Baked protein donuts
27 min · 14 g protein · 116 cals / serving
Soft cake donuts from a donut pan, made with oat flour, vanilla protein and Greek yogurt, with a pinch of nutmeg for that old-fashioned bakery flavor. A thick swirl of vanilla skyr frosting goes on top, and each donut carries more than twice the protein of an egg.
Ingredients
Donuts
- 3/4 cup + 2 tbsp rolled oats, blended to flour
- 1 3/4 scoops whey protein, vanilla
- 1 heaped tbsp granulated sugar
- 1 1/2 tsp baking powder
- a big pinch nutmeg
- a pinch salt
- 1 egg
- 6 tbsp nonfat Greek yogurt
- 3 tbsp applesauce, unsweetened
- 1 tsp vanilla extract
Vanilla frosting
- 2/3 cup skyr, plain
- 1 scoop casein protein powder, vanilla
Steps
- Heat the oven to 350°F and grease a donut pan well, including the center posts.
- Whisk the oat flour, protein powder, sugar, baking powder, nutmeg and salt in one bowl, and the egg, egg whites, yogurt, applesauce and vanilla in another. Stir the two together just until no dry streaks remain; the batter should be thick but spoonable.
- Spoon or pipe the batter into the pan, filling each ring about two-thirds full. This makes 8; bake in two rounds if your pan holds 6.
- Bake 10–12 minutes, until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then turn out onto a rack and cool completely.
- Stir the skyr and casein into a thick, smooth frosting; it should hold a soft swirl, like cream cheese frosting. Spread or pipe it generously over the top of each cooled donut and chill 15 minutes to firm up.
Good to know
Why casein in the frosting?
It thickens skyr into something close to cream cheese frosting and helps it firm up in the fridge. Whey works too, but the frosting stays softer and runs more, at about the same score.
How do I keep them from turning rubbery?
Mix the batter only until it comes together and take them out as soon as they spring back. Protein batters overbake faster than flour ones. If your protein powders are unflavored, add 2–3 tablespoons of a granulated sweetener to the batter.
Storage?
Because the frosting is dairy, keep frosted donuts in the fridge and eat them within 3 days. Unfrosted ones freeze well for a month.
Alternative
Per
- Calories
- 173
- Protein
- (52%)
- 21 g
- Fat
- (12%)
- 2 g
- Carbohydrates
- (36%)
- 16 g
- of which sugar
- 6 g
- Fiber
- 2 g
- Sodium
- 303 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 925 kcal goes into the pot and 589 g of ingredients comes out as about 535 g of food: 173 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.