they definitely need to have a diet that can help sustain that (as much as I can try at least!).
So they’ve been eating the muffins I’ve been making with protein powder, and that’s a great place to start.
I wanted to bake a fun weekend treat recently though, and realized I hadn’t made donuts in forever!
So what about gluten-free Chocolate Protein Donuts?!
These donuts are made with chocolate protein powder and Greek yogurt, so each donut has roughly 10 grams of protein in it! They’re also sweetened lightly with maple syrup (or honey) and made with a blend of oat and almond flour (for some extra fiber, vitamins and antioxidants).
I’ve topped them with a classic chocolate glaze, so there is some powdered sugar in this recipe if you use it. I’m sure there are other healthier options for topping donuts with (I’m thinking a cashew “frosting” would be delicious). But, for my family, a classic chocolate glaze seals the deal.
These gluten-free Chocolate Protein Donuts taste just like any other baked chocolate donut. They’re fluffy, chocolate-filled, and rich. You’d never know you’re getting in so much extra protein! So, why not make them?!
Let’s talk chocolate donut details.
First, Protein Powder.
I recommend either a whey chocolate protein powder or a plant based chocolate protein powder (this one is my favorite). I have tested this recipe with both and they both worked great. You can use vanilla protein powder as well, it just won’t give you as strong of a chocolate flavor.
If you’re going to use just any protein powder in baking, I recommend looking at reviews online to see if it bakes up well. Amazon is a great resource to see how other people have used it, and if it works well in baked goods too.
The next high protein hitter: Greek yogurt.
I recommend using a plain Greek yogurt, although vanilla will work as well (you just may want to reduce the vanilla extract to 1/2 tsp instead). I prefer to use Fage 2%. It’s super thick and creamy, which gives these donuts a great texture. Greek yogurt also contains a lot more protein than regular yogurt, so I would always recommend using Greek yogurt first and foremost.
I like to use a blend of oat flour and almond flour in these.
Oat flour gives a great fluffy, thick texture, and is also made of healthy oats. Almond lends some extra moisture and fluffiness so the oat flour isn’t too thick. If you don’t have almond flour, you can use 1/4 cup of all purpose (or gluten-free all purpose flour blend) in it’s place.
Be sure to use certified gluten-free oat flour, if you need these Chocolate Protein Donuts to be gluten-free.
Alternatively, you can blend up your own rolled oats in a high powdered blender or food processor and use them instead. Although, I’d caution you to do this because most people can’t get their oats ground finely enough. Then, their baked goods are too crumbly and fall apart. When in doubt, use store bought oat flour.
Did you try and make your own oat flour and are worried it’s not fine enough? I’d recommend using 1/4 cup oat flour, 1/4 cup all purpose flour, and 1/2 cup of almond flour instead. Better safe than sorry! Adding some all purpose flour into the mix will help ensure the donuts stick together.
These gluten-free Chocolate Protein Donuts are fluffy, chocolate-filled goodness, that also happen to be high in protein. They make a great dessert or fun weekend breakfast treat. Throw in some sprinkles on top too; you can’t go wrong with sprinkles! 🙂
Gluten-free Chocolate Protein Donuts are the best way to enjoy donuts. Why not add a little extra protein into a fun weekend breakfast or treat?! My kids love these baked donuts, and I hope ya’ll do too!
What did you think about these donuts? Let me know! After you make them, leave a comment and rating below. And/or find me on Instagram and tag me in your pic!
- 2 tbsp melted butter or coconut oil
- 1/4 cup maple syrup (or honey)
- 1/4 cup plain Greek yogurt (I prefer Fage 2%)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 1 egg
- 1/2 cup oat flour (certified gluten-free)
- 1/2 cup almond flour
- 1/4 cup chocolate protein powder*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1/2 cup powdered sugar
- 1 tbsp cocoa powder
- 1/4 tsp vanilla
- 2 1/2-3 1/2 tsp milk of choice (skim, 2%, whole or almond)
To begin, preheat your oven to 350 and spray a donut pan with non-stick spray.
To a large mixing bowl, add your butter and maple syrup and whisk them together till smooth. Add your Greek yogurt, milk, and vanilla and whisk again till smooth. Add your egg and briefly whisk it in.
To the same bowl, add your oat flour, almond flour, protein powder, baking soda and salt. Add your cocoa powder through a fine mesh strainer. Stir till everything is well combined and you have a smooth, even batter.
Spoon the batter into your donut pan, filling each cavity 2/3 way full. Or, put your donut batter into a piping bag (or ziploc bag), trim the end off, and pipe it into your donut pan.
Bake in the oven for 8-10 minutes, or till the top of the donuts are springy to touch.
To a small bowl, add your powdered sugar and add your cocoa powder through a fine mesh strainer. Next, add your vanilla and 2 1/2 tsp's of milk. Whisk together till you have a thick, smooth, glaze (adding another 1/2-1 tsp of milk, till it reaches the desired consistency).
Drizzle the tops of your donuts with the glaze or carefully dip the tops of your donuts into it. Add sprinkles on top if you'd like.
*I recommend using a whey or plant based chocolate protein powder (which I have used and tested these donuts with).
**There is roughly 10 grams of protein per donut (dependent on your protein powder).
***Stored in an airtight container in the fridge these taste best within 4-5 days. Microwave them briefly prior to eating, if you’d like.