Healthy Chocolate Protein Donuts Recipe
Introduction
These Healthy Chocolate Protein Donuts are a delicious way to satisfy your sweet tooth while keeping things nutritious. Packed with whole wheat flour and protein powder, they make a perfect energizing snack or breakfast treat. Plus, they’re easy to make and customizable with your favorite toppings.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1/4 cup Greek yogurt
- 1/2 cup unsweetened almond milk (or any milk alternative)
- 1 tsp vanilla extract
- Optional toppings: dark chocolate chips, crushed nuts, or a drizzle of natural peanut butter
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- Step 2: In a large bowl, sift together whole wheat flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- Step 3: In another bowl, mix applesauce, honey (or maple syrup), Greek yogurt, almond milk, and vanilla extract until smooth.
- Step 4: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix; the batter should be thick but pourable.
- Step 5: Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. Smooth the tops.
- Step 6: Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking.
- Step 7: Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 8: Add optional toppings like dark chocolate chips, nuts, or a peanut butter drizzle before serving.
Tips & Variations
- For a nut-free option, omit nuts and use sunflower seed butter instead of peanut butter for drizzling.
- You can substitute the whole wheat flour with oat flour for a slightly different texture and flavor.
- If you prefer a sweeter donut, increase the honey or maple syrup by a tablespoon.
- Use a mix of protein powders (such as pea and whey) to vary taste and nutrition.
- To make mini donuts, reduce baking time by a few minutes and check frequently.
Storage
Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in the microwave for 15 seconds to enjoy warm. These donuts also freeze well; wrap individually and freeze for up to 1 month, thawing overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour, but the texture and nutritional profile will be slightly different. Whole wheat adds more fiber and a heartier flavor.
What type of protein powder works best?
Chocolate-flavored protein powders like whey, pea, or a plant-based blend work great to enhance the chocolate taste. Choose your favorite based on dietary preferences.
Print
Healthy Chocolate Protein Donuts Recipe
- Total Time: 25 minutes
- Yield: 8 donuts 1x
- Diet: Low Fat
Description
These Healthy Chocolate Protein Donuts are a delicious and nutritious treat that combine whole wheat flour, chocolate protein powder, and unsweetened cocoa for a rich chocolate flavor. Sweetened naturally with honey or maple syrup and made moist with Greek yogurt and applesauce, these baked donuts are a guilt-free indulgence perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1/4 cup Greek yogurt
- 1/2 cup unsweetened almond milk (or any milk alternative)
- 1 tsp vanilla extract
Optional Toppings
- Dark chocolate chips
- Crushed nuts
- Drizzle of natural peanut butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a donut pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, sift together the whole wheat flour, chocolate protein powder, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk well to evenly distribute all ingredients.
- Mix Wet Ingredients: In another bowl, combine the unsweetened applesauce, honey or maple syrup, Greek yogurt, unsweetened almond milk, and vanilla extract. Mix until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; the batter should be thick but still pourable.
- Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about three-quarters full. Smooth the tops to ensure even baking.
- Bake Donuts: Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted in the center of a donut comes out clean. Avoid overbaking to keep the donuts moist.
- Cool and Remove: Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Add Toppings: Once cooled, optionally add toppings such as dark chocolate chips, crushed nuts, or drizzle with natural peanut butter for extra flavor and texture.
Notes
- The protein powder adds extra protein but you can adjust the amount or type based on your preference.
- Whole wheat flour provides fiber and a nuttier flavor compared to all-purpose flour.
- Do not overmix the batter to avoid dense donuts.
- Use a non-stick spray or lightly grease the donut pan to prevent sticking.
- Feel free to swap almond milk for any milk alternative or regular milk.
- These donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: healthy chocolate donuts, protein donuts, baked donuts, whole wheat donuts, low fat donuts, guilt-free dessert, protein powder recipe
